Roasted Squash Stuffed with Cauliflower

Ingredients:

• * 1 kabocha squash
• * 1 head cauliflower
• * 1/2 cup plain, unsweetened cashew milk
• * *optional 1 tbsp vegan butter
• * pinch sea salt
• * dash of black pepper

Instructions:

1. Preheat oven to 450 degrees.
2. Cut squash in half and remove seeds.
3. Place right side up in a casserole pan roast for 40 minutes until softened. Brush with olive oil if desired.
4. While roasting, chop and steam cauliflower.
5. Once soft, place in a large bowl with non-dairy milk, vegan butter, salt and pepper.
6. Mash by hand or use an electric mixer until you reach the desired consistency.
7. Once the squash is roasted, remove from oven and stuff with cauliflower mixture.
8. Pop back in the oven for 5 minutes to crisp up the top.
9. For a little garnish, top with a sprinkle of your favorite herb or leafy green.
10. **For time saving, you can always roast the squash upside down in your pan, covering the bottom of the pan with some water. This is a steam/roast method that cuts the time in half, but leaves it less “roasted” in texture and flavor.

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