With the number of vegetarians on the rise, it’s always a good “hostly” idea to plan a substantial veggie side dish. It’s also a good idea for your health and the health of the planet! Holding back a bit on meat consumption can give our bodies a digestive break, and relying more on plant-based foods can help ease the environmental stress on the planet.

Philosophy aside, this squash is DELICIOUS! Drizzle it with the roasted ginger and turmeric vinaigrette — or a bit of pomegranate molasses. Sip a glass of Grüner Veltliner. Wunderbar!

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine contributor Rafael Vencio, a Pittsburgh-based chef and food stylist. Check out recipes for Red Slaw, Rice and Beans, Seared Peaches in Gochujang Sauce, and Roasted Cauliflower. Each dish is thoughtfully and interestingly flavored!

Stuffed Winter Squash

Ingredients

1 Large winter squash, cut in half, seeds removed

1 Red bell pepper, cored and diced

1 Large Vidalia onion, peeled and diced

2 Stalks of celery, diced

3 cups Brioche or challah, cut into large cubes (let it sit in the air overnight for

optimal results

1/2 cup Dried cranberries

2 Tomatillos, minced fine

1 t Sweet chile powder

1/2 t Ground turmeric

Salt and pepper to taste

Olive oil

1/2 c Melted butter

1 c Golden berries, cut in half, for garnish

Instructions

Preheat the oven to 350. Rub olive oil into the flesh of one half of the squash. Dust with salt and pepper.

Peel the other half of the squash. Cube the flesh. In a large bowl, add the cubed squash and all ingredients except golden berries. Toss until well combined. Add extra melted butter if you think you should!

Stuff the squash with the mixture. Place in a roasting pan. Bake until squash is tender. Serve hot, drizzled with ginger turmeric dressing.

Ginger Turmeric Vinaigrette 

Ingredients

1 cup peeled ginger, use a spoon to scrape the skin off

½ cup fresh turmeric, found in specialty grocery stores

1 cup avocado seed oil

2 large cloves fresh garlic

¼  cup champagne vinegar

¼ cup sherry vinegar

If these are unavailable, use apple cider vinegar 

2 tbsp Dijon mustard

2 tbsp sesame oil

Juice of 1 lemon and zest

Salt to taste

Instructions

 

1.     Roast ginger in oil over the stove; heat oil over high heat for 2 minutes to jumpstart, then reduce to low simmer and roast ginger until lightly brown. Let cool before using. Strain oil from ginger.

2.     In a blender, combine ginger, garlic, vinegar, mustard, lemon juice and zest, sesame oil. Blend until smooth, drizzle some oil to help break down. Add oil slowly until emulsified and season with salt to taste.