This vegan butternut squash recipe makes a decadent side dish for your everyday or holiday meals. It also works well in place of sweet potatoes since it has the same texture and a similar flavor.
The best time to buy butternut squash in-season is in the October to December timeframe. It should have a nice uniform beige color without any green spots. It should also feel heavy for its size, which indicates it has a high moisture content. Give it a good knock and if it gives off a solid thud, you’ve got yourself a good butternut squash.
The cayenne pepper gives the squash a little kick and the maple syrup makes it sweet, so this vegan butternut squash recipe is both a little naughty and a little nice. It would pair well with our Vegan Wellington or a Gardein Holiday Roast.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.