Linda’s Butternut Squash and Cranberries

A great-tasing vegan alternative to a Thanksgiving or holiday staple – the sweet potato casserole.  Completely vegan and animal product free, this recipe for Butternut Squash and Cranberries is sure to please all your dinner guests.  And don’t worry…if you have veganophobes on the guest list, they’ll never know they’re eating a vegan dish – unless you tell them.  :)

Ingredient List:

  • Butternut Squash
  • Fresh cranberries
  • Date sugar or unrefined sugar
  • 2 rounded tablespoons butter substitute (Earth Balance brand is recommended)

Preparation Instructions:

  • Cut the stem off the squash, cut it in half lengthwise and scoop out all the seeds
  • Keep the rounded cavity end intact, but cut the remaining squash into half inch slices
  • Place squash into a microwave safe dish or casserole
  • Add cranberries (a double handful for each squash)
  • Add 2 Tablespoons of sugar
  • Cover dish with plastic wrap, leaving one corner vented
  • Microwave on high until squash is tender
  • Cool squash enough to hold, remove the skin and return to the dish
  • Add butter substitute (to taste) and mash squash (do not mash cranberries)
  • Reheat and serve

And don’t worry…if you have veganophobes on the guest list, they’ll never know they’re eating a vegan dish – unless you tell them.  :)  Be sure to come back and tell us how you like it!