To prepare for Vegan Thanksgiving, we experimented with a spin on the traditional idea of Stuffing.
We started off with a carnival squash and roasted it at four hundred degrees with some salt, pepper, and olive oil until it was soft. For the stuffing we brought “no chicken broth” and olive oil to a boil and then added in the breadcrumbs. After giving it a good stir to make sure everything was nice and moist, we turned off the heat and added in apples, cranberries, celery, red onion, and garlic. We then spooned out some of the carnival squash meat and gave it a quick chop and threw it into the rest of the stuffing.
We added the stuffing back to the squash and topped it off with a bit more olive oil to help it brown and threw it back in the oven for some more cooking. We put the rest of the stuffing in a glass dish, drizzling olive oil on top and then throwing in the oven alongside the squash.
For the brussels sprouts, we put them on a baking sheet in a thin pool of no-chicken-broth and drizzled olive oil on top and seasoned them with salt and pepper.
It was amazingly delicious! Some changes we would make would be to use a different kind of squash, for this squash was too fibrous and stringy. Acorn squash has been suggested to us as a tasty alternative. We also thought that walnuts would be a delicious addition to the stuffing.