Hot Butternut Squash Dog

Hot Butternut Squash Dog


4 large slices of butternut squash, peeled and trimmed to hot dog bun length

4 alkaline hot dog buns (try your best to use spelt/eikorn flour or any Dr. Sebi approved alkaline-electric flour)


1 teaspoon spring water

1 tablespoon coconut aminos (also a great soy sauce alternative…you’re welcome)!  😊

1 tablespoon liquid smoke

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon date syrup or agave

1/4 teaspoon onion powder

1/8 teaspoon ground ginger

1/8 teaspoon dried thyme

Pinch of ground papaya seeds (tastes like black pepper)

1/8 teaspoon sea moss gel (optional, for added thickness)

Keep an eye out of water amount.  You may need to adjust consistency.  Pour in a bit at a time.  Cooking is a sport and must be practiced! 


Preheat your oven to 400°F (200°C).

In a small bowl, whisk together all the marinade ingredients until well combined. Adjust the water quantity to achieve a smooth and pourable consistency.

Place the peeled and trimmed butternut squash in a baking dish or a zip-top bag and pour the marinade over them. Make sure the butternut squash are evenly coated. Let them marinate for at least 30 minutes, or ideally, marinate them overnight for enhanced flavor.

After marinating, transfer the butternut squash to a baking sheet lined with parchment paper. Reserve the remaining marinade.

Bake the butternut squash in the preheated oven for 25-30 minutes or until they are tender, turning them halfway through and basting with the reserved marinade.

While the butternut squash are baking, you can toast the hot dog buns in the oven or on a skillet for a few minutes until they are warm and slightly crispy.

Once the butternut squash are done, place each one in a bun and top with your favorite hot dog toppings such as mustard, ketchup, onions, relish, or vegan cheese.  Keep it as alkaline-electric as possible to reduce mucus, inflammation, and keep your lymphatic system/immune system in tip-top shape!

Serve your Tabitha Brown-inspired butternut squash hot dogs with a side of burro banana fries, a fresh salad, or any other favorite alkaline-electric sides.

Enjoy this plant-based twist on a classic comfort food, Tabitha Brown style!

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