Baked squash & yams (vegan)

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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