Yummy Roasted Butternut Squash
1 butternut squash
margarine or other butter substitute
salt, pepper, nutmeg
1/4 c soy milk (i used vanilla the first time i made it, and it was great)
3 tablespoons nutritional yeast flakes or fake parmesean
Preheat oven to 350. Oil up a pan. Slice the squash into 1/4 inch slices. Lay them on the pan, then brush the exposed areas with more oil. Sprinkle with salt. Bake for 30 minutes or until the slices give when you poke them.
Peel away the peelings as best you can, then just scoop the yummy middle into a bowl. You can do everything up to this point one day, and then finish up the next day, if need be.
In a saute pan, saute the shallots in about one tablespoon margarine. After a minute, add the squash and saute for about 2 minutes, until it seems to stick together more. Then add the milk, yeast flakes and or 'cheese,' and season with the salt, pepper, and nutmeg to taste. If it's too milky, cook it until it's the consistency you want to eat it at, and then turn off the heat. It's done!