Roasted butternut squash, stuffed with veggies and quinoa, along side a vegan caesar salad.

Tonight, I made dinner for dad and I! It's been a little while since we've had dinner together, so I wanted to fix up something tasty! We had a butternut squash left over from Christmas dinner, so I know I wanted to use that. Here is dad, posing with the grub!

For easy roasted butternut squash, mix up this savory/sweet marinade!

2 Tbsp maple syrup or dark agave
2 Tbsp balsamic vinegar
1 tsp olive oil
1 tsp, each, fresh chopped oregano and thyme
1/4 tsp salt

Whisk all ingredients together in a small bowl, adding olive oil last.

Preheat oven to 375 degrees. Slice squash in half and scoop out seeds. In a baking dish large enough to accomodate both halves, pour 1/4 cup water. Add squash, flesh side up. Brush on marinade and cover with foil. Bake for 45 minutes to an hour, or until all flesh is tender.

While squash is cooking, prepare filling.

Other ingredients:
quinoa (red or white)
veggie boullion cube
red onion
1 large carrot
olive oil
vinegar
chopped walnuts or pine nuts

In a small saucepan, add 2 cups water, 1 cup quinoa, and a veggie boullion cube. Bring to a boil, and then turn down to simmer and cover. Quinoa is done with liquid is evaporated.

While quinoa is cooking, dice two cloves of garlic and chop 1/4 red onion and 1 large carrot. Heat 2 tsp olive oil to a saute pan over medium/high heat. Add veggies. Saute until soft (about 5 minutes). Season with salt and pepper and a dash of rice wine or red wine vinegar. Cover and keep on low.

When squash is done, sprinkle with pepper and place on plate. Combine the cooked quinoa, veggies and leftover marinade from the squash baking dish. Add 1/4 cup nuts to the mixture. Mix together and fill each half of squash with the mixture!

 Easy vegan ceasar dressing...

Ingredients:
2 Tbsp Vegannaise
1 Tbsp dijon mustard
1 clove garlic, roughly chopped
juice of 1 lemon
1 tsp fresh or dried italian herbs
1 Tbsp olive oil
Dash of salt and pepper 
1 tsp ground flax seed (optional)

Add all ingredients to a food processor, except oil. Blend together. When ready to use, blend in olive oil. Chop fresh Romaine lettuce and coat with dressing. Add an avocado for extra creaminess!