Pilgrims’ Progress Squash Casserole

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Ingredients (use vegan versions):


  • 3 cup mashed butternut squash (or a
  • 1/2 cup vegan sugar
  • 1/2 stick softened soy non-hydrogenated vegan margarine (I use less)
  • 1/2 cup vegan soymilk
  • 1/2 tablespoon salt
  • Topping:
  • 1 cup crushed potato chips or chopped pecans
  • 1/2 cup vegan brown sugar
  • 1/2 stick melted soy non-hydrogenated vegan margarine
  • 1 tablespoon flour

Directions:

I am too lazy to peel squash. I cut a squash in half, seed,
and turn upside-down on a baking sheet and bake until soft,
about 45 minutes at 350. Then I scoop out the pulp, mash,
and measure. As a bonus, I roast the seeds while I wait on
the squash. You could use frozen squash from the store for
this recipe.


Mix ingredients together and put in 1 1/2 qt. casserole. Mix
topping ingredients, sprinkle over squash mixture, and bake
at 350 for 40 minutes.


This is my favorite squash recipe that is a hit at family
get-togethers. It is on the sweet side, so even the kids
will eat it. Sometimes I cut down on the vegan sugars and
margarine when fixing at home with good success. Another
recipe I have similar to this adds 1 t. vanilla which
gives sweetness with no empty calories.


Serves: 8


Preparation time: 1 hr.

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