Who would have thought squash & pineapples? |
To veganize, substitute Smart Balance Light for butter and omit marshmallows (which contain gelatin).
SQUASH AND PINEAPPLE
EN CASSEROLE
3 C cooked squash, mashed or pressed through a ricer
3 Tbsp butter
½ C brown sugar
¼ C pineapple juice
5 slices pineapple
10 marshmallows
English walnuts or pecans
Preheat oven to 350o. Add butter, part of sugar,
and pineapple juice to mashed or riced squash, and beat until light and smooth.
Spoon mixture into a lightly greased casserole, cover top with pineapple
slices, sprinkle with remaining brown sugar, place marshmallows in holes of
pineapple slices, and place nuts on marshmallow pieces. Bake until marshmallows
brown and melt slightly.
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