Baked squash

Yield: 1 Servings

Measure Ingredient
4 packs Frozen squash, thrawed (6
\N \N Cups)
½ cup Toasted oat bran
½ cup Maple syrup
1 cup Nonfat dry buttermilk (or
\N \N Nonfat dry milk or the vegan
\N \N Equivalent)
1 tablespoon Grated fresh orange peel
1½ teaspoon Pumpkin pie seasoning

Mix together oat bran, dry milk, orange peel, and seasoning. Wisk in squash and syrup. Bake at 350 degrees in a large rectangular pan (I use glass) for about an hour. Serve hot or cold.

Notes: 1. I buy oat bran in bulk. Toast it at 350 degrees on a cookie sheet with edges. Stir every 10 minutes until light brown. I add the orange peel at this point and store it in the refrigerator. Do not add the orange peel before toasting, it burns. Already grated orange peel is available but the fresh tastes better.

2. I have made this with many different kinds of squash and or sweet potatoes. They are all good. The frozen squash is just the easiest.

3. Original recipe calls for cinnamon, I like the taste with the pumpkin pie spice but I've used others. I did not like plain clove.

from "Lean and Luscious and Meatless" by Hinman and Snyder.

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