Thanksgiving Recipe: Vegan Stuffed Honeynut Squash


Ingredients :

  • 2 small honey pecans or pecans (halved and seeded)
  • 1 pound of rainbow chard
  • Sultanas (1/4 cup)
  • 1/2 cup chickpeas (see recipe)
  • 4 whole garlic cloves
  • ½ cup minced garlic
  • ¼ cup white wine
  • ½ cup cooked quinoa
  • (see recipe)
  • Salt and pepper to taste
  • 2 tablespoons roasted red bell pepper hummus
  • Bean sprouts for garnish (optional)

Crispy chickpeas

1 cup canned chickpeas, dried and rinsed
1 tablespoon EVOO
1/2 teaspoon kosher salt

Instructions :

  1. Preheat oven to 400 degrees. Place halved pumpkin seeds, skin side down, on a baking sheet. Grease it with olive oil and season with salt and pepper. Place a clove of garlic in each squash half. Roast in the oven for 30-40 minutes, until the flesh is tender. Remove the ribs and stems from the center of the mustard. Cut the leaves into 1/2-inch wide strips. Wash and dry the leaves.
  2. Place the minced garlic in a skillet with 1 tablespoon of olive oil and cook over low heat for 1 to 2 minutes. Be careful not to burn the garlic. Add the mustard greens and sauté for 3 to 4 minutes, stirring frequently. Add the raisins, deglaze with the white wine and continue cooking for 3 to 4 minutes until most of the liquid has evaporated. Take off from the fire and add the cooked quinoa. Spread the mustard over half of the pumpkin seeds.
  3. For the chickpeas: Preheat the oven to 400 degrees. Drain and rinse the chickpeas and dry them with kitchen paper. Mix together the olive oil and kosher salt. Arrange them in a single layer on a baking sheet and bake for 40-45 minutes, until crisp and golden brown.
  4. Place the hummus and red bell pepper in the bottom of the dish and top with the stuffed squash and spiced walnuts. Sprinkle the crispy chickpeas on top and garnish with the beans if you like.

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Did You Know?

Random Cooking Tips

• Add brown sugar to tomato sauce to make the overall flavor even richer. Whether white or brown sugar, a tablespoon in a tomato sauce gives it a particularly intense flavor.

• To give the oven-baked chicken a roasted flavor, add a little mayonnaise to the usual breading of egg and breadcrumbs. The mayonnaise browns the individual breadcrumbs and gives the chicken the full flavor you would normally get from fried foods.

• Let the red meat rest before cutting it. Even a well-cooked steak should not taste dry. To keep the steak juicy, place it on aluminum foil immediately after removing it from the oven or grill. Carefully wrap the steak in the foil and let it rest for about five minutes. This will allow the juices to stabilize before cutting the meat. Therefore, if you prefer your steak medium-rare, remove it when it is medium-rare.

• To keep the herbs from flying everywhere when chopping, sprinkle the board with salt. This keeps them in place.

• Slicing onions without a mess can be tricky. To cut them evenly, do not remove the root. Peel the onion without removing the bulb and slice horizontally. Then slice vertically down to get perfectly sliced pieces.

• If you thought your pasta was delicious until now, wait until you try this trick. Before you drain the water from the used pasta, add one cup of water to the sauce pan. Then add the pasta directly to the pot. The salted water will add more flavor to your dish. The reserved pasta water also contains starch, which you can use to adjust the consistency of the sauce. Your taste buds will enjoy it and the consistency will be perfect. Trust me.

• If you are making a recipe that calls for frying both onions and garlic, fry the onions first. Onions take longer to soften and garlic burns easily. So it makes sense to cook the onions first and then add the garlic when the onions are done.

• Do not overfill the pan. You may think you have enough room in the pan for an extra piece of chicken, but if this is doubtful, don't take the risk. There is a risk that the heat will not be distributed properly among the rest of the food in the pan, impairing its flavor or, even worse, creating a health hazard. As a preventive measure, leave a space of a few centimeters between each item to ensure complete cooking.

• When you cook the pasta, salt the boiling water to give it some flavor from within. The general rule is: 1-2 tablespoons per large pot of water, stir until dissolved, and once it's boiling, add the pasta. It sounds simple, but it will improve the flavor of your dish.

• Very finely ground pepper (dusty in appearance) is best used for dishes like sauces. It is quite strong, and a small amount lasts a long time. On the other hand, coarsely ground pepper is best used to enhance the flavor of dishes at the table or to flavor proteins. It gives a strong flavor to everything that is added to it.

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