Squash Pecan Casserole With Dried Cranberries

Lacto-Veg Or Vegan Thanksgiving Vegetable Recipe

Adapted From Heaven's Banquet Ayurvedic Cookbook, by Miriam Hospodar

SV Note: We've made this recipe using butternut squash, in a casserole dish, and while not as dramatic as the kabocha squash served in it's own shell, it's faster, easier and equally delicious. Pick a good size, mature butternut squash.

To bake kabocha or butternut squash, cut in half (butternut lenghwise), scoop out the seeds, and bake in a shallow pan covered with foil, for one hour on until tender.

Ingredients:

4 - 6 servings

• 4 cups cooked, puréed winter squash
• 1/2 cup melted butter, ghee, or veggie spread
• 1/2 cup raw or packed brown sugar
• 1 tsp allspice
• 1 Tbsp lemon juice
• 1/3 cup finely chopped crystallized ginger (we consider this optional)
• 1/2 cup dried cranberries
• Salt
• 1/2 cup pecan halves

Directions:

1. Preheat the oven to 350 degrees F
2. Oil a casserole dish or place hollowed-out squash shells on an oiled baking sheet
3. Purée the squash, butter or veggie spread, allspice, and lemon juice together in a food processor
4. Transfer to a bowl, and stir in the crystallized ginger and dried cranberries
5. Add a small amount of salt to taste if you feel it's needed
6. Spoon into the casserole dish or squash shells, and spread evenly. Decorate the top with the pecan halves
7. Bake for 30 minutes at 350 degrees F