Caribbean Squash
3 pounds chayote, peeled, seeded and cut into cubes (can substitute any summer squash)
4 tablespoons vegan butter
4 tablespoons flour
1 1/4 cups plant milk
1 1/2 cup grated vegan Monterrey jack or vegan Cheddar cheese
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
1 tablespoon chopped celery
2 teaspoons prepared mustard
2 tablespoons sugar
Fill a large pot with water and add a little salt. Bring the water to a boil, then add the cubed squash and cook until tender, about 10 minutes. Drain the cooked squash and set aside in a large, well-greased baking dish.
Preheat oven to 350 degrees F.
In a large saucepan over low heat, melt the vegan butter. Slowly whisk in the flour and cook for 1 to 2 minutes, until the mixture is creamy and thick. Slowly stir in the plant milk and mix until smooth, about 1 minute. Add 1/2 cup of grated vegan cheese and stir until melted and well-mixed, about 1 minute. Add the onion, garlic, salt, celery, mustard and sugar to the sauce and mix well. Remove the sauce from heat and pour over the chayote in the baking dish. Stir everything together, then top with the remaining 1 cup grated vegan cheese.
Place the mixture in the oven and bake until golden brown, about 20 to 30 minutes. Serve warm.
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