Vegan Baked Butternut Squash

Surprisingly simple and tasty! Baking brings out the depth of flavor in the squash.

  • butternut squash, halved lengthwise and seeded
  • 2 tablespoons vegan butter 
  • 1 teaspoon salt
  •   2 fresh sprigs thyme

Preheat oven to 350°F (175°C). Oil or use cooking spray on baking pan.  Cut butternut squash in half and clean out the seeds and membrane. Place squash cut side up, in pan. Spread 1 tablespoon of vegan butter over each squash half. Sprinkle with salt and top with thyme sprigs. Bake 30-45 minutes or until tender.  Remove from oven and let cool slightly. Slice squash into individual servings or scoop out flesh into bowl. Discard skin and thyme sprigs. Serve.

Hint:

  Try to cook your recipes with the least amount of oil or vegan butter that is possible.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

Tags

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.