Happy Canadian Thanksgiving!
We’ve very rarely gotten to celebrate Canadian Thanksgiving with our families as they actually all live in Canada, but any excuse to make and eat delicious food—count us in!
The best part of Thanksgiving (Canadian or American) is the opportunity to enjoy the company of those you love most, sharing food, memories and more. Plus all the Autumn activities that come with the season, like apple picking!
It’s by far one of my favorite Fall family outings. Driving a wheelbarrow down the rows of apple trees with ripe fruit ready for the pickin’…the smell of freshly cut grass…the colors of the pumpkins and guards ready to be taken home to scape a porch.
On our most recent haul we arrived home with 30 lbs. of Jonagold and Fuji apples. So prepare for a bunch of apple recipes soon as we make our way through our giant harvest basket.
Since we went apple picking in the morning we were apple to incorporate a few into our Thanksgiving menu and we were so glad we did! The aromatic
The almost honeyed flavor of the Jonagolds combined with the a creamy, almost caramel-y goat Gouda was excellent and that’s just the stuffing. Once merged with the nuttiness of the roasted butternut squash pulp, it just took it over the top! I would 100% make again, and will probably sooner than later since our garden yielded a dozen butternut squashes.
GLUTEN-FREE APPLE-STUFFED BUTTERNUT SQUASH (VEGAN OPTIONAL)
Ingredients
- 2 small-to-medium butternut squashes
- 2 medium cooking apples, chopped
- 1/2 cup onion, chopped
- 3 tbsp vegan butter substitute
- 2 cups of Tofutti Better Than Ricotta Cheese
- Cinnamon and ground sage, seasoned to taste
- 3/4 cup of grated goat cheddar cheese or vegan cheese substitute
- Juice from a lemon
- Salt and pepper, to taste
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Split two small-to-medium butternut squashes lengthwise down the middle.
- Removed the seeds and bake facedown on an oiled baking sheets for 30 minutes or until tender enough to eat.
- In the meantime, prepare filling.
- In a medium saucepan over medium heat, melt butter then sauté apples and onions until the onions became translucent.
- Add remaining ingredients in medium bowl. Transfer apple/onion mixture to bowl and stir until well combined.
- When squash is ready, flip each rightside up and stuff with filling.
- Cover and bake 15-20 minutes or until heated through.
Note: The squash skin can be eaten or the pulp pulled off before eating.
