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Pilgrims Progress Squash Casserole

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. more Free recipe and All Free recipe

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