Pilgrims Progress Squash Casserole
3 cups mashed butternut squash
1/2 cup sugar
1/4 stick softened soy margarine
1/2 cup soy milk
1/2 tablespoon salt
Topping:
1 cup crushed potato chips or chopped pecans
1/2 cup brown sugar
1/4 stick melted soy margarine
1 tablespoon flour
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 F. 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 F 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.
SO HOW'D IT GO?
very sweet, not sure if I would make again
I made this for Thanksgiving and it was requested again at Christmas. We were out of brown sugar so I substituted with maple syrup. According to my family it is now a family recipe that will have to be made each year. ;-) Thank you.
For vegan margarine I use smart balance (made by the same people as earth balance.) so if you can't find earth balance... just make sure it is the LIGHT kind because regular smart balance contains whey, I believe.