Baked Butternut Squash

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  1. Poke a butternut squash with a fork and bake whole for 45 minutes or until tender.
  2. Peel and remove seeds.
  3. Whip with a mixer until fluffy, adding:
    • soy milk, as needed for whipping
    • 1 tsp margarine
    • 1 Tbsp date sugar or brown sugar
  4. Garnish with toasted pecans

—provided by Julianne Pickle, author of “100% Vegetarian,” the cookbook in which every ingredient is available at your local grocery store. Available at http://www.pickle-publishing.com/best_books/vegetarian-cookbook.htm?