Butternut squash stuffed with cranberry orange relish is a delicious vegan recipe for Thanksgiving or any other meal when butternut squash and cranberries are in season. This recipe takes about 15 minutes to prepare and about 30 minutes to cook one large butternut squash in a microwave oven set on high heat. If you are cooking more than one large squash, it is best to bake them in a conventional oven at 350 degrees F. until they soften.
Butternut Squash Stuffed with Cranberry Orange Relish Cooking Utensils:
Butternut Squash Stuffed with Cranberry Orange Relish Preparation:
One large butternut squash will serve 2 adults as a main meal. If you wish to serve the butternut squash as a side dish, use smaller size squash, so that each person would be served a half with cranberry orange relish.
Wash the butternut squash and cut it in half lengthwise. Scoop out the seed, and set the squash aside in a covered glass baking dish. (Squash seed may be saved for toasting. See: Squash Seeds, Toasted)
Fill the seed cavity about half full with apple juice and sprinkle some cinnamon on the surface of the butternut squash halves. Cover the baking dish and bake in a microwave oven on “high” or in a conventional oven at 350 degrees F. until the squash is tender. If the squash is too large for your covered baking dish, use a larger glass baking pan and cover with plastic wrap if baking in a microwave oven or with aluminum foil if baking in a conventional oven.
When the butternut squash are cooked, remove from the oven, and fill the seed cavity with the cranberry orange relish just prior to serving. We enjoy the contrast between the hot squash and the cool cranberry orange relish.
Serve and enjoy!
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