Sunshine Stuffing in Kabocha Squash

Shelly's Kabocha Squash with Sunshine Burger Stuffing

Our friend, Shelly The Flower Lady, gave us a beautiful Kabocha squash.  Seemed like it would look right at home in a Thanksgiving spread.  We decided to give it a trial, just to be sure.  It looked good and tasted even better!

What you need to for four generous servings:

1 Kabocha squash

2 carrots, diced

2 celery sticks, diced

1/2 red onion, chopped

2 Sunshine Breakfast patties, thawed and crumbled

1 TBS olive oil

sea salt

How to make it:

Preheat oven to 450 degrees

Cut top off squash and remove seeds, rub oil and a pinch of salt inside squash; roast for 30 minutes

Saute onions, carrots and celery until the onions are translucent

Add crumbled Sunshine Burgers to sauteed veg and continue to stir over low heat until the burger starts to get crispy; add salt to taste

Remove squash from oven and reduce temperature to 300

Stuff squash with sauteed veg and Sunshine Burger and return to oven for 30 minutes.

We held it in the oven at 200 degrees to keep it warm and then cut into quarters.  The squash was sweet and the Sunshine stuffing savory.  Great gluten free vegan combo for Thanksgiving. Stay tuned for Jamie’s take on Sunshine Burger stuffing (hint: it’s really good and a lot less work).

This entry was posted in Dinner Recipes, Gluten-free Recipes, Recipes, Sunshine Burger recipes, Vegan Recipes and tagged , , . Bookmark the permalink.

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