Pilgrims Progress Squash Casserole – casseroles – Hope you will like this one also, it is one of the best casseroles. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!
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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