Butternut Squash Casserole
Butternut squash casserole is a holiday specialty of the US Pacific Northwest, which is often known as cool and rainy but with beautiful wide green landscapes, mountains, and rivers.
Our version of this delightful butternut squash recipe is vegan, which makes it lighter and healthier without skimping on the great taste!
I use nutmeg, cloves, cinnamon and pumpkin spice to add more flavor and the daresome among you can even add a pinch of cayenne pepper!
- 1 butternut squash, cut in half
- 1 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 3 tablespoons flaxmeal mixed with 6 tablespoons water (to replace 3 eggs)
- 1/2 cup Earth Balance, melted (soy margarine available in health food stores)
- 1 pinch sea salt
- Preheat the oven to 425 degrees F.
- Place the halved butternut squash in the microwave and cook on high for 2 to 3 minutes. Then take it out, remove the skin, scoop out the seeds, and cut the squash into 1-inch cubes.
- Bring a large pot of water to a boil. Add the squash and cook until it is tender, about 15 minutes. Drain it and mash the squash with a fork or potato masher.
- In a 9x13 inch casserole dish combine 3 cups of mashed butternut squash, brown sugar, vanilla extract, nutmeg, cloves, cinnamon, pumpkin spice, salt, flaxmeal/water mix, and the melted Earth Balance.
- Bake in preheated oven for about 45 minutes. Then try if the squash mix is set, otherwise bake a little longer or until it is browned.