Thanksgiving is just a few days away and hopefully you have all your ingredients in order. If not, there is still a bit of time. If you happen to have to cater for a vegan guest, this week’s recipe would make a great dish on your menu. Here is what you’ll need:
- 1/4 cup cooked couscous
- 1 tablespoon rolled oats
- 1 tablespoon pumpkin seeds
- 1 tablespoon sliced almonds
- 1 tablespoon crushed pecan pieces
- 1 tablespoon raisins
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1 butter nut squash, cut in half, seeded
Add the couscous and oats to a bowl.
Next add the pumpkin seeds, almonds, pecans, and raisins.
Add the honey and cinnamon to the mixture and combine well.
Cut the butternut squash in half and scoop out the seeds. Place in a baking dish and measure out the filling evenly into each half.
Place in the oven at 350 F / 180 C, on the lower rack (to avoid burning) for ~45 minutes.
And there you go, Stuffed Butternut Squash! These were delicious and not too sweet. The nuts gave it a savoury bit of flavour and the cinnamon made my kitchen smell so good! I highly recommend trying this, especially since it’s easy to customize and change the filling as you see fit.
Enjoy your week and watch out for the rain in the forecast. Thanks for reading and Happy Eating!