I thought this was really great. Total comfort food! I used this basic recipe but instead of using zucchini or yellow squash I used what I had on hand- one small acorn, one small butternut and one small delicata.
1 butternut squash, peeled, seeded and cut into cubes
1 acorn squash, peeled, seeded and cut into cubes
1 delicata squash, peeled seeded and cut into pieces
1 medium red onion, diced
1 egg replacer (I used Ener-G)
1/2 cup vegan mayonnaise
3 tbsp vegan Parmesan cheese (I love Parmela)
Salt and pepper to taste
1/4 cup bread crumbs
2 tbsp vegan butter, melted
Preheat the oven to 350 degrees.
On the stove top lightly steam the squash and onion until just tender. Drain and put into a large bowl.
Add the egg replacer, mayo, vegan parmesan and salt and pepper to the squash mixture. Toss lightly to coat.
Turn into a casserole dish and sprinkle with breadcrumbs and pour the melted butter ove the top. Bake for 30 minutes until bubbly and warmed through.