Carrot Squash Casserole

 Something about dill and carrots together is just...right.  Excellent way to use winter veggies.

Ingredients:
1 cup sliced carrots
1/2 cup cubed butternut squash
1Tbsp cornmeal
2Tbsp Nutritional Yeast
1 ounce firm tofu
1/4 tsp dill
Salt
Water

Directions:
In a saucepan, simmer the carrots and squash until they are tender.  While they are cooking, make a thick sauce with the Nutritional Yeast, tofu, dill, and salt to taste.  Put the tender carrots and squash in a greased baking dish and top with the tofu dill sauce.  Sprinkle with the cornmeal.  Bake at 350 for 25 minutes.