• 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

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.