Butternut & Hazelnut Pie

Posted on by Loryn Vegan Lunch & Dinners

  • 1 butternut squash, halved lengthwise, peeled and cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 1 yellow onion, thinly sliced
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1 egg equivalent with egg Re placer
  • 1 cup fresh bread crumbs
  • 1 frozen 9-inch whole wheat pie crust (in pie pan)

Preheat oven to 400°F. Roast butternut squash with olive oil, salt and pepper for about 20 mins.

Cook onion in olive oil, stirring often, until browned, 7 to 9 minutes.

Mix together roasted squash, cooked onion, hazelnuts, egg replacer, bread crumbs, salt and pepper and toss gently to combine. Transfer mixture to pie crust, pat down lightly and bake until crust is golden brown and filling is hot, about 40 minutes. Set aside to let cool for 10 minutes before slicing and serving.

 

RECIPE ADAPTED FROM:  http://wholefoodsmarket.com/recipes/2102

Review:  Tasty, but a bit dry… Next time I would skip the pie crust and bake other ingredients as a side dish/casserole.  Also would experiment with some additional seasoning.

Butternut Squash Stuffed Shells

Posted on by Loryn Vegan Lunch & Dinners

Butternut Squash Stuffed Shells

1 butternut squash, peeled & cubed

½ tsp garlic salt

½ tsp cinnamon

Dash nutmeg

1 T margarine or olive oil

¼ C Maple syrup

Salt to taste

1 box Jumbo Shells

1 jar of organic tomato sauce or homemade sauce

 

Cook shells as directed by box and rinse with cold water so they can be easily handled.  As shells are cooking put cubed squash in a deep pan and fill with water, bring to a boil and cook until squash is soft when pricked with a fork.  Drain squash and put back in pan.  Mash squash with potato masher and add seasonings.  In a baking dish pour a thin layer of sauce.  Fill each shell with squash mix and place in baking dish.  Cover with remainder of sauce.  Cover dish with tinfoil and bake at 400 for 30 mins.

Roasted maple butternut squash & tofu

Posted on by Loryn Vegan Lunch & Dinners

Roasted maple butternut squash & tofu

½ butternut squash

Extra firm tofu (one package)

Olive oil

Braggs amino acids (or soy sauce)

Maple syrup

–          Preheat oven to 424

–          Cube both butternut squash and tofu

–          Spread evenly in baking dish

–          Drizzle with olive oil, braggs and maple syrup

–          Bake on 425 for 45 minutes

–          Remove from oven about every 15 mins. and stir cubes so they cook evenly