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>> sweetsimplevegan

vanilla mace’s 29th birthday cake! 🐰🍰🌸

beneath the cut are some cute icons of vanilla’s reaction to seeing the cake 🩵

r is for rose

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Sharing in case anyone needs vegetarian recipes for upcoming holiday meals. This is my go-to meatless main dish for fall holidays! The recipe is my own, adapted from the "Comprehensively Stuffed Squash" from The Moosewood Cookbook.

Ingredients:

2 butternut squashes

1 cup chopped onion

3 cloves minced/crushed garlic

1/2 cup chopped celery

1 tsp sage

1 tsp thyme

4 TBSP butter (substitute olive oil for a vegan version)

2 TBSP dry white wine (omit if you can't cook with alcohol)

2 cups lightly toasted bread, coarsley crumbled (I like sourdough)

1/2 cup finely chopped walnuts (to get small pieces, you can run them through a food processor for a few seconds)

1/2 cup grated gouda cheese (I like to use smoked gouda if I can find it!) (substitute vegan cheese for a vegan version, or omit and double the walnuts)

Salt and pepper to taste

To cook:

Split each squash lengthwise down the middle. Remove the seeds.

Bake the squash, face down, for 30 minutes at 350 degrees or until tender.

On the stove over medium heat, sauté the onions in butter until soft.

Add the garlic and celery and sauté several minutes, until the celery is also soft.

Add the white wine and simmer until the smell of alcohol cooks off. (If not using wine, skip this step.)

Combine the cooked veggie mixture with the crumbled bread and grated cheese.

Stuff the squash cavities with the filling.