In this plant-based recipe from the Plant Powered Mexican cookbook, pork is replaced with subtly sweet and earthy butternut squash that’s bathed in a ruby-red sauce spiked with chilies, herbs, vinegar, and cinnamon. After grilling (use a grill pan indoors during colder weather), the squash is tender, caramelized, and finished with a dollop of smoky, poblano-infused cashew crema.

Photo credit: Kate Ramos

This post was originally published on VegNews.com.