Vegan Stuffed Butternut Squash

This Vegan Stuffed Butternut Squash is a hearty and flavorful dish perfect for Thanksgiving. The combination of quinoa, vegetables, and dried cranberries creates a delightful blend of sweet and savory flavors. Its a nutritious and satisfying option for vegans and non-vegans alike.

Ingredients:

• 2 medium butternut squashes, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup chopped kale
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Place butternut squash halves, cut side down, on a baking sheet lined with parchment paper

Bake for 30-40 minutes or until tender

In a saucepan, bring vegetable broth to a boil

Add quinoa, reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed

In a skillet, heat olive oil over medium heat

Add onion, garlic, and red bell pepper

Cook until softened, about 5 minutes

Stir in kale, cranberries, pecans, thyme, sage, cooked quinoa, salt, and pepper

Cook for another 3-4 minutes

Scoop out some flesh from the baked squash halves to create a cavity

Fill each squash half with the quinoa stuffing mixture

Bake stuffed squash for an additional 15 minutes

Serve hot