Every year someone asks me what vegans eat for Thanksgiving!

First of all, just about every side and dessert is or can be made plant based (and that’s the best part anyway, right?!) But I can understand the question. I can’t exactly veganize a turkey! My family and I also aren’t big fans of processed foods, including Tofurky or other highly processed grocery store items claiming to be a vegan turkey. It just never takes good to us, and honestly isn’t always good for you. It can contain chemicals, fillers and ingredients your body doesn’t know. It’s not real food.

We opt for REAL main courses. Like my Portobello Spinach Wellington or my Roast of Cauliflower (aka cauliflower steaks), my Lentil Veggie Loaf or last year’s star of the table, my Stuffed Butternut Squash Roast! Using whole foods you can create a main course that shines!

Wishing you all a Happy Thanksgiving and a REAL FOOD cruelty free feast!

xoxo

Stuffed Butternut Squash Roast

by Abby Phon

Ingredients

Stuffing

• ½ cup veggie broth plus a few splashes
• 4oz / 1 cup chopped mushrooms
• 2 tsp fresh thyme, chopped
• ½ tsp salt
• ¼ tsp pepper
• 2 carrots
• 2 celery
• 1 onion
• 2-4 cloves garlic
• 1 cup cooked quinoa
• 1 tbsp olive oil

Butternut Squash

• 1 butternut squash
• 1 tablespoon olive oil

Directions

Squash

1. Preheat oven to 350F
2. Cut the butternut squash in half, lengthwise
3. Scoop out and discard the seeds and put both halves on a baking sheet, cut side up
4. Rub some olive oil on top of each side
5. Bake for 60 to 75 minutes, until the squash is fork tender. (Don’t overcook, since it will bake for more time once stuffed)
6. While the squash cooks, prepare the stuffing

Stuffing

1. In a large pan, heat olive oil over medium-high heat
2. Sauté the onion until translucent, 5-6 minutes
3. Add the garlic, and heat another 1-2 minutes, until aromatic
4. Add the mushrooms, carrots and celery, and cook another few minutes until the veggies are soft and start to caramelize
5. Add the quinoa, salt, pepper, thyme and veggie broth and bring to a simmer
6. Let cool, and wait for the squash to finish roasting

Assembly

1. Remove the squash from the oven and let it cool a few minutes, so as not to burn yourself
2. Scoop out the the inside of both squash, leaving about a 1-inch border all around
3. Chop up the scooped-out squash, and mix with the prepared stuffing
4. Pack the stuffing into each side of the squash. You might have leftovers, but make sure both sides are nice and full
5. Put both halves together and tie with kitchen string.
6. OPTIONAL: if you do these steps in advance, the stuffed squash will keep for 2-3 days in the fridge, wrapped in foil or beeswax-free reusable paper
7. Lightly brush the squash with olive oil and Bake for 20 to 35 minutes, until hot all the way through
8. Enjoy!

Serve with: my Miso-glazed Roasted Brussels Sprouts, Cranberry Sauce & Cornbread!