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Stuffed Butternut Squash

The holiday season is just around the corner.  It can be pretty tricky to find just the right dishes to please everyone at the table.  Whether you or someone at your holiday table is a vegetarian, you (or they) shouldn’t have to just settle for a plate full of side dishes.  This is a satisfying vegetarian entrée that is beautiful and delicious.

Not only is this dish delicious, but it is also very nutritious.  Butternut squash contains nearly 500% of the RDI for Vitamin A, is low in calories and high in fiber.  Wild rice is a low-calorie, nutrient dense food.  It is high in nutrients including manganese, magnesium, and protein.  Nuts are rich in protein, healthy fats, calcium and zinc.

This recipe will makes 4 entrée servings or if you wish to serve this as a side, it will make 8 servings.

 

 

 

Stuffed Butternut Squash

2 Butternut squash

1 Tablespoon Extra Virgin Olive Oil

2 Cups Cooked Wild Rice

2 Tablespoons Butter (or vegan substitute)

1/2 Cup Chopped Onion

1/2 Cup Chopped Celery

2 Cloves Garlic, minced

1/3 Cup Chopped Cremini Mushrooms

1 Tablespoon Chopped Fresh Sage

1/2 Teaspoon Fresh Thyme

2 Teaspoons Chopped Parsley

1 Teaspoon Sea Salt

1 Teaspoon Ground Black Pepper

1/2 Teaspoon All-Purpose Seasoning

1/4 Cup Sunflower Seeds

1/2 Cup Chopped Pecans

1/2 Cup Dried Cranberries

3/4 Cup Shredded Cheddar Cheese (or vegan cheese)

 

Preheat the oven to 350 degrees.  Cut the squash lengthwise and cut off the stem.  Remove the seeds.  Place squash face down on a well-oiled baking sheet.  Bake for 45 minute to 1 hour, until soft.  Remove from oven and cool.  Scoop out a little of the flesh, forming a channel in the neck of the squash.

While the squash is baking, prepare the stuffing.  Melt the butter in a large skillet, over medium heat.  Add onions, celery, garlic, and mushrooms.  Sauté until tender, about 3 to 4 minutes.   Add the sage, thyme, parsley, and sauté for one more minute.  Remove from heat and add the remaining ingredients.

Add one fourth of the stuffing mixture to each squash half.  Bake for 15 minutes, until just starting to brown.  Remove from baking sheet and serve.

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