NYT Brings Us Vegan Stuffed Butternut Squash! »
My brother invited me over for dinner the other night and he had this great recipe for stuffed butternut squash from The New York Times he wanted to make as it looked yum and was already vegan! Yay NYT!
The filling is seasoned with wine and mushrooms which was great but I think the favorite addition was the seeds. The recipe has you save the seeds from the squash, cook them a bit, and then add fresh lemon zest and sage. They were awesome! I think we needed to cook the seeds longer as they weren’t quite toasted but it was still really good.
Yes, the recipe has a lot of steps but it’s a really nice dish. So check it out and tell me what you think!