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Given the season, I thought I'd highlight a pumpkin recipe I love from one of my favorite blogs, Fat Free Vegan.  This recipe is a layered casserole topped with a creamy (vegan) layer.  It is reasonably quick to put together.  I often substitute butternut squash for the pumpkin.

Pumpkin (or Butternut Squash) and Black Bean Casserole

Click on the link above to view the recipe.

First, I prepared the butternut squash by peeling it and slicing it thinly, then separated it into 3 piles so I could distribute it evenly when I layered the casserole.  Then I mixed the black beans, veggies, and spices in a bowl.  This is a nice combination of black beans, corn, onion, peppers, spices, and drained canned tomatoes.



Then I layered the black bean mixture in a casserole dish (or roasting pan in this case) with the butternut squash slices, ending with a layer of squash.



The creamy layer is made by blending the reserved liquid from the canned tomatoes, non-dairy milk (I used unsweetened soy milk), nutritional yeast, cornstarch, tahini (optional), and spices.  I substituted raw unhulled sesame seeds for the tahini, but if you don't have a high powered blender, you'd be better off with the tahini or omitting it completely.



The casserole is baked at 425 F., first covered then with the lid off, until is browned and bubbling.



I really enjoy this casserole and the leftovers keep well for a few days.



I served it with a simple green salad on the side.