This is a great gluten-free vegan combo for Thanksgiving but you can enjoy it any time of the year!

Ingredients:

[ul style=”1″]
[li]1 Kabocha squash[/li]
[li]2 carrots, diced[/li]
[li]2 celery sticks, diced[/li]
[li]1/2 red onion, chopped[/li]
[li]2 Hemp & Sage Breakfast Sunshine Burgerpatties, thawed and crumbled[/li]
[li]1 tablespoon olive oil[/li]
[li]sea salt[/li]
[/ul]

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[ol style=”1″]

Directions:

[li] Preheat oven to 450 degrees.[/li]
[li]Cut top off squash and remove seeds. Rub olive oil and a pinch of salt inside squash. Roast for 30 minutes[/li]
[li]Over medium heat, sauté onions, carrots and celery until the onions are translucent.[/li]
[li]Add crumbled Sunshine Burgers to the sautéed vegetables and continue to stir over low heat until the burger starts to get crispy; add salt to taste.[/li]
[li]Remove squash from oven and reduce temperature to 300 degrees.[/li]
[li]Stuff squash with sautéed vegetables/ Sunshine Burger mix and return to the oven for 30 minutes.[/li]
[li]Keep the oven at 200 degrees to keep it warm. When ready to serve, cut the stuffed squash into quarters. The squash should be sweet and the Sunshine stuffing savory. [/li]
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