It's the time of year for open hearts and full tables! Whether you are plant-based yourself, have guests who are or just want to include delicious plant focused options in your holiday gathering this Stuffed Squash recipe from Cha's Organics is just the thing for welcoming family & friends to the table. The fragrant spices of this warming butternut squash filled with seasoned jackfruit and veggies is sure to make this a festive show stopper!
The effects of conflict and unsustainable slash and burn agricultural practices in Sri Lanka have reduced the elephant population and today there are over 75% less elephants living in Sri Lanka than there were only a century ago. With only a few thousand elephants left in the country, there has never been a better time to take action and ensure the protection of this majestic animal. That’s why Cha's Organics is proud to partner with the award-winning Sri Lanka Wildlife Conservation Society (SLWCS), donating 1% of all Cha's Organics coconut milk and cream sales to help protect Sri Lanka’s wild elephants. Cha's Organics thanks you for your support towards this project.
JUMP TO RECIPE
Holiday Stuffed Squash
Welcome everyone to the table!
Ingredients:
- 1 large butternut squash, cut in half lengthwise with seeds removed
- 3 Tbsp deodorized coconut oil, melted
- 2 Tbsp maple syrup
- ¼ tsp sea salt
- ¼ tsp black peppercorns, freshly ground
Jackfruit Stuffing
- 3 cups water
- 1 can Cha's Organics young jackfruit, drained and rinsed
- 2 Tbsp deodorized coconut oil
- 2 cloves
- 1 cinnamon quill
- 2 cardamom pods
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, finely chopped
- ½ tsp salt
- ¼ tsp black peppercorns, freshly ground
- ¼ tsp ground nutmeg
- Microgreens, chopped walnuts and pomegranate seeds for garnish
instructions:
- Preheat oven to 350° F.
- Combine 3 Tbsp deodorized coconut oil, maple syrup, salt and pepper then lightly brush the halved squash with the oil mixture.
- Place squash halves face down on a dish then bake 50 minutes or until tender.
Jackfruit Stuffing
- While squash is baking, bring water to a boil in a medium saucepan then add rinsed jackfruit, lower heat and simmer for 20 minutes.
- Strain jackfruit then pulse in a food processor until shredded.
- Heat remaining coconut oil in a large skillet or wok over medium heat then add cloves, cinnamon and cardamom and sauté 1 minute, stirring constantly. Add the onion, garlic and bell peppers then sauté 5 minutes or until onions are translucent.
- Add the shredded jackfruit, salt and ground spices then cook 10 minutes over low heat, stirring frequently.
To Serve
- Remove baked squash from the oven and fill both halves with jackfruit filling.
- Tie both halves together with cooking string then garnish with microgreens, chopped walnuts and pomegranate seeds.
Cha's Organics brings flavour to the table with healing foods sourced on fair terms, in partnership with regenerative organic growers, cultivating empowered and vibrant communities at home and abroad. Founded in 2006 by Chanaka and Marise, who know firsthand about the importance of diversity and staying true to one's roots, Cha's Organics offers an array of organic, plant-based and gluten free products sourced from climate-friendly forest gardens, orchards and farms that promote traditional farming methods, biodiversity, improved soil health and resilient crops to feed resilient communities.
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