Veggie Holiday Turkey Dinner or “Over Stuffed Squash”

Ingredients

• 1 large winter squash (Butternut, Buttercup, or Acorn)
• 1 small eggplant
• 1 small zucchini
• 1 red bell pepper

Savory Walnut Herb Stuffing:

• All scooped flesh from the hollowed squash, eggplant, and zucchini
• 4 tablespoons extra-virgin olive oil or avocado oil
• 1 ½ cups ground raw walnuts (ground in a clean coffee/nut grinder)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• ½ teaspoon dried sage (for classic holiday aroma)
• ½ to 1 teaspoon red pepper flakes (optional)
• 1 tablespoon pure maple syrup
• 1 to 2 tablespoons Bragg's Liquid Aminos (or tamari) to taste

Tools Needed: Melon baller, baking sheet, natural hemp cooking twine.

Directions

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise. Scoop out seeds and discard. Using a melon baller, scoop out the inner squash flesh into a bowl, leaving a sturdy ½-inch border along the shell. Do the same with the eggplant and zucchini.
3. Make Stuffing: In a skillet, heat oil over medium heat. Add the herbs and spices for 30 seconds until fragrant, then add the chopped vegetable flesh scrapings. Simmer 3 minutes, then stir in ground walnuts, maple syrup, and Bragg's aminos. Cover and simmer 10 minutes.
4. Assemble: Pack savory stuffing into the hollowed squash halves. Layer in slices of zucchini, eggplant, and red pepper strips, packing stuffing firmly around them.
5. Press the two squash halves back together. Have a family member or friend help you hold the halves tightly while tying securely with natural hemp cooking twine at 2-inch intervals.
6. Place stuffed squash on a baking sheet, cover loosely with foil, and roast for 60 minutes. Remove foil and roast uncovered for another 30 minutes until fork-tender (90 mins total).
7. Let cool for 10 minutes before carving into crosswise steaks to reveal the beautiful multi-layered presentation!