When you’re cooking thanksgiving dinner… we all know how hard it is to accommodate vegetarians, much less vegans. HOWEVER… my sister being vegan, my mom and I have been coming up with recipes so my sister can be full and happy come Tofurky Day.

My girlfriends mom handed me some Butternut squash from their garden, so I decided to make a dish for my sis. It’s super easy and delecious:

Holiday Sauteed Butternut Squash and Pear:

So first you want to get all of the innards out of the butternut including the seeds. I used the bowl of the squash for serving (and keeping the dish warm) by coating it in Olive Oil and popping it in the oven while I prepped & cooked.

So here’s what ya need:

1 whole butternut squash. thinly cut.

1 pear thinly cut

1 onion, chopped

1 clove garlic, minced

Extra Virgin Olive Oil

1 tsp cumin

1tsp chili powder

1tsp cinnamon

1tsp nutmeg

1tbs salt

1tsp pepper.

sweat the onions & garlic in pan with olive oil till translucent [onions]. Put in butternut squash, pear, & all spices… and just cook till squash is soft. Take hand blender and blend till all the big pieces are gone. serve in the roasted Squash bowl! It will be way too much to fit into the bowl, so let it overflow :) garnish with whatever you want. Thyme, bay leaves… for color and aroma.

It’s really yummy, and was a hit at my family’s early thanksgiving dinner tonight. So enjoy while the Butternuts are still in season!!!

-alexa

ps. you’re going to be seeing A LOT of blogs about food as I am in Culinary School at the moment… and I can’t stop cooking. :)

pps. I’m not kidding about the roasted squash bowl keeping the dish warm. It really does, it’s crazy!