Instructions: Preheat oven to 350F. Line bottom of 8 1/2 x 4 1/2-inch bread pan with cooking parchment.

Melt margarine in nonstick skillet over medium heat and saute onion 3-4 minutes. Reserve.

Place squash in saucepan and cover with water. Boil 5-6 minutes or until fork tender. Drain in colander. Press to extract liquid.

Place squash, 1/2 cup egg substitute, 1/3 cup milk, 2 teaspoons flour, 1/2 teaspoon salt, and 1/8 teaspoom white pepper iin food processor or blender container. Puree until smooth. Mix with corn kernels.

Place 1 cup broccoli, remaining 1/2 cup egg substitute, 1/3 cup milk, 2 teaspoons flour, 1/4 teaspoon salt, 1/8 teaspoon white pepper, thyme, sage, and nutmeg in food processor or blender container. Puree until smooth.

Transfer to bowl. Stir in reserved sauteed onion and remaining chopped broccoli.

Spoon half the squash mixture into prepared pan. Carefully spoon brocoli mixture over squash. Top with remaining squash mixture. Bake 90 minutes.

Run a knife blade thoroughly between loaf and pan on all sides. Invert on serving plate to remove.

Combine scallions and cilantro. Spoon mixture on top of loaf, down the center, at serving time.

Description:
"The scallion-cilantro topping is an important flavor element in this pretty loaf, which can be eaten hot or cold."

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