Stuffed Butternut Squash is a wonderful meal during the colder moths. It is flavorful, highly nutritious with nice presentation that can be a lovely addition to your Holiday table.
Vegan – Gluten Free – Refined Sugar Free
▶️ 3Speak
Happy Monday Dear Fiends,
Today I have for you flavorful and nutritious recipe a perfect this season, especially if you like butternut squash. It s also quite cost effective, yet the presentation gives it little bit more festive appearance. Therefore you may like to include it on your Holiday table whether for Thanksgiving, if you live in U.S. or Christmas. It is also easy to make and you can adjust the flavor to your preference.
Happy Thanksgiving to all my Friends in U.S. 🍂🧡🍁
STUFFED BUTTERNUT SQUASH RECIPE
Stuffed Butternut Squash is a wonderful meal during the colder moths. It is flavorful, highly nutritious with nice presentation that can be a lovely addition to your Holiday table.
Vegan - Gluten Free - Refined Sugar Free
Prep Time20 mins
Active Time20 mins
Bake Time40 mins
Total Time1 hr 20 mins
Course: dinner, lunch, Main Course
Cuisine: American, Vegan
Yield: 4
Author: Lena Novak - Lena’s Vegan Living
Equipment
• small and medium size baking pan, brush, sharp knife.
Materials
• 1 butternut squash
• ½ cup buckwheat toasted (also called kasha)
• 1 cup of water
• 1 tbsp of vegan butter
• 3 small carrots
• 2 parsnips
• 1 beetroot
• 1 small red onion or large shallot
• 4 garlic cloves
• 3 tbsp grape seed oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Himalayan pink salt to taste
• Ground black pepper to taste
• Dry oregano to taste
• Pomegranate to garnish optional
• Fresh oregano to garnish optional
Instructions
- Preheat oven to 400F, 200C.
- Wash and dry your butternut squash well.
- By using sharp knife, cut stem of the squash. Then turn that side up and cut the squash in half lengthwise.
- By using a spoon, remove the seeds and place into a baking pan.
- Brush with oil, add salt and turn the cut side down.
- Bake 40minutes.
- Dice all the veggies and place them into a small baking pan.
- Add 2 tbsp of oil with all the spices and mix well.
- Bake 30 minutes. You may mix them again in the middle of baking.
- STUFFING
- Add ½ cup buckwheat into 1 cup of boiling water. Salt and 1 tbsp of vegan butter.
- Reduce the heat and let it simmer for 5 to 7minutes. Drain the leftover water and let the buckwheat cool down little bit.
- Remove veggies and squash from the oven.
- Add the buckwheat to the pan with veggies and mix well.
- With a sharp pointy knife, make crosswise and lengthwise incisions on the surface of each half of the squash.
- With a spoon, scoop out the flesh; it will come out in a shape of cubes.
- Transfer it to the pan with veggies, add salt with garlic powder and mix well.
- Fill the empty squash shells and top with pomegranate seeds and fresh oregano.
- Serve with mushroom gravy.
MUSHROOM GRAVY
½ cup dried mushrooms rinsed soaked for overnight in 1 1/2 cup of water
1 shallot onion minced
2 cloves of garlic minced
1 tbsp low sodium Tamari
t tsp organic yellow mustard or mustard of your choice
½ tsp dry thyme
Black pepper to taste
1 tbsp Nutritional yeast
1 tbsp Arrow root
Himalayan pink salt to taste
1 tbsp Grape seed oil or oil of your choice
Instructions
Sauté onion with garlic on hot oil until translucent.
Transfer to a blender; add the rest of the ingredients including water from mushrooms and blend until smooth. (except arrow root and nutritional yeast)
Transfer the mixture into a small pot, add arrow root and bring it to a boil while stirring continuously. If it gets too thick, you may add little bit more water, but be careful.
Take it off the heat, add the nutritional yeast and stir well again.
Thank you for visiting and have a wonderful week 🍁🌞🍂