Roasted Butternut Squash (Three Ways)

Ingredients

Roasted Butternut with Persian Lentils

• 1 small butternut squash
• 2 tablespoons olive oil
• ¼ cup onion, diced
• 2 cloves garlic, rough chopped
• ¼ cup golden raisins
• 1 ½ cups cooked lentils
• ½ teaspoon salt
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• ¼ teaspoon pepper
• ¼ cup water
• ¼– ½ cup chopped cilantro or parsley
• ⅛ cup plain yogurt
• ¼ cup pomegranate seeds

Roasted Butternut with Miso Mushrooms

• 1 small butternut squash
• 8 ounces tofu
• 2 tablespoons Braggs liquid aminos or soy sauce
• 1 tablespoon sesame oil
• ¼ cup onion, diced
• 1 teaspoon minced ginger
• 6 ounces sliced mushrooms
• 2 teaspoons miso
• 3–4 tablespoons hot tap water
• 1 scallion sliced
• to taste optional toasted sesame seeds

Thanksgiving Stuffing Version

• 1 small butternut squash
• 2 tablespoons olive oil or butter
• ¼ cup onion, diced
• ½ an apple, diced
• 2 cloves garlic, rough chopped
• 8 ounces ground turkey
• ½ teaspoon kosher salt
• ½ teaspoon fennel seeds
• ¼ cup pecans
• 2 tablespoons dried cranberries
• 8–10 leaves sage, finely sliced
• 1 tablespoon maple syrup

Instructions

Nutrition Facts (estimated)