Creamy Pumpkin/ Butternut Squash

This is pumpkin although using butternut would be better I think! t’s more creamy than pumpkin. This is an experiment for me, I remember doing this for my children when they were babies, not with cheese only butter. The silly thing is, I use grated Parmesan soya cheese which didn’t melt instead of cream cheese. Cream Cheese is better than the grated cheese, try not to make the same mistake as I did other wise I was really pleased with the results, not a lover of pumpkin but with the cheese it was delicious. This side dish goes perfectly with a vegan roast especially in the winter or autumn holiday even in spring and summer it’ ll compliment a nice tofu main dish.

Ingredients

1-2 cups pumkin/butternut squash, peeled and cubed

2 tablespoons vegan butter

1/2 8-ounces vegan cream cheese

2 tablespoons plain vegan milk

1/4 cup onions, minced

Salt and pepp, to taste

Pinch of dried parsley

Pinch of dried thyme

Method

Preheat oven to 400°F and grease a large baking dish. In a large saucepan, boil pumpkin in water until tender, about 15 minutes. Drain squash and mash. Add butter, cream cheese, milk and onion to the mashed squash with salt and pepper to taste and parsley and thyme. Transfer mixture to grease baking dish. Cover and bake for 20 minutes.