Thanksgiving is by far my favorite holiday. It’s a day specifically dedicated to good food, time spent with family, and counting your blessings…what could be better?!
My mom has always been the one to prepare an extravagant dinner for the family. I’m not kidding when I say she begins prepping as early as two days before. I definitely inherited my passion for cooking from her & I’m beyond grateful for that.
This year my sisters and I are letting my mom sit back and relax (a bit) as we prepare most of the dishes for Thanksgiving. Notice how I said the word MOST. Yeahh – she’s still going to be the one preparing the turkey because I’m more of a plant-based type of “chef”. Haven’t fully grasped the meat department just yet, mostly because I hardly eat meat or poultry.
When it comes to preparing dishes, I like to make meals look PRETTY. That’s just my jam. If it doesn’t look pretty and you don’t snap a picture of it (and post it on Instagram/Snapchat), did it really happen??! Nahhh.
So this Thanksgiving one of the dishes I’ll be making it this beeeeeaauuuutiful vegan stuffed butternut squash. The colors scream fall and your friends/family are bound to be like, “WOAH YOU MADE THAT?”
As like all of my other recipes, this vegan stuffed butternut squash is easy to make and doesn’t take much time to prep. It’s super filling but won’t make you feel like you can’t move after dinner…like most Thanksgiving dishes ; )
Give it a go and let it steal the show this Thanksgiving!
- 1 butternut squash
- 8oz medium firm tofu
- 2 T Braggs liquid aminos or soy sauce
- 1 T avocado oil
- 1/4 onion; diced (makes about 1/2 cup)
- 6oz sliced mushrooms (I used button)
- 2 tsp miso
- 3 T hot water
- 1 scallion sliced diagonally
- 1/4 cup pomegranate
- Preheat oven to 425 F
- Cut butternut squash down the middle lengthwise, scoop out the seeds, brush it with a bit of avocado oil & place open side down on parchment paper
- Cut tofu into small cubes then place them in a bowl and toss them with soy sauce and avocado oil
- Place on the same pan as the butternut squash and roast both for 30 minutes
- In a skillet, heat 1 Tbsp of oil over medium heat and sauté the onions & mushrooms until tender and golden (about 6 minutes)
- Mix hot water with a miso paste in a small bowl then toss into the skillet with the mushroom mix. Cook until the water reduces then turn off the heat
- Once the butternut squash and tofu are done, take them out and mix the tofu with the mushroom mix in a bowl. Sprinkle some salt and pepper as well.
- Add the tofu mushroom filling to the butternut squash
- Top with scallions and pomegranate for some added color
Adapted from Feasting At Home