Looking for the perfect gluten-free vegan dish for Thanksgiving? Look no further. This is IT! Thanksgiving, dinner parties, breakfast…this recipe is good at any (and all) times.
First, it has delicata squash, which (if you haven’t heard) is my absolute favorite squash. Then you add in quinoa, fall veggies, and dried fruit – I’m sold. Can I have this at every meal??
Although I’m not a fan of dried fruit on a regular basis (since it’s basically candy), pairing it with protein, fiber, and healthy fat from the quinoa, veggies, and coconut milk, helps to lessen the effect on your blood sugar. Plus, you have to give yourself a little leeway sometimes so you don’t end up feeling deprived and binging on dessert.
Lucky for you, there will probably be some of the quinoa mixture left over after stuffing the squash. If you can refrain from eating it all while the squash is cooking (I had difficulties), store it in the fridge for the next day. It tastes great on its own or over greens.
Another good thing about this recipe (as if you needed another one) is that it’s versatile. Although I prefer using quinoa for taste and protein content, you could easily use rice or another grain instead.
Want another tasty swap? Butternut squash. In fact, the original recipe calls for butternut squash, but my love of delicata made me switch it up.
I promise it will taste good regardless of the variation you go with.Print
The perfect fall dish. Sweet and savory with protein, fiber, and healthy fats to help keep you satiated until your next meal. Vegan, gluten-free, and delicious.
- 2/3 cup full-fat coconut milk
- 1 whole clove
- 1 cinnamon stick
- 1/3 cup dried cranberries (I used these, which are sweetened with organic apple juice instead of corn syrup)
- 1/3 cup pitted dates
- 1/3 cup unsweetened dried cherries
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- 3–4 garlic cloves, chopped
- 1/2 tsp sea salt
- 1/2 tsp chili powder
- 1 cup Brussels sprouts, quartered
- 1 cup white mushrooms, chopped
- 1 tsp fresh thyme
- 2 delicata squash
- 1/2 cup mixed nuts (I used a mixture of walnuts and pecans)
- 1 cup cooked quinoa
- kitchen twine
- Preheat oven to 350 degrees.
- On the stove, combine coconut milk, clove, cinnamon stick, dried cranberries, dates and cherries in a small saucepan. Bring to a simmer over medium heat. Once the mixture is simmering, remove from heat and place to the side for about 10 minutes. Then, drain the mixture and remove the cinnamon stick.
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, salt, and chili powder and cook until the onion starts to soften (3-4 minutes). Add Brussels sprouts, mushrooms, and thyme. Stir occasionally and cook until the Brussels sprouts are tender (6-7 minutes). Transfer to a bowl to cool.
- Meanwhile, cut the squash in half and scoop out and discard the seeds. I like to use a grapefruit spoon to do this. Then, score the inside of the squash to let the stuffing seep in and allow it to cook evenly.
- Add the dried fruit, nuts, and cooked quinoa to the bowl with the Brussels sprouts mixture and stir. Once combined, scoop the mixture into the squash halves. When the squash is stuffed as full as possible, put the halves back together and tie tightly with kitchen twine. Place the tied squash on a baking sheet and cook at 350 degrees for 30 minutes.
- Flip the squash and cover it with foil, then place it back in the oven for 30-45 minutes or until the squash is soft.