With the number of vegetarians rising, planning a substantial veggie side dish like our Stuffed Winter Squash is always a good “host” idea. It’s also a good idea for your and the planet’s health! Holding back a bit on meat consumption can give our bodies a digestive break, and relying more on plant-based foods can help ease the environmental stress on the planet.
Philosophy aside, this squash is DELICIOUS! Drizzle it with the roasted ginger and turmeric vinaigrette — and/or a bit of pomegranate molasses. Plus, don’t forget to sip a glass of Grüner Veltliner. Wunderbar!
Looking for Other Meatless Dishes?
Round out your Meatless Monday meal with other gorgeous side, main, and dessert dishes from TABLE Magazine. Check out recipes for Roasted Sheet Pan Veggies with a Spicy Glaze, Beans and Greens, Peach Bellini Tart, and Crispy Cauliflower Tacos. Each dish is thoughtfully created by our team and interestingly flavored!
Stuffed Winter Squash Recipe
Stuffed Winter Squash Ingredients
- 1 large winter squash, cut in half, seeds removed
- 1 red bell pepper, cored and diced
- 2 stalks of celery, diced
- 1 large vidalia onion, peeled and diced
- 3 cups brioche or challah, cut into large cubes (let it sit in the air overnight for optimal results)
- 1/2 cup dried cranberries
- 2 tomatillos, minced fine
- 1 tsp sweet chile powder
- 1/2 tsp ground turmeric
- Salt and pepper to taste
- Olive oil
- 1/2 cup melted butter
- 1 cup golden berries, cut in half, for garnish
Squash Recipe Instructions
- Preheat the oven to 350. Rub olive oil into the flesh of one-half of the squash—dust with salt and pepper.
- Peel the other half of the squash. Cube the flesh. Add the cubed squash and all ingredients except golden berries in a large bowl. Toss until well combined. Add extra melted butter if you think you should!
- Stuff the squash with the mixture. Place in a roasting pan. Bake until squash is tender. Serve hot, drizzled with ginger turmeric dressing.
Ginger Turmeric Vinaigrette Recipe
Ginger Turmeric Vinaigrette Ingredients
- 1 cup peeled ginger, use a spoon to scrape the skin off
- 1/2 cup fresh turmeric, found in speciality grocery stores
- 1 cup avocado seed oil
- 2 large cloves of fresh garlic
- 1/4 cup champagne vinegar
- 1/4 cup sherry vinegar
If the two vinegars above are unavailable, use apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tbsp sesame oil
- Juice of 1 lemon and zest
- Salt to taste
Vinaigrette Instructions
- Roast ginger in oil over the stove; heat oil over high heat for 2 minutes to jumpstart, then reduce to a low simmer and roast ginger until lightly brown. Let cool before using. Strain oil from ginger.
- Combine ginger, garlic, vinegar, mustard, lemon juice, zest, and sesame oil in a blender. Blend until smooth, drizzle some oil to help break down. Add oil slowly until emulsified and season with salt to taste.
Styling and Recipe by Rafael Vencio / Photography by Dave Bryce
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