Vegan Stuffed Squash & Tahini Maple Dressing

Looking for a vegan take on a Thanksgiving classic? Subbing in perfectly for a pork roast, this stuffed butternut squash recipe is warm, comforting and packed full of plant-based protein. With a rich tahini maple dressing, this hearty main is perfect for the Thanksgiving dinner table. Not to mention, the delicious seasonal smell of cinnamon will have the entire house smelling incredible as your guests arrive!

1. Preheat the oven to 400 degrees F and grease a 9 x 13 inch baking dish.
2. Measure out ¾ cup of quinoa and add it to a saucepan with 1.5 cups of water. Bring it to a boil over high heat, then reduce to a low simmer, cover and cook for approx 15 minutes or until the quinoa looks fluffy and the water is absorbed. Remove the lid and let it cool completely.
3. Prepare the butternut squash by cutting it in half lengthwise and scooping out the insides and seeds. Brush each side with a small amount of oil and season with cinnamon, coconut sugar and salt on top.  
4. Place the squash halves on the baking tray, cut-side down and bake for 15 minutes. Then flip and bake for 30-40 minutes (depending on the size of the squash) or until a fork can easily be poked into the flesh of the squash.
5. While the squash cooks, prepare the tahini maple dressing. In a medium mixing bowl, combine the tahini, maple syrup, lemon juice, salt and garlic. Whisk to combine and add water as necessary to thin.
6. Heat a cast iron skillet, and add coconut oil and cooked quinoa. Saute for 5 minutes, and add the coconut aminos. Add the mushrooms and cook for an additional 2 minutes. Add garlic and kale and cook for another 2 minutes. Remove from heat. Add the cranberries or pomegranate and pumpkin seeds.
7. Once the butternut squash is roasted, remove the baking tray from the oven. Fill the squash halves with the quinoa filling. Place back in the oven for 5 minutes.
8. Allow to cool. To serve, pour the tahini dressing on top and enjoy!

By Victoria Maybee; All Rights Reserved @2022