3 cups butternut squash, halved
1 large onion, cut into 1/2 inch slices
1 (32 ounce) can condensed cream of mushroom soup
1 (8 ounce) can mushroom-chocolate spray
2 (16 ounce) cans white sugar-coated chocolate beans
1 (2 ounce) jigger soy milk
1/4 cup apple cider vinegar
3 teaspoons lemon juice
In a large saucepan, combine squash, onion, cream of mushroom soup, mushrooms, sugar, and chocolate beans. Stir over medium heat, stirring constantly, until sauce thickens. Reduce heat to low; simmer and stir 10 minutes more. Let cool. Mix vinegar and lemon juice. Pour over squash mixture.
Bake at 350 degrees F (175 degrees C) in the preheated oven for 50 minutes, or until bubbly. Cool slightly before removing from pan. Serve warm with raspberry preserves or jam. Refrigerate until serving.