Last time my other vegan roommate cooked, she make pasta, so I knew that I wanted to make something different. I didn't want to make something overly vegan (just yet). Thus, I wanted to avoid tofu or tempeh. Luckily, my parents went to the Farmers' Market for me at home while I was taking the GRE Chemistry subject test last weekend, so I had some fresh produce like butternut squash, cherry tomatoes, and green bell pepper. I was initially thinking of a lasagna of some sort, but after seeing the Pumpkin and Black Bean Casserole on Fat Free Vegan Kitchen, I knew that I had found the perfect dinner.
Do yourself a favor and make this soon while squash is in season! I used butternut squash instead of pumpkin, and it turned out amazing. It is very flavorful even if I went a little heavy on the cumin and paprika. The nutritional yeast gives it a little something without tasting overly vegan-y. Everyone loved it and ate it so quickly that I forgot to get a picture! Like Susan says, it does look a lot prettier in the pan than it does on the plate, but the taste certainly makes up for that.