Thanksgiving is almost upon us, and traditionally we have a “post-thanksgiving thanksgiving.” This year I decided to cook early, since we won’t be picking up any discounted Tofurky’s after Thanksgiving.
I’ve seen the recipe for vegducken circulating around Facebook for a few weeks, but for me, Thanksgiving is mostly about the sides. I thought “screw Vegducken, I just want potatoes and stuffing!” And that’s how this dish was born.
1 large butternut squash, halved and center removed
1/4 cup vegan butter, like Earth Balance or homemade
6 cups bread cubes
3/4 cup dried cranberries, rehydrated in 1 cup boiling water
1 tablespoon poultry seasoning
2 teaspoon ground sage
1 tablespoon parsley
1 apple, cored and diced
1 onion diced small
2-3 cups vegan broth
2 cups diced potatoes, boiled and mashed with 1/4 cup vegan butter and 1/2 cup unsweetened plant milk
1. Cut butternut squash in half and remove the center to form a large cavity.
Sauté for 5 minutes until onion is translucent, and add rehydrated cranberries, bread cubes, sage, and parsley. Add broth until stuffing is moistened, but not mushy. Heat for a few more minutes, then remove from heat and let cool.
3. Boil potatoes until tender and mash with butter and plant milk to desired consistency.
4. Preheat oven to 400°F. Place stuffing in cavity in the butternut squash and press to form the sides higher than the edges of the squash, forming a cavity in the center.
Use a piping bag to add the mashed potatoes to the cavity, or just spoon in.
Cover with foil.
5. Bake for 30 minutes covered, and uncover and cook about 10 minutes longer, until squash is fork tender. Serve as is…
Or slice and top with gravy.