Finding a Thanksgiving main dish can be a little tricky when you're JUST moving into a plant-based lifestyle. I mean really, if you're not eating turkey... so what do you eat for Thanksgiving when you're vegan? Well, to be honest, Thanksgiving, like so many other meals, is all about the side dishes. SO MANY SIDES!!! And while this gorgeous Stuffed Butternut Squash may be a side dish for many of your guests, for you and me... this might be the main thing! I know you'll love this...
- Rice/Quinoa Mixture
- 1/2 cup Quinoa rinsed and drained
- 1 cup mixed rice (I use black, wild, and brown)
- 2.5 cups Vegetable Broth
- 3 Dates pitted and chopped small
- 1/4 cup cranberries
- 1/2 cup mushrooms Sliced
- 1/4 cup chopped raw pecans
- 1/4 cup unsweetened coconut flakes
- optional sea salt salt is not recommended for our challenge. However, if you wish to include salt for Thanksgiving, a small amount may be sprinkled over the dish once it's prepared and ready to serve.
- Butternut Squash
- 1 butternut squash
- optional: Olive oil spray Olive oil is not recommended for our challenge. However, small amounts can be incorporated on occasion. I believe that the spray is a better option than pouring it from a bottle - you're less likely to over-do it this way.
Quinoa Rice Stuffing
- Preheat oven 425 degrees. Then, mix together rice, quinoa, mushroom, and chopped dates and cook in a rice cooker using vegetable broth instead of water.
- Once fully cooked, mix in cranberries, sliced almonds, pecans, coconut flakes, and optional sea salt to taste.
- As the rice cooks. Start on the butternut squash. Start by cutting it lengthwise down the middle and scoop out seeds.
- Spray each side lightly with olive oil spray
- Optional - dash of sea salt
- Place the squash cut side down on a baking sheet (lined with parchment paper, optional). Roast until "fork" tender, roughly 35-40 minutes. After the first 20 minutes flip the squash over so that it's facing cut side up for the remainder of its baking time. When tender remove from the oven and set aside.
- Scoop out a portion of the roasted squash but leave at least ¾-inch of squash plus shell. Fill the squash with the quinoa mixture and top with more pecans and cranberries and serve.
This recipe was inspired by the blog, Pickles & Honey! We love the idea of a stuffed butternut squash and we think that this is the perfect vegan thanksgiving main dish!
Leave A Comment