| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegan |
Low, Fat |
1 |
Servings |
INGREDIENTS
| 4 |
pk |
Frozen squash, thrawed (6 |
|
|
Cups) |
| 1/2 |
c |
Toasted oat bran |
| 1/2 |
c |
Maple syrup |
| 1 |
c |
Nonfat dry buttermilk (or |
|
|
Nonfat dry milk or the vegan |
|
|
Equivalent) |
| 1 |
tb |
Grated fresh orange peel |
| 1 1/2 |
ts |
Pumpkin pie seasoning |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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