Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | (400g) winter squash, peeled |
\N \N | And sliced (I used |
\N \N | Butternut) |
1 \N | Lb(400g) garnet yams, peeled |
\N \N | And sliced |
1 cup | (240ml) tomato sauce |
1 cup | (240ml) Lite soy milk |
1 tablespoon | (15ml) garlic chili paste |
Layer the squash and yams in a baking dish. Mix the remaining ingredients together and pour over the veggies. Bake covered @ 350 F (175 C) for ~ 45 minutes. Finish baking uncovered for another 15 minutes or so.
Posted by ? to Fatfree Digest [Volume 13 Issue 14] Dec. 14, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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