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Eggplant and Butternut Squash Marsala

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  • Author: Meatless Makeovers
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 Servings 1x
  • Category: Entree
  • Method: Roast, Sauté
  • Cuisine: Italian
  • Diet: Vegan

Description

A savory meat-free meal full of flavor. This vegan twist on the classic chicken marsala is made with mushrooms, eggplant, butternut squash. A delicious and satisfying vegan entree that everyone will love!

Ingredients

Scale
  • 2 Tbsp Olive Oil (Divided)
  • 2 Tbsp Flour (Gluten-free, if needed)
  • 1 Tbsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1 cup Vegetable Stock
  • 1 cup Marsala Wine
  • 2 1/2 Tbsp Vegan Butter
  • 2 Garlic Cloves (Minced)
  • 1 Small Onion (Diced)
  • 2 Pints of Baby Bella Mushroom (or mushroom of your choice)
  • 1 Butternut Squash (Peeled, seeds and pulp removed, and sliced into ½ inch thick circles)
  • 1 Eggplant (Sliced into 1 inch circles)
  • 1 Bunch Fresh Thyme (Stems removed, reserve some for optional garnish)

Instructions

  1. Preheat the oven to 400F. Wash and prepare all produce as directed above.
  2. Coat two baking sheets with a thin layer of olive oil. Place the eggplant and squash circles in a single layer on the pans. Brush the tops of the vegetables with olive oil and bake until golden brown on both sides, approximately 15-20 minutes, flipping halfway through.
  3. While the eggplant and squash roast, prepare the sauce.
  4. Pour the oil into a high sided frying pan and place over medium high flame. Sauté the minced garlic and onion for about 2 minutes.
  5. Next, add the sliced mushrooms and fresh thyme leaves and cook stirring frequently until mushrooms start to brown about 5-7 minutes.
  6. Once the mushrooms have browned, add the flour and other dry spices. Briefly stir to lightly coat the mushrooms as evenly as possible. Then, add the broth and wine to the pan. Stir occasionally until the liquid begins to thicken (about 3 minutes). Add the vegan butter to the pan, and stir to incorporate while the butter melts.
  7. Serve immediately over the roasted eggplant and butternut squash. In addition to serving this sauce over the roasted vegetables, we also suggest serving it the a side of rice, gluten-free pasta or over polenta for a heartier meal. Enjoy!
  8. Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.

Equipment

Notes

  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Vegan Marsala Recipe, Eggplant and Butternut Squash Marsala

Find it online: https://www.meatlessmakeovers.com/eggplant-and-butternut-squash-marsala/