Pumpkin and Bean Casserole

Using pumpkins and squash in one-pot dishes, the main fare around here, can be tricky. My kids aren't keen on winter squash in their soups and stews (and other such one-pot wonders) but this throw it all together Pumpkin and Black Bean Casserole from FatFree Vegan Kitchen was wildly popular at our house last night. We heartily recommend it, kids included.

Some changes I made: I doubled the recipe to serve 4 adults and 3 kiddos.
I used kidney beans, not black beans and no corn. I used tapioca starch instead of cornstarch. And I used half the amount of nutritional yeast.

Filed Under

« Photography potpourri
Homeschooling Highschoolers »
  • lily

    lily on Oct. 22, 2008, 3:58 p.m.

    Hi, Renee,

    I am so grateful for the other night and one of the lucky ones who got to sample this excellent dish. I was telling some of my friends about your dish and they asked me to get the recipe. I am glad to have visited your blog and to find it there. Thanks again for everything. Lily


You can subscribe to comments on this article using this form.

If you have already commented on this article, you do not need to do this, as you were automatically subscribed.