Wednesday, October 12, 2016

Recipie!! Autumn Stuffed Butternut Squash

Hey guys! As I am sure you guys all know it is almost time for the holidays. As a vegetarian, the Holidays can be particularly stressful. Over the next few months, we are going to work to bring you guys awesome recipes for the holidays that even the pickiest meat eaters will love! These dishes are going to be beautiful, delicious, full of nutrients and most importantly meat free!

This stuffed butternut squash is a perfect replacement for your typical stuffing. If you do not have, or do not like quinoa you can replace it with brown rice. Also, this recipe is for two people but if you want to bring it to a family function you can use the entire squash, all you need to do is scoop out most of the flesh after roasting, just be sure to leave at least half an inch of flesh around the edge and you will need to reseason the part where you scooped out the flesh. 

Now, let's talk about all of the awesome nutrients and vitamins this recipe is chalked full of! Butternut Squash, Peppers, Carrots, and Quinoa are full of Vitamin A, Vitamin C, Fiber, Antioxidants, and Fiber. This will help boost your immune system, boost your metabolism, and help with digestion. Mushrooms are also high in iron. All of these ingredients will work together to fill your belly all of the nutrients in a delicious way. 

If you make this recipe or a version of it, we want to see it! Tag us in your photo on Instagram @smoothievegetarians 

~Stella~



Autumn Stuffed Butternut Squash
Serves 2

Butternut Squash

- Butternut squash (cut up and with seeds taken out)
-Olive oil
-1 teaspoon garlic powder
-1/2 teaspoon chili powder
-Salt & Pepper to taste

1. Pre-warm over to 350 degrees Fahrenheit
2. Coat squash with oil
3. Sprinkle with seasonings
4. Roast squash for 60-90 minutes or until squash is fork tender


Stuffing

- 1/2 cup of shredded carrots
- 2 cups of sliced mushrooms
- 1 cup of diced bell peppers
- 1 1/2 cup of quinoa (cooked)
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- Salt & Pepper to taste

1. Saute all of the vegetables in skillet with the butter
2. Mix vegetables, quinoa and seasonings


Roasted Seeds

- Seeds from squash
- Olive oil
- Salt & Pepper

1. Coat seeds with oil and put on lined baking sheet
2. Sprinkle salt and pepper on the seeds 
3. Roast seeds at 400 degrees Fahrenheit for 20 minutes


Last Steps

- Cooked squash
- Stuffing
-Store bought cranberries sauce
- Roasted Seeds

1. Add stuffing into the whole where you took the seeds out of
2. Add cranberry sauce on top of stuffing
4. Top with seeds
5. Serve!


ENJOY!


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