My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Move over Turkey! There’s a vegan Thanksgiving dish in town. It’s buttery and sweet and stuffed with delicious fall ingredients!
It is fall time baby! Even if it may not feel like fall or it may not be fall at all in some parts of the world, the fall has arrived in NYC. You can feel it in the air.
It is raining outside as I’m writing this post. It is muggy and humid and it definitely won’t be my best hair day. Yet, the sound of the rain is so gentle and soothing that I don’t mind the rain at all.
Fall weather always puts me in the mood to make comforting dishes. Sometimes, I even like to start making holiday dishes (eek!) to start experimenting ahead of time (or failing!). This Stuffed Butternut Squash is the outcome of my fall experiments.
This year will be my second vegan Thanksgiving. I’m so excited to make delicious plant-based meals that can turn any meat-eater into a herbivore.
Butternut squash is one of my favorite fall vegetables. I strongly prefer roasting it vs. boiling or steaming. Roasting brings out the nutty flavor of the butternut squash which is simply intoxicating.
Stuffed Butternut Squash makes a perfect dish for Thanksgiving because it is “smooth as butter and sweet as a nut”. That is how we want our holidays to be, am I right? 😉
First, we will be roasting the squash in the oven for 50 minutes. Then we will be stuffing it because it’s Thanksgiving! Our stuffing is quinoa, chickpeas, and cranberries. At the end, dazzle it with scallion to serve it with style. If you’re feeling extra fancy, add some mashed avocado – this will make your guests go crazy.
Stuffed Butternut Squash dish is easy to prepare and can very well be your main Thanksgiving dish. You can cut it up and serve it along with other side dishes or simply serve it on its own. So classy and yummy.
P.S. If you’d like to drizzle a little dressing on top – SimpleFitTahini dressing goes very well with this dish.
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Items used in this recipe:
Ingredients:
– Organic Quinoa
– Organic Canned Chickpeas
– Dried Cranberries
– Olive Oil
– Sea Salt
– Peppercorns
Kitchen Utensils:
– Baking sheet
– Glass bowls
– Cooking utensils
– Salt & Pepper Shaker
Move over Turkey! There’s a vegan Thanksgiving dish is in town. It’s buttery and sweet and stuffed with delicious fall ingredients!
- 2 butternut squash
- ½ cup quinoa
- 1 can chickpeas, about 1 ½ cup
- ½ cup dried cranberries
- ¼ cup scallions, chopped
- 1 tbsp olive oil
- salt and pepper
- 1 mashed avocado, optional
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Preheat oven to 400 degrees F (200 degrees C).
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Cut squash in half lengthwise. Remove seeds with a spoon or a small pairing knife. Drizzle with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 50 to 60 minutes. Set aside and let cool.
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While squash is baking, cook the quinoa. Combine quinoa and water in a small pot. Water should completely cover quinoa. Bring to a boil, then cover with a lid and reduce to a simmer for about 15 minutes until all water is absorbed. Let stand uncovered to cool.
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In a bowl, prepare the stuffing by combining quinoa, chickpeas, and cranberries. Season with salt and pepper to taste.
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Stuff each squash half with the stuffing. Garnish with scallions.
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Optional: add a tablespoon of mashed avocado on top.
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Optional: add SimpleFit Tahini Dressing on top.
Nutritional Information: Calories: 491 Fat: 7 g Saturated fat: 1 g Carbohydrates: 103.5 g Dietary Fiber: 28.6 g Sugar: 17 g Sodium: 1,638 mg Protein: 14.7 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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