Creamy Butternut Potato Bake with Crispy Seasoned Topping | DishGen Recipe

Ingredients

• 4 large russet potatoes, peeled and shredded
• 3 cups peeled and cubed butternut squash
• 1 cup raw cashews, soaked for 4 hours and drained
• 1/4 cup unsweetened plant milk (almond or oat)
• 1/4 cup olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 1/4 cup crushed cornflakes
• 1/4 teaspoon garlic powder (for cornflake mixture)
• 1/4 teaspoon onion powder (for cornflake mixture)
• 1/4 teaspoon salt (for cornflake mixture)
• 1/4 teaspoon black pepper (for cornflake mixture)
• 2 tablespoons vegan butter or margarine, melted
• 1/4 cup fresh parsley, chopped (optional for garnish)