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Pumpkin and Bean Casserole
October 21, 2008
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.
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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
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Kirsten on Oct. 22, 2008, 11:50 p.m.
mmmm, sounds so good! I love pumpkin anything...but soup? Yum!
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renee on Oct. 24, 2008, 8:14 a.m.
soup - clarification. Sorry about that, my original not-well-worded post made it sound like this recipe was soup. It's actually a casserole, a very good one at that.
-- Renee
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Dawna on Oct. 24, 2008, 8:01 a.m.
Haha! That's funny, I tried this recipe this week as well. We used butternut squash and other what-nots I had lying around. :) It was my first casserole! LOL
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renee on Oct. 24, 2008, 8:07 a.m.
Dawna - great minds think alike!
Renee
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Andie on Oct. 21, 2008, 6:07 p.m.
Oh yum, yum, yum. Ive been in such a soup making mood lately. Totally will try this one. a.