Stuffed Butternut Squash: Vegan Holiday Recipe
Roast 1 butternut squash with 1 tbsp oil and 1-2 tsp sea salt until tender and golden, perfect for serving as a side dish or blending into a hearty soup.
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Ingredients
- 1 butternut squash
- 1 tbsp avocado/grapeseed oil
- 1-2 tsp sea salt
- 1 tbsp grapeseed oil/avocado oil
- 1 large yellow onion | thinly sliced
- 1 shallot | thinly sliced
- 1 tsp thyme | fresh or dried
- 1 tsp sage | fresh or dried
- 1½ tsp sea salt
- 1 tbsp tamarind paste
- 1 tsp key lime juice
- 2 tbsp spelt flour
- 1 cup spring water | may use less
- ½ yellow bell pepper | chopped
- ½ red bell pepper | chopped
- ½ yellow onion | chopped
- 1 shallot | minced
- 2 cups wild rice | cooked
- ¼ cup walnuts | chopped
- ½ cup dried cherries | roughly chopped
- 1 tsp fresh sage | chopped
- 1 tsp thyme
- 1 tsp onion powder
- 1 tsp ginger powder
- ¼ tsp cayenne | optional
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