Dinner Plate #58

 

Here we have what is a kind of classic midwestern squash casserole (but vegan!--recipe from The Hidden Veggies), some plain boiled potatoes tossed with leftover asparagus and some vegan butter, steamed green beans, and a few slices of my Field Roast lentil & sage roast.

I seem to remember the first time I had a squash casserole like this--squash and onions in a sour cream sauce with stuffing mix on top--I was maybe 13 or 14 years old, and I was instantly taken with it. But I didn't make it often, ever--I just thought of it as I was going through my using-stuff-up mode for the week. It remains delicious!

However, I think my favorite thing on this plate is the potatoes and asparagus, and I just winged that.