Oven Roasted Stuffed Squash

A plant-based holiday main, you didn’t know you needed.

Melissa A. Matthews
One Table, One World

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I’ve been living in Trinidad & Tobago for roughly a decade now and we don’t have Thanksgiving here. This probably explains why only now, as I am writing this, has it dawned on me that this roast would’ve been a great addition to a plant-based (PB) Thanksgiving table OR an alternative option for PB and/or vegetarian guests at a meat-lovers holiday meal. However, it’s NOT too late for Christmas, Hannukah, or Kwanzaa! It’s also great for a random weeknight to add a little razzle-dazzle and break up the monotony.

Here’s what you’ll need:

2–3 small to medium butternut squashes or 1 large butternut squash

2–3 Roma tomatoes diced

2 large cloves of garlic minced

1 cup lentils

1 small onion julienned

½ cup of quinoa

Roucou or annatto powder

Sazon

Soy sauce

Ketchup

Trini green seasoning

Chinese five-spice powder

Garlic powder

Agave/brown sugar

Mushroom powder/MSG

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