This is a standard for all of my family’s holiday dinners. As cheesy as it sounds, it is my Grandma’s recipe. She perfected it, I’m just making it vegan. It makes a great side dish, but also holds its own as a main.
Makes approximately 4 servings as a main dish.
1 large butternut squash
2 cups water
1/2 tbsp sugar
1/2 cup vegan mayonnaise
1/2 cup hemp seeds
1 small green pepper finely chopped
1/2 cup finely chopped onion
1 tbsp ground flax seed
3 tbsp water
1/2 cup grated soy or rice cheese
1/2 cup gluten free crackers finely broken or some kind of corn-flake cereal
1/4 cup melted vegan margarine
1. Coarsely chop butternut squash into large 1.5 inch cubes. Place in 2 cups of water in a large pot and simmer for about 10 minutes or until squash is soft. Remove skin from squash and allow to cool for a few minutes before mashing.
2. While the squash is cooling, combine ground flax seed with 3 tbsp water and set aside.
3. Preheat oven to 350F.
4. Combine squash, sugar, vegan mayonnaise, green pepper, onion, flax seed mixture, and cheese. Stir until well mixed.
5. Put mixture in casserole dish.
6. Stir melted vegan margarine and cracker crumbs together and the spread on the top of the casserole.
7. Bake for 30-40 minutes or until warmed through.
This recipe freezes and reheats really well. I’d just reccommend stopping before adding the topping. Otherwise the topping has a tendency to be soggy as it is thawing. I make it ahead of time and freeze it into single servings for easy meals throughout the week.
I hope that you like it!