vegan squash recipes

This is no ordinary Thanksgiving stuffing! It's "stuffed" with butternut squash, cremini (baby bella) mushrooms, and apples, and seasoned with nutmeg and cinnamon, and fresh sage and rosemary. And, it's vegan!

You can use whatever bread you prefer in stuffing, but if you're not sure which bread works best, I recommend using white bread. This seems to be what most people prefer in their stuffing, and it'll give you a classic stuffing flavor. I like the White Bread Done Right from Dave's Killer Bread because it's organic and made without bleached flour and other highly processed ingredients.

Butternut squash is one of my favorite foods, as it's so versatile, delicious, and healthy. It's often just part of a dish with many flavors, but I also enjoy it on its own, as mashed butternut squash with a few added ingredients.

As much as I love butternut squash, it can be a headache to cut and peel it. Fortunately, this mashed butternut squash recipe doesn't require any peeling or cubing! After three slices (plus spooning out the seeds), the squash goes in the oven and then the flesh gets easily scraped away from the skin.

As a regular vegan home chef without any special training, the idea of making my own ravioli was a little intimidating not too long ago. But since I've managed to create beautiful, delicious ravioli at home, I am sure that you can too! And this vegan butternut squash ravioli recipe is worth all the work when you taste it.

For the butternut squash filling, I really wanted to let the flavor of the squash shine, so I didn't add any tofu or vegan cheese. Instead, I added garlic, almonds, lemon juice, and seasonings to enhance the creamy sweetness of the squash. I also used a basic sage-butter sauce with mushrooms to complement the ravioli filling without overpowering it.