Squash Casserole

I love, love, love squash of all kinds. Unfortunately the rest of my family does not share my love of squash. But, that does not stop me from cooking with it- especially during the fall months.  Who knows maybe one of these days I will find one they like As they say... try, try again!



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.



Absolutely delicious!



Squash Casserole

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.