Vegan Lentil Stuffed Butternut Squash – Edward & Sons Trading Co.
Vegan Lentil Stuffed Butternut Squash Made with Edward & Son's Not Chick'n Bouillon Cubes, The Wizard's Vegan Worcestershire Sauce, and Native Forest Organic Po
Ingredients
- Butternut Squash, 1 butternut squash, washed
- neutral oil, 2 tsp, I used avocado
- Kitchen twine, to tie the squash (not to eat)
- lentils, 2 cups cooked
- garlic, 3 cloves, minced
- Edward & Sons Not- Chick’n Bouillon Cube, ½
- filtered water, ½ cup, warmed
- kale, 2 cups, chopped
- Native Forest Organic Portobello Mushroom Slices, 1 can (6.5 oz)
- cranberries, ⅓ cup, cut in half
- The Wizard's Vegan Worcestershire Sauce, 2 Tbsp
- thyme, ½ tsp
- rosemary, ½ tsp
- salt, ¼ tsp
- pepper, ¼ tsp
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