Friday, February 10, 2012

Festive Stuffed Butternut Squash~pg. 162

La Dolce Vegan! Challenge:

I chose to bake this in a casserole instead of stuffing it back into the squash shells. I just peeled and cubed the squash and simmered the squash in water on the stovetop then mixed it with the rest of the ingredients. Alot easier than baking the squash in the oven and scooping out the flesh. The dish has a rather mild taste. It needs some more spices for my taste but my husband will probably like it.

I had some fresh spinach I didn't want to waste so I sauteed it with some olive oil and garlic. It went really well with the squash casserole.

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