Try this Easy Vegan Recipe. We are always looking for ways to eat healthily without feeling deprived. This easy Vegan recipe is both healthy and satisfying. It’s always good to give our colon a break by eating food that is easy to digest. Wine is always a great enhancer for any meal and also has great health benefits.
We tried this Roasted Vegan Butternut Squash recipe with white wine (Sauvignon Blanc). This is one of the best Sauvignon Blancs out of Napa Valley and it pears very well with this meal. So many great wines come from Napa Valley and Sonoma Valley and come at a great price when you become a member of this popular Wine of the Month Club. If you enjoy wine, this is a great opportunity to get the most sought-after Wines in this Wine of the Month Club.
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Roasted Vegan Butternut Squash Recipe
Ingredients
- 2 medium butternut squash
- 4 Tbsp. olive oil
- 2 tsp. olive oil
- Kosher salt
- Pepper
- 1/2 cup sliced almonds (substitute pine nuts or walnuts)
- 1/2 tsp. ground cinnamon
- 2 pinches of cayenne pepper (optional)
- 8 cups blanched baby spinach (substitute Brussels sprouts – roast with the squash)
Directions
- Heat the oven to 425 degrees F.
- On a large baking dish, toss the butternut squash with 4 Tablespoons oil and 1 teaspoon each salt and pepper.
- Then Roast for 20 minutes.
- Meanwhile, in a separate bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne.
- Sprinkle the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, (about 5 minutes)
- Then scatter the spinach over the squash and almonds. Let sit for 1 minute, then gently fold together.
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