@erekasfood: SAVE my STUFFED HONEY NUT SQUASH recipe for a weeknight vegetarian/vegan dinner or THE perfect THANSGIVING side dish. I’ve provided vegan swaps below. Squash 2 honeynut squash or 2 small butternut squash 1 tbsp olive oil 1 tbsp honey or maple syrup 1/4 tsp salt Dressing 1/3 cup olive oil 1 small blood orange, or regular orange juiced 1.5 tbsp hot, regular honey or maple syrup 2 tbsp white wine vinegar 1/2 tsp dijon mustard 1/2 tsp cumin 1/4 tsp salt Filling: 1 cup cooked faro, quinoa, or cous cous 1 cup cooked lentils or drained canned chickpeas 1/3 cup walnuts 1/2 cup pomegranate seeds 1/2 cup parsley leaves 2 ounces crumbled feta (optional) -Preheat oven to 400F -Cut squash in half and remove the seeds -Place squash, cut side up, onto baking dish -Mix 1 tbsp olive oil and 1 tbsp honey. Brush squash with olive oil mixture and sprinkle with salt. -Add all of the dressing ingredients to a blender and blend well. -For the filling; add cooked faro, lentils (or chickpeas), walnuts, pomegranate seeds, and parsley to a bowl. Right before serving add dressing and toss. -Use a fork to loosen the flesh of the butternut squash. -Top with filling and feta. -Eat while warm #honeynutsquash #fallrecipe #vegetarianrecipe #thanskgiving

Ereka Vetrini

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Region: US

Saturday 14 October 2023 16:18:59 GMT