Stuffed But­ter­nut Squash

Raise Vegan - - Recipes -

In­gre­di­ents:

1 large but­ter­nut squash

¾ cup black lentils, cooked ¾ cup wild rice, cooked

3 tbsp olive oil

1 cup yel­low onions, diced 4 cloves gar­lic, minced

1 stalk of cel­ery, finely chopped 8 oz sei­tan, crum­bled

2 tbsp lemon juice

2 tbsp agave

2 tbsp mar­jo­ram

1 tsp sage, dried

1 tsp thyme, dried

Red pep­per flakes, op­tional

Pro Tip: When pick­ing out a but­ter­nut squash, look for one that has a large bulb and a wider neck, this will leave more room for the fill­ing!

Method:

1. Pre­heat oven to 425 º F. Pre­pare a bak­ing sheet with a light coat­ing of oil or a sil­i­cone bak­ing mat.

2. Cut the squash length­wise; cut to the side of the stem so one side is larger than the other ( about ⅔). Scoop out the seeds. Coat the larger piece with a light layer of oil and place on the bak­ing sheet cut- side down.

3. Peel and seed the smaller piece and cut into ½ inch cubes. Toss with 1 tbl olive oil and place on the bak­ing tray with the other half of the squash. Roast for 30- 40 min­utes or un­til the squash is ten­der.

4. Heat the re­main­ing olive oil in a heavy- bot­tomed skil­let over medium heat. Sauté the onion and gar­lic un­til soft. Add cel­ery and sei­tan and con­tinue to cook.

5. In a small bowl, mix to­gether the lemon juice and agave and pour over the tem­peh and vegetable mix­ture.

6. With the heat still on, mix in the rice and lentils. Gen­tly fold in the cubed roasted squash, mar­jo­ram, sage and thyme. Cook un­til the rice and lentils are heated through, about 4 min­utes.

7. Scoop out the roasted squash, leav­ing about ½ ” of squash in the shell. Trans­fer the shell to a serv­ing dish and fill with the stuff­ing.

8. Sprin­kle with red pep­per flakes and serve.

Op­tional: Add pome­gran­ate seeds for a fruity burst!

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