Whether you're hosting someone with a niche diet (vegan, vegetarian, gluten-free) or you ARE that person, no one wants to get stuck eating dinner rolls for Thanksgiving dinner. We've created an entree that looks great on the holiday table. and contains plenty of meaty mushrooms and protein-packed Toasted Quinoa so no one has to go hungry.
- 2 butternut squashes
- olive oil
- 1 stick celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups white mushrooms, diced
- 1 handful of fresh chopped sage (or 1 tsp dried sage)
- 1 cup cooked I Heart Keenwah Toasted White Quinoa
- sea salt and black pepper to taste
Garnish: 1 tsp melted vegan butter + 1/2 tsp cinnamon + 1/2 tsp nutmeg + 1 tsp maple syrup
- Preheat the oven to 400 F and prepare a baking sheet with parchment paper.
- Cut the butternut squashes in half and rub the cut side with olive oil.
- Bake for 45 minutes.
- While the squashes are baking, sauté celery, onion, mushrooms, garlic and sage in olive oil for 5 minutes on medium heat.
- Once the squashes are finished, remove from oven and spoon out the seeds/strings and discard.
- Spoon out most of the flesh and place in separate bowl.
- Combine the squash flesh with quinoa, and mushroom-onion-garlic mixture.
- Add salt and pepper to taste.
- Refill the butternut squashes with mixture.
- Top with whole pecans, bake for another 10 minutes and serve.
Optional: once finished, remove from oven brush the stuffed butternut squashes with melted butter, spices and maple syrup.