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.