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
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).