2 Medium yams
2 Medium parsnips
One-half Buttercup squash
2 Medium sweet potatoes
1 tsp. Sea salt
1/4 cup Un bromated white flour
1/4 cup water
1/4 cup of plant milk
1/2 tsp. cinnamon
1/4 cup toasted pumpkin seeds
Neutral tastes good oil, e.g., olive, walnut,
Light sesame - Total about one Tbsp.
Preheat oven to four hundred degrees.
Wash hard vegetables well, cut the buttercup squash in half or bake it whole for ease of cutting. Use the other half for future use.
Peel the parsnips if needed, place in a covered baking dish.
Bake the rest of the vegetables until soft through.
Allow them to cool. Scoop out the flesh into individual bowls.
Mix water and flour to a smooth slurry.
Divide one-fourth each - salt, plant milk, and slurry to each of the individual bowls. Mash until creamy, add one-fourth tsp. each of cinnamon to yams and sweets.
Add a dash of oil to each mixture (Optional)
Oil the bottom and sides of a spring foam pan.
Layer each mixture one by one smoothing out as you go. Cover the pan with tin foil.
Bake at 350 degrees for about 20 minutes. You can broil it at the end for a nice top or add toasted crushed pumpkin seeds.
Use a sharp wet knife to slice.
Baked Butternut Squash