Stuffed Squash Vegan Roast With Cranberry-Orange Sauce | VegNews

Ingredients

• For the cranberry-orange sauce:
• 3 cups fresh cranberries
• 1 teaspoon grated fresh ginger
• 1 cinnamon stick
• 1 apple, grated
• 1 cup
• sugar
• 1 cup orange juice
• For the squash:
• 1 large butternut squash, washed
• 1 tablespoon olive oil
• For the glazed onions:
• 2 red onions, finely sliced
• 3 tablespoons balsamic vinegar
• 5 tablespoons coconut sugar
• For the Christmas rice:
• ¾ cup cooked wild rice
• 1 (5½ ounce) package
• whole cooked chestnuts
• , roughly chopped
• ⅓ cup dried apricots, chopped
• mixed nuts
• , chopped
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon paprika
• ½ lemon, juiced
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon dried sage
• For the sauteéd mushrooms:
• 1½ cups crimini mushrooms
• 1 teaspoon garlic powder
• For assembly:
• 5 tablespoons of cranberry-orange sauce
• 4 red bell peppers, roasted, skin removed
• 6 sun-dried tomatoes, re-hydrated
• 1 cup baby spinach