3 cups mashed butternut squash
1/2 cup sugar
1/4 stick softened soy margarine
1/2 cup soy milk
1/2 tablespoon salt
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.