Vegan Butternut Crunch Casserole

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Vegan Butternut Crunch Casserole

 

2 medium butternut squash

1/3 cup maple syrup

1/3 cup soymilk

l teaspoon vanilla

1 teaspoons ground ginger

1/2 teaspoon salt

 

Topping:

2/3 cup sugar

2/3 cup finely chopped pecans

1/3 cup unbleached flour

3 tablespoons Spectrum spread (or other vegan margarine)

1/2 teaspoon cinnamon

 

Place whole butternut squash on baking sheet and bake at 350 degrees

for about 1 hour or until tender. Cool completely, and remove seeds and

skin.

Puree butternut with maple syrup, soymilk, vanilla, ginger, and salt in a

food processor until very smooth. Spread in a greased 13-inch x 9-inch pan.

Combine the topping ingredients in a small bowl until it forms a crumbly

mixture. Sprinkle evenly over the puree. Bake at 350 degrees for 35 minutes.