Tis the season for winter squashes! Meet "kabocha squash" also known as Japanese pumpkin. Have ever tried it?
While most people are familiar with butternut squash, acorn squash, spaghetti squash, or orange pumpkin, one variety that is more unusual is kabocha squash—a sweet, flavorful squash that’s perfect winter cooking .
Wondering what I ate for a plant-based and gluten-free holiday entrée? This amazing tofu with mushroom gravy to start off a full plant-based holiday menu that even non-vegans loved.
A few people asked what I was planning to serve as my vegan Thanksgiving entrée this year. After thinking it over, I settled on tofu smothered in a rich flavorful onion-and-mushroom gravy. We ate it over warm rice, and the whole thing turned into one of those dishes that seems humble at first but somehow becomes the star of the plate—simple, satisfying, and surprisingly good. Paired with the butternut squash and fresh cranberry casserole, the dishes carried all the flavors of Thanksgiving.
I’ll admit, I took a shortcut with the mushroom gravy and grabbed a vegan, gluten-free mushroom gravy from Whole Foods. It turned out to be painfully bland, so I rescued it with freshly grated ginger, tamari, generous amounts of rice vinegar, and a little sugar. Honestly, I should’ve just made my own gravy with potato starch to begin with.
We spent the holiday with three other couples—none of them vegetarian—and yet not a single spoonful of the butternut squash casserole survived. Half the mushroom tofu disappeared too, even though there was plenty of turkey and other sides at the celebration at my friend's home.
People often ask what vegans actually eat for Thanksgiving, so I'm sharing a sample menu that I would serve if I were the host.
Everything is vegan and gluten-free.
My entree is a mushroom and onion gravy with cubes of tofu over rice.
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| Tofu mushrooms and onion over rice in a casserole |
Ingredients:
Directions:
In a large rimmed skillet, sauté onions and mushrooms in 1/4 cup of water or vegetable broth (or oil if your prefer) on a low flame until soft. Add tofu and continue to sauté adding a little more water or broth if needed to prevent burning. While sautéing, assemble sauce in a bowl. Add all ingredient and mix well. Pour over the sautéed vegetables and tofu and continue to cook on low for 5 minutes. Taste and add additional seasoning if desired.
Place cooked warm rice in a pyrex casserole and flatten - add the tofu mushroom mixture to the top, decorate with scallions and serve.
Entree:
Tofu smothered with mushroom and onion gravy, served over rice
Side:
Butternut Squash (or sweet potato), Apple, and Fresh Cranberry Bake
Vegetable:
Green Bean Medley — bright, crisp, and green
Salad:
Tasty Mediterranean salad with nuts or my grated carrot–cranberry salad — both are interesting company-worthy options
Dessert:
Vegan Pumpkin Pie — blender recipe, crustless
That’s what I’m sharing for this holiday season — a hearty plant-based menu with ingredients that truly feel like Thanksgiving that everyone can enjoy!
How was your Thanksgiving? What did you make that you really enjoyed?
My Notes:
1. Try quinoa in place of rice
2. Use butternut squash or sweet potato for the bake
I was visiting Angie at her truly inspirational recipe blog at Angie's Recipes and saw this quote: I had to repeat.. thanks Angie.
Americans have more food to eat than any other people and more diets to keep them from eating it. ~Anonymous
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Why not start a new Thanksgiving tradition by making your favorite traditional holiday recipes a little healthier.
We all would like to be thankful for better health- Right? Healthier holiday eating is a good way to get started. As Ghandi said, "Be The Change You Want to See"
Say hello to roasted butternut squash! It's an easy, no fuss, healthy fall side dish full with seasonal flavors (depending what you do or don't add to it.) Every piece is a bite of delicious natural sweetness.
Make Butternut Squash the Easy Way
The best part? A scant spray of olive oil and a hot oven are all it takes for this easy roasted butternut squash to shine. You really don’t need any seasoning to make it delicious, but a little pumpkin pie spice sprinkled on top takes it to the next level for me. Cut it up into chunks or wedges or roast it in halves face down and poke with a few fork holes in the skin.
Versatile- Can Be Added To Many Dishes
Once the butternut squash is roasted in the oven or even the air-fryer, you can incorporate the firm roasted squash into many dishes — toss it into salads, blend it into a creamy soup, serve it as a healthy side dish, or honestly, just eat it straight off the baking pan (I do!).
