I'm always interested in finding vegan twists on traditional Thanksgiving recipes, but the "adventurous" part of me would rather learn completely new Thanksgiving-appropriate recipes that incorporate seasonal produce.
For many of us, the best part about Thanksgiving isn't so much the food but the company. This is certainly a dish to share. Even though it's pretty simple to prepare, it makes for an eye-catching spread and a fun conversation piece.
A squash half can be served as a main dish, or, in the buffet style of many Thanksgiving meals, the squash meat may be scooped out and mixed with its stuffing and served in a pretty bowl. You can also adapt this recipe to other varieties of squash--delicata and acorn come to mind.
In the spirit of fall flavors, feel free to experiment with seasoning blends like cinnamon and all spice or sage and thyme. Just mix a few pinches in the quinoa stuffing or sprinkle over the final dish.
YIELDS
Two butternut squash halves (2-4 servings)
PREP TIME
COOK TIME
TOTAL TIME
- 1 medium-sized butternut squash
- 1 cup quinoa (dry)
- 1 1/2 cup water for cooking quinoa
- 1 teaspoon olive (or coconut) oil
- 2 stalks celery, diced
- 1/2 small yellow onion, diced
- 1/2 red bell pepper, diced
- 2 tablespoons dried cranberries
- 1 teaspoon dijion mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon maple syrup
- to taste salt and pepper
Directions
1. Preheat the oven to 400*F.
2. Halve the butternut squash lengthwise. Scoop out seeds and discard. Drizzle the inside of the squash with olive oil then sprinkle with salt. Place the halves on a baking sheet with the insides facing up. Bake for 40 minutes or until fork tender.
3. While the squash is cooking, prepare the quinoa and prep the vegetables. Bring 1 1/2 cup water to a boil. Add 1 teaspoon of salt along with 1 cup dry (uncooked) quinoa. Bring the water down to a simmer, and cover the pot. Cook for 15 minutes or until the quinoa has fully absorbed the water. Taste for salt. Mix in the chopped veggies and dried cranberries, and set aside.
4. Once you've got your quinoa taken care of, prepare the dressing. In a small bowl, whisk together dijon muster, red wine vinegar, lemon juice, and maple syrup. Set aside.
5. Once the squash has baked, removed the tray from the oven. Use a spoon to carefully stuff the hollows of the squash with the quinoa mixture (there may be leftovers of the mixture). Drizzle the dressing over the stuffing and exposed squash. Bake for another 10 minutes, then serve. Enjoy!
Photos: Mary Hood Luttrell
