Vegan butternut squash. Butternut squash is cut in half and roasted in the oven for 45 minutes. Then scooped out and mixed with soy butter, maple syrup, and spices.
This vegan butternut squash recipe is a nod to the traditional squash dish you would find at any Thanksgiving table. For Thanksgiving this year I would recommend this vegan butternut squash or this recipe for –> Roasted Squash and Brussels Sprouts. Both will satisfy your guests and both are pretty straightforward and not overly complicated with many ingredients.
For this vegan butternut squash, I like to first roast the squash halves and then let cool a little bit. Peel or cut off the skin then scoop the flesh into a bowl. Add in your soy butter, I buy earth balance, but whatever you have on hand will work. Then add maple syrup and your seasonings. I use pumpkin pie spice, salt, and pepper. Pumpkin pie spice has all the spices that really work with the squash- cinnamon, ginger, nutmeg, and allspice. Add sparingly and taste.
- 1 Tablespoon olive oil
- 2 medium-sized butternut squash, cut in half lengthwise and seeds scooped out
- 6 tablespoons soy butter
- 4 tablespoons maple syrup
- 2 teaspoons pumpkin pie spice
- salt and pepper to taste
- Preheat oven to 400°F.
- Rub the flesh side of the butternut squash with olive oil, salt, and pepper. Arrange the butternut squash on a parchment lined sheet pan, cut side down. Roast for approximately 45 minutes.
- When done, take out of the oven and let cool slightly. Cut or peel off the skin and scoop the flesh out into a bowl.
- Mix up the squash with a spoon in a bowl. Add your remaining ingredients and check seasoning. Adjust if necessary.