• Set out frozen broccoli and cauliflower rice so they begin to thaw.

Butternut Squash "Cheese" Sauce

• Preheat oven to 375℉. Line a large baking sheet with tin foil or parchment paper for easy clean up if desired.
• Add squash cubes in a single layer to baking sheet and drizzle with oil. Stir with a spatula to get cubes evenly coated. Sprinkle with 2 pinches of salt and 2-3 dashes of black pepper.
  
• Bake 15 minutes and flip. Continue baking 15-20 more minutes until tender. Allow to cool fully.
  
• Add roasted squash, nutritional yeast, Dijon mustard, chicken broth and salt to a blender or food processor. Blend until completely smooth about 30 seconds. Set aside.
  

Cheesy Broccoli & Rice Casserole

• Preheat oven to 400℉
• In a large bowl, add frozen broccoli, cauliflower rice, Dairy Free Cream of Mushroom Soup, mayonnaise, butternut squash "cheese" sauce, eggs, salt, onion powder, black pepper, and paprika. Using a large wooden spoon, stir together until fully combined. Add to 9x13 casserole dish.
  
• Using your hands, crumble crackers evenly on top of dish. Cover with tin foil.
  
• If broccoli is mostly frozen: bake for 1 hour covered until bubbly and broccoli is fork tender. If completely thawed: bake 40 minutes until bubbly and broccoli is fork tender. Then remove cover and bake an additional 8-10 minutes until crackers are browned. Serve warm!