Stuffed Butternut Squash

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Rachael Ray Challenge Day 3 Wednesday September 4th 

Stuffed Butternut Squash Vegan-ized

Eat Heal Glow!!! 

EVOO

Salt and pepper

Freshly grated nutmeg

Vegan bacon bits (recipe below)

1-2 butternut squash

¾ cup vegan shredded cheddar cheese

1 cup vegan parmesan cheese

2 cups vegan ricotta cheese (recipe below)

¾ cup walnuts

½ teaspoon sage

First

Heat oven to 425

Halve the squash lengthwise, scoop out the seeds and drizzle with the EVOO. Season with salt, pepper and

a little fresh nutmeg: roast to just tender, 30-35 minutes. Remove and cool to handle.

Reduce heat to 375

While the squash is roasting make the vegan bacon bits and the ricotta.

Bacon Bits

½ cup store bought bacon bits (yes they are vegan!)

¾ cup walnuts

Place the walnuts in a food processor or chopper and chop until they are about the same size as the bacon bits. Place them in a bowl add 1 teaspoon of braggs amino acids and ½ teaspoon of liquid smoke. Combine with the imitation bacon bits and set aside.

For the Ricotta Cheese                               

1 package organic tofu (I use twin oaks local to VA it’s vacuum packed, very firm and delicious)

½ cup nutritional yeast

1 tablespoon chopped parsley

1 teaspoon fresh oregano

½ cup chopped basil

If fresh herbs aren’t available use 1teaspoon Italian seasoning

Juice of 1 lemon

1 teaspoon umeboshi vinegar

2 tablespoons EVOO

Mix all ingredients in food processor until it reaches the consistency of ricotta cheese

Chopped scallion and chives for garnish

Reduce oven heat to 375

Mix all of the ingredients for the vegan ricotta in a food processor. Mix until the consistency of ricotta. If the mixture is too thick drizzle in a little olive oil.

When the squash is cool enough to handle carefully scoop out the flesh while keeping skins attached. Mix the flesh with 1 ½ cups of ricotta mix. Add the vegan cheddar and ½ cup of the vegan parm. Mix together with thyme, sage, and half of the bacon mixture. Adjust the seasonings and stuff the shells with the mixed squash. Top wit the remaining cheese, bacon mixture and bake until golden. Garnish with chopped scallion and chives. Enjoy!!! XO

Eat Heal Glow

Tips: When using vegan cheese make sure it doesn’t contain casein. Daiya and Live for Life make good ones.