The Fall veggies are here and it's time to celebrate the Autumn season!!!
Roasting them brings out their flavor and they are yummy this way. I mixed together 2 of the Sunshine Breakfast patties and 2 cups of some cooked Lundberg Family Farms Country Rice Blend to stuff the squash. I started with a red kuri squash and cut the top off, and scooped the pulp and seeds out of the center. I cut a little slice off the bottom of the squash so it would sit flat when I placed it in a casserole dish.
Next fill the squash with the rice and veggie burger mixture and place the top back on the squash. Place some red potatoes around the squash and season with salt and pepper and BRAGG'S Herb Seasoning blend. Drizzle the veggies with some melted veggie butter or olive oil and cover with a lid or some foil. Next trim some brussel sprouts and place in a separate casserole dish and also drizzle lightly with your favorite oil and salt and pepper. Put the two casserole dishes in a preheated 375 degree oven for about 45 minutes. Take out the brussel sprouts and turn the oven up to 425 degrees and uncover the squash and potatoes and continue roasting till golden, about 15-20 more minutes. Place veggies on a nice platter and Ahhhhh!!!!!! Celebrate Autumn's beautiful harvest!!!!!!