We Pardoned the Turkey

It’s the holidays - my second favorite time of year; my favorite - Halloween. While we’re under a new set of restrictions (no gathering with anyone other than those in your household), I’ve decided to do a little more decorating to make things a bit more festive.

Thanksgiving was quiet. Dan and I spent the day cooking, sipping a few cosmo cocktails, and relaxing (well after cooking of course). We ended the evening watching The Christmas Chronicles II - with Kurt Russell and Goldie Hawn - it was sappy, cute, and just what we needed to kick off the Christmas season.

For our main course we had roasted butternut squash (from our garden) that was stuffed with a mixture of onions, mushrooms, carrots, celery, walnuts, and wild rice. We roasted the last of our garden fingerling potatoes with brussels sprouts and served it with caramelized onion vegan gravy, vegan cornbread, and cranberry sauce. And for dessert - homemade sweet potato pie with whipped cream. It was delicious if I do say so myself but don’t take my word for it, try this recipe and see what you think. 

Stuffed Roasted Butternut Squash

Ingredients:

For the butternut squash:

1 butternut squash

1 tablespoon olive oil

For the stuffing:

1 tablespoon olive oil

2 carrots, peeled and chopped

2 ribs celery, chopped

6 - 8 ounces baby portabella mushrooms

1 yellow onion, chopped

3 cloves garlic, minced

1 cup wild rice

2 1/2 cups vegetable broth

½ cup walnuts, chopped

½ cup dried cranberries

1 teaspoon fresh sage, chopped

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dried thyme

Instructions:

Preheat oven to 350F (180C).

To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub it around to coat. Bake for 45 - 60 minutes until the squash is cooked and fork-tender. The timing will vary based on the size of your squash. Be careful to not overcook - squash will have additional baking time after assembled.

Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. Set aside the scooped-out squash flesh and chop it up.

To make the stuffing: In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, mushrooms, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, stir and then cover and bring to a simmer. Cook until wild rice has popped. 

Add the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.

To stuff the squash: Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. 

Lightly brush the top of the squash with olive oil and bake for 20 to 35 minutes until hot all the way through. Season the top with black pepper and chopped sage. Serve with onion gravy and enjoy!

Thanks for stopping by!