We love the start of November for many reasons – foliage still lingers, fall produce is in full swing and the holidays are just around the corner (to name a few!). With Thanksgiving comes plenty of time spent prepping for the big meal, so this month, we want to help inspire your menu with a few vegan-friendly options even the pickiest of eaters will enjoy!
• 1 acorn squash
• 1 delicata squash
• ½ cup cranberries
• ¼ cup pepitas
• 3 tablespoons vegan butter (we used Earth Balance)
• 1 tablespoon dark brown sugar
• ½ tablespoon balsamic vinegar
• 3-4 large sage leaves, julienned
Preheat oven to 400 F. Slice squash in half, remove seeds and continue to slice into thick pieces. Transfer squash to a baking dish.
In a small saucepan, melt the butter. Mix in brown sugar and balsamic vinegar, allowing sugar to dissolve. Remove from the heat, let cool and then coat squash. Season with salt and pepper.
Cover the baking dish with tin foil and allow squash to roast for 30-35 minutes, until tender and starting to brown. Remove cover, add cranberries, pepitas and half of the sage, toss with butter in pan and place back into the oven, cooking for another 15-20 minutes until cranberries begin to burst.
Remove from oven, place all ingredients on a serving dish, drizzle with any leftover butter and add the last of the fresh sage.
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