I’m making these for an upcoming event. I’m serving the squash stuffed with lentils and quinoa and roasting at 350 for 45 minutes. At that point, I will slice off the top, add a little more milk and cheese on the top, then finish the oven off so that it goes from warm to hot (350 to 400 degrees for about ten minutes). This is doable for your own Thanksgiving, and there are still plenty of leftovers to take to a potluck or picnic! A super simple vegan stuffing recipe, just a little something extra with the Thanksgiving feast!
I also made some Roasted Mushrooms with Garlic and Chili Flakes – check those out if you want to make a side dish!
Directions:
Preheat oven to 450 degrees. Spray the 8×8 inch casserole with non-stick cooking spray.
1: Heat a medium skillet over medium heat and add the olive oil and chopped mushrooms, and season with salt & pepper. Cook and stir until slightly softened and just beginning to brown at the edges. Transfer mushrooms to a medium bowl.
2: Return pan to stove and heat over medium-high heat. Add the chopped onions; season with salt and pepper and cook and stir until the onions are slightly softened and beginning to brown at the edges. Transfer onion to a bowl with the mushrooms.
3: Pour the vegetable broth mixture into the same bowl as the mushrooms and onions and beat with a wooden spoon until onions and mushrooms are mixed in and softened.
4: Drain lentils in a fine-lined strainer and add them to the bowl with the onions and mushrooms.
5: Add the chopped apple, the quinoa, pine nuts, and Parmesan, and mix until just combined. After then taste and season with salt and pepper as desired.
6: Transfer the lentils and apple/quinoa mixture to the butternut squash. Combine well.
7: Sprinkle the top of the stuffed squash with parsley and then transfer the 8×8 cake to a baking sheet. Place the baking sheet into the oven and roast for approximately 45 minutes.
8: Stir squash. Top with additional Parmesan cheese, if desired, then return it to the oven for about 10-15 minutes more to finish in the oven until warmed through.
9: Transfer the squash to a serving bowl and top with sauce, and then sprinkle the top with chopped parsley and a little more Parmesan.
NUTRITIONAL INFORMATION
CALORIES (per 1/8 recipe) 560kcal; FAT 23.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 1345mg; CARB 30g; FIBER 2.00g; SUGARS 10g; PROTEIN 37g; CALC 10%; VITA 0%; VIT C 0%; IRON 10%
Toast the Pine Nuts
Do you know how there are certain things you just “have” to have on Thanksgiving? Pine nuts, for example, are one of those things. You cannot say you’re going to make your stuffing with butternut squash and lentils without also having a delicious spread made from the roasted pine nuts, right?
Roasted Pine Nuts
Ingredients:
1 cup pine nuts
1/4 cup toasted unsalted butter
1/4 cup chopped fresh parsley
3/4 cup freshly grated Parmesan
Directions:
Preheat oven to 425 degrees. After then line a baking sheet with parchment paper.
1: Spread nuts on parchment paper and lightly toss with 1/4 tsp. salt. Just roast for 10-12 minutes or until lightly browned. Let cool completely.
2: Once cooled, break into small pieces. Stir together pine nuts, butter, and 1/4 cup chopped parsley. Refrigerate until ready to use.
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