Butternut Squash Dressing
I’ve always found that it’s hardest to be a vegetarian around the holidays – so much of the celebration revolves around food and so much of that food involves meat. From turkey to brisket to ham to venison, the traditional feasts revolve around a core protein of the animal variety. When I first went vegetarian I had to accept that my holiday meal would consists of sides and for the first few years that was rather rough though there was always one exception: the dressing. More often then not, the dressing would feature breadcrumbs of some form with vegetables and even tho it was normally on the dry side since no gravy – most of them were rather amazing. For the past few years my contribution to the holidays have been my sweet potatoes but this year I wanted to try and completely veganize a stuffing that would be moist and amazing regardless of gravy. So I set out to search the internet and various grocery stores to see what all was out there for me to mess with. In the end I came up with this (in my opinion) awesome dressing that could work for more than just the BIG holiday meals. In fact, I think it would be the perfect stuffing for an acorn squash!
2 tbsp olive oil
1 tbsp fresh sage
1/2 tbsp fresh thyme
1/2 tbsp fresh rosemary
1/4 tsp pepper
1 vidalia onion, chopped
3 cloves garlic, minced
3 cups cubed butternut squash
Bag of plain vegan stuffing (Wegmans brand, Pepperidge Farm, etc)
2 cups vegetable stock
1 cup water
1 cup cranberries
- Heat the olive oil in a large dutch oven over medium heat, add spices and cook for 1 minute while stirring frequently. Add the garlic and onion and cook for 10 minutes, or until onion is golden.
- Preheat oven to 375
- Add the butternut squash and continue cooking for an additional 15 minutes, stirring as needed.
- Once the squash is soft, add the stuffing mix along with the stock, water, and cranberries and mix well.
- Bake for 20 minutes, or until stuffing is warm throughout.
I was surprised how many stuffing mixes were vegan as I was expecting most of them to feature whey, eggs, and/or turkey. Most of the “plain” and “original” varieties turned out to be vegan while most of the ones featuring spices or seasoning were generally vegetarian – featuring whey. The stuffing was fantastic and moist tho most of us did enjoy it with some vegan mushroom gravy from Whole Foods (seriously, that stuff is insanely good). All in all an awesome side dish that can be enjoyed by vegans and turkey-eaters alike!
As of now I’m not really that much of a fan on 2015 – the year has just started and so far it’s been rather annoying. Our first attempt at DIVF was a bust, our FET has been put on hold, my car is on the verge of dying as is our oven, while my cell phone had an accident this morning so it’s basically busted. I know that most of these things, okay all but the cell phone, are out of our control but at the same time – this is just insane!!! I thought bad things happened in groups of three and so beyond three at this point.