Sweet Butternut Squash
2 cups coarsely diced butternut squash (250 gr)
1 cup coarsely diced yam (125 gr)
1/2 ripe Plantain (baking banana)
2 tablespoons roasted pine nuts
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of powdered ginger
1 teaspoon olive oil
3 tablespoon soy- or rice milk
Preheat oven 375 F (180 Celsius).
Oil the casserole with a little olive oil (approx. 1 tsp) and put in the diced butternut squash, yam and plantain. Put this in the oven for approx 20 minutes, cover with a lid if you have or piece of wax paper. Cook until tender (test this with a fork).
Take out half of the contents of the casserole in another bowl and mash this with the cinnamon, nutmeg, ginger, pine nuts and 'milk'. Mix this again with the ingredients in the casserole.
This is supposed to be a mash with big chunks now. If you desire you can top with Vegan Cheese... and put this one back in the oven for about 10 minutes.