‘Twas the week of Thanksgiving and all ‘round the blogs,
The masses were hunting for pie and eggnog.
The posts were all hung on the pages with care
In hopes that their readers would enjoy them with flair!
The foodies were ready with pencils and pad
To jot down some recipes they were craving “real bad.”
When what to their wondering eyes did they find?
But a turkey-free main, of the Gluten Free kind!
With an ingredient list so wholesome and free,
They knew in a moment, “this dish is for me!”
We’ve arrived, friends! It’s officially Thanksgiving week!
Time for everyone to channel their inner Julia Child and
whip up a meal that will be talked about for the next several family
gatherings!
Thanksgiving has gotten, well, more complicated in the
modern day.
With food allergies and preferences becoming more and more
common, meal planning can be strategically challenging.
Well, I’m here to offer a vegan main that will rival even
the best deep fried turkey.
In fact, this dish is Vegan, Grain and Gluten Free, Specific
Carb Diet friendly, and Paleo!
What is it? I call it my Harvest Stuffed Butternut Squash!
A roasted butternut squash, filled with a bountiful
stuffing of fall flavors: pears, beets, carrots, Brussels sprouts, and
pistachios; all smothered in a peanut butter drizzle.
Salivating yet? Haha
Here’s what you need: (Serves 2)
1 butternut squash, halved lengthwise
Stuffing:
1 beet, small dice
1 carrot, small dice
1 pear, small dice
leaves of 4 Brussels sprouts
1 carrot, small dice
1 pear, small dice
leaves of 4 Brussels sprouts
½ red onion, minced
handful of spinach
2 dozen pistachios
handful of spinach
2 dozen pistachios
Drizzle:
1-2 Tbsp peanut butter (or almond butter)
3 Tbsp water
½ tsp honey (optional) (or a drop of stevia)
½ tsp honey (optional) (or a drop of stevia)
Preheat oven to 375. Cut the top and tail off your butternut
squash. Carefully cut in half lengthwise. Scoop out the seeds and discard. Brush
with olive oil, and place cut-side-down on a tin foil-lined, olive oil -
sprayed baking sheet. Bake for about 35 minutes, until tender.
On a separate tin foil-lined, olive oil-sprayed baking
sheet, spread out your beets and carrots in an even layer. Bake for about 15-20
minutes, until tender and beginning to caramelize.
Meanwhile, prep your Brussels sprouts by tearing the leaves
off. You will be sautéing them.
In a large frying pan, sauté your onions in 1-2 Tbsp EVOO,
salt and pepper. Let them cook for about 3 minutes, until soft. Then, add your
Brussels sprouts leaves and spinach. Stir them around for about a minute until
the Brussels sprouts leaves have become bright green. Immediately remove the contents
of the pan from the heat and set aside. (You just flash-sautéed the leavesJ)
Chop your pear and make your dressing by combining the
dressing ingredients. Add enough water until it becomes “drizzly.” Add honey to
taste. I added one drop of stevia.
When your beets and carrots come out of the oven, sprinkle
them with salt and pepper, and toss with the pears and Brussels sprouts leaves,
and pistachios.
To assemble: scoop a generous portion of the stuffing into
the butternut squash cavity, and drizzle liberally with the peanut butter
sauce. Garnish with pistachios.
Happy Tummies, beware: if you serve this, you will be the
source of food envy from your turkey-gobbling dinner companions. Be prepared to
give half of it away, because EVERYONE will want to try it :D
Why? BECAUSE IT’S FREAKING AWESOME!! Not only is it visually
stunning with the purples and oranges and different hues of green, but it
tastes SO. GOOD.
There is this subtle sweetness from the beets and the
carrots and the butternut squash, which is complimented perfectly by the nutty
and rich sauce. The Brussels sprouts provide a wonderfully savory note, while
the pistachios give this pop of salty nuttiness. And the pears. OH, THE PEARS!
Chiming in with this intensely sweet note that takes this dish to the next
level.
And the textures! Oh my, oh my. The squash is creamy and
soft, while the roasted veggies are chewy and beautifully caramelized. The
pears provide an amazing juiciness, and the pistachios give this amazing
crunch! Very satisfying :D
Alright, I could go on and on, but I think I’ll just let you
experience it for yourself.
Do you have any vegetarians coming for dinner on
Thanksgiving? If so, do you make a special dish or ask them to bring their own
dish to share?
Alright, well I hope you all have a fantastic and joyful
Thanksgiving. I’m thankful for each and every one of you. Cheesy, I know, but I
am so grateful for the lovely friends I’ve met though this wonderful and
wacky “blog world.” :)
Happy Cooking! And may the odds be ever in your favor! :D
