Vegan Filled Butternut Squash for Thanksgiving
Ingredients
- 1 butternut squash
- olive oil
- Kitchen string
Stuffing
- olive oil
- 2 carrots
- 2 ribs celery
- 1 onion
- 2 garlic cloves
- 1/2 cup rice
- 6 mushrooms
- 2 cups vegetable broth
- Handful chopped walnuts
- 4tb dried cranberries
- 3tb chopped sage
- Salt, pepper
- 2ts dried rosemary
- 3tb soy sauce
- Lemon juice
- Tahini
Preparation
Preheat the oven to 200 degrees two sided heat
Cut butternut lengthwise in half, scoop out the seeds
Place cut side up on a baking tray, sprinkle olive oil on top
Bake for 60-70 minutes
Scoop out the flesh in the center of both halves
Puree the scooped out flesh with a fork
Chop the carrots, celery, onion, garlic and mushrooms
Heat up olive oil in a pan
Add in your chopped veggies
Add veggie broth
Add in the rice
Cook for 20 minutes until rice is ready
Add in the walnuts, cranberries, herbs and spices
Add the squash flesh, mix well
Add the stuffing in both sides of the squash
Press both sides together
Tie together with kitchen string
Add more olive oil on top
Bake for about 30 minutes
Add pepper, lemon juice and if you want some tahini on top
