4 c  Cooked quinoa

      1 c  Tofu, squeezed

      1 c  Cooked winter squash

    1/4 c  Tahini

      3 dr Anise extract

    1/2 ts Salt

      1 ts Vegetable oil

    1/2 c  Bread crumbs

  Run quinoa, tofu and squash through a fine food mill.  Lightly blend
  in tahini, anise and salt.
  Oil a small casserole.  Add half of the bread crumbs and rotate
  around the casserole to form a thin layer of crumbs.  Add the quinoa
  mixture, sprinkle remaining bread crumbs on top, cover and bake for 1
  hour.
  Serve hot in cold weather or at room temperature in hot weather.  Any
  leftovers may be sliced and pan fried.