Butternut Squash 'Tenderloin' Dinner

Including more vegetarian meals into our routines is something we have agreed on to ensure we stay healthy. It isn’t always easy and some days we really crave meat but we sure do feel good incorporating these full veggie meals into our diets. This recipe in particular was TO.DIE.FOR! We cooked and seasoned the butternut squash the same way your would with a pork tenderloin and we were not disappointed. This recipe is king if you are looking for an easy all vegetable meal.

Serving Size: 2

Ingredients

• 1 Medium-Large Butternut Squash

• 2 Cups Baby Carrots, chopped

• 3-5 Beets, cubed

• 2 Tbsp. Olive Oil

• 2 Tbsp. Vegan Margarine

• 1 Tsp. Salt

• 1 Tsp. Pepper

• 1/2 Tsp. Garlic Powder

• 1/2 Tsp. Onion Powder

• 1/2 Tsp. Sage

Directions

• Pre-heat oven to 400F degrees. Place the whole butternut squash on a baking pan and cook in the oven for 35-45 minutes. Remove from oven and light cool for approximately 30 minutes.

• Drizzle with oil then season with salt and pepper the chopped beets & carrots and place on a different backing sheet. Bake for 35-45 minutes or until just about soft.

• While the vegetables are baking, cut both ends off the squash and scoop out any seeds. Gently remove the peel around the butternut squash. If you are unable to peel, use a knife and try not to take off any squash at the same time.

• Combine salt, pepper, garlic powder, onion powder and sage in a small dish.

• Season all sides of the squash REALLY well with the combined spices ensuring great coverage.

• Heat a medium skillet up and melt the margarine. Once melted sear the squash. Ensure all sides are evenly seared and create a gold/dark crusted exterior of the squash.

• When the vegetables in the oven are almost done, remove from the oven, place the squash on the same pan and bake for 15 minutes. Remove from the oven, slice and serve.

• Serve with mushroom gravy or additional vegetables!