Anti-inflammatory and Valuable Nutrients
The great news is that butternut squash provides you with anti-inflammatory nutrients too and it's packed with valuable fiber, Beta carotene which the body converts to Vitamin A, Vitamin C and lesser amounts of other nutrients. If you’ve never roasted butternut squash before, you’ll be surprised by how simple it is and how sweet and flavorful it turns out.
I always like to keep a few butternut squash on hand during the fall and winter months. The nice thing is, they last a long time. A whole, uncut butternut squash will keep for one to three months in a cool, dry spot — no fridge needed. However, once you cut it open, just store the pieces in an airtight container in the refrigerator and use them within four or five days. You can even roast or steam extra squash and freeze it in portions for up to three months.
How to Tell if Butternut Squash Has Gone Bad
Before you cut into it, take a quick look at the outside of your butternut squash. If you notice soft spots, mold, or wrinkled skin, it’s a sign it’s past its prime. A good squash should feel firm and heavy for its size, with smooth, matte skin. Once it’s cut, check for slimy texture or an off smell — both mean it’s time to toss it. When in doubt, it’s always safer (and less smelly!) to let it go and grab a fresh one.
My Experiences With Stored Butternut Squash:
That being said, I have never had a butternut squash go bad even after keeping it for over two months on my pantry shelf. The worst that ever happened to me when storing a butternut squash was that the seeds sprouted inside and the butternut squash became too dry to want to cook it.
How to Roast Butternut Squash (The Easy Way)
If you’ve never roasted butternut squash before, you’ll be amazed at how simple it is. You only need a few ingredients, and the oven does most of the work. Here’s how to make perfectly roasted butternut squash that’s golden, sweet, and delicious every time.
Questions??
To Peel or not to Peel before cooking?
The well washed skin of a roasted butternut squash is actually edible once cooked - or it can easily be removed after roasting.
Peeling it requires the right tool. I find that this inexpensive small peeler works extremely well and quickly. I used to struggle in the past, but this peeler zips the skin right off.
Should I Cut Into Wedges or Simply Cut the Butternut Squash in half to Roast it?
Either way will work- I prefer to cut into thick wedges for the best crispiness and caramelization. But either way will work. Just adjust the cooking time. The larger the cooking pieces, the more time it will take to roast.
Ingredients:
1 medium butternut squash
olive oil spray
pumpkin pie spice
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Peel (or don't peel) and cut your butternut squash into wedges ( or smaller pieces if you prefer or you can even buy them pre-cut.
Lightly Spray the wedges or cubes.. Make sure each piece is lightly coated — this helps it caramelize beautifully.
Spread it out in a single layer on the baking sheet. Crowding the pan can make the squash steam instead of roast.
Roast for 25–35 minutes, flipping halfway through, until the edges are golden and the inside is soft and tender.
When done sprinkle with cinnamon or pumpkin pie spice (my favorite)
Roasted butternut squash is one of those dishes that proves simple really is best. It’s naturally sweet, full of flavor, and makes your kitchen smell amazing while it bakes. Plus, it’s completely plant-based, gluten-free, and packed with nutrients — the perfect easy fall recipe.
Ways to Use Roasted Butternut Squash
Once you’ve made a batch of roasted butternut squash, you’ll find so many ways to enjoy it. It’s one of those ingredients that works with almost anything. Here are a few simple ideas:
🥗 Add it to salads – Toss warm roasted squash into a fall salad with greens, cranberries, and toasted nuts.
🍚 Mix it into grain bowls – Combine it with quinoa or brown rice, , and drizzle with a tahini or miso dressing.
🍲 Blend it into soup – Roasted squash makes an amazing base for creamy soups.
🌮 Tuck it into tacos or wraps – Add roasted cubes to a tortilla with black beans and avocado for a quick meal.
🍝 Serve it as a side dish – It’s perfect next to roasted vegetables, plant-based protein, or even a holiday spread.
No matter how you serve it, roasted butternut squash adds warmth, color, and natural sweetness to any meal. It’s one of those easy recipes that fits right into cozy fall cooking — simple, healthy, and always delicious.
My Notes:
1. Although I usually don't use oil, I do use as little as possible in this recipe. I've tried coating the vegetables in aquafaba ( the thick liquid from the chickpea can) and it works, but not as well. so- I go very very light on the oil.
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| My husband took a picture with the Eagles display at the Philly airport |
