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The holiday season is here, and do you know what that means? Lots and lots of food! To kick start the celebrations we are making a Meaty stuffed butternut squash with spinach and apple that super easy to make and incredibly delicious. So be ready to have the best vegan Thanksgiving dinner ever.
Holidays can be a bit stressful. Sometimes it feels there's just too much going on and we end up with to-do lists that seem endless. A big chunk of those to-do lists usually has to do with the food we are making and everything that involves.
When it comes to a vegan Thanksgiving dinner you might be thinking that you've added another layer of stress to the mix. But it doesn't have to be that way. To get some load off your hands, I have a few recipes that will have you completely covered.
First of all, we are making a Meaty stuffed butternut squash with spinach and apple as a main dish. I really like making this recipe for holidays or whenever I have a few people over because it is very simple and easy to make, you can just throw it in the oven while getting other things ready. And the most important thing, everyone absolutely loves it.
The recipe is everything you would want in a vegan Thanksgiving dinner. It has that cozy heartwarming feel to it and we've added some of the ingredients that make this season so special. We combined apples, spinach and butternut squash, all really flavorful, healthy and readily available.
I love cooking with butternut squash and I wish I did it more often. This beautiful orange vegetable is the ultimate cold-weather superfood. It is super loaded with antioxidants, vitamins, minerals, and fiber. It is quite dense and is a great source of complex carbs.
Butternut squash has a creamy, sweet, nutty taste and consistency when is cooked. Some people eat it raw but in my opinion, baked squash is the way to go. It does take a while to bake until is fully cooked and super soft. Plan for it to sit in the oven for about 40 minutes. This gives you enough time to prepare the stuffing and get things ready for the other dishes we've planned to have for our vegan Thanksgiving.
While the squash is in the oven, I prepare the stuffing which is also quite easy to make. I chopped some garlic, shallots, apples, and spinach. And I added Beyond minced meat to make it even more hearty and filling. All the ingredients go in the frying pan for a few minutes. My cue to know everything is ready is when the spinach is wilted.
Once the butternut squash is soft and fully cooked all you have left to do is add the filling on top of each half. You will be amazed at how your table looks once you serve it and how amazing your whole house will smell for the rest of the nigh! Our stuffed butternut squash goes really well with our Potato Parsnip Puree and our Leafy Greens with Caramelised Nuts.
For the butternut squash
For the parsnip potato puree
For the garnish
For the salad
For the caramelized nuts
For the vinaigrette
|Amount Per Serving|
|Calories 921||From Fat 467|
|% Daily Value*|
|Total Fat 52g||79.8%|
|Saturated Fat 9g||44.5%|
|Trans Fat 0g|
|Total Carbohydrate 98g||32.7%|
|Dietry Fiber 19g||77.5%|
|Vitamin K2 0||0%|
|Vitamin A 7.04µg|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 1.26mg||63.1%|
|Vitamin C 191.9mg||319.8%|
|Vitamin D 6.88IU||1.7%|
|Vitamin D3 0.16µg|
|Vitamin E 12.44mg||41.5%|
|Vitamin K1 459.01µg||573.8%|
|Folic Acid 0µg|
|Pantothenic acid 2.5mg||25%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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