Stuffed Butternut Squash (Print Version)
# Ingredients:
01 -
1-2 medium butternut squash
02 -
2 tablespoons olive oil, plus extra for drizzling
03 -
1 brown onion, finely chopped
04 -
3 garlic cloves, minced
05 -
3-4 sprigs fresh thyme, leaves removed and chopped
06 -
80g cooked chestnuts, roughly chopped (about 1/2 cup)
07 -
120g cooked quinoa (about 1 cup)
08 -
400g cooked brown lentils, drained and rinsed
09 -
20g dried cherries or cranberries, roughly chopped (about 2 tablespoons)
10 -
Pinch of ground nutmeg
11 -
30g vegan butter (about 2 tablespoons)
12 -
50g baby spinach (2 handfuls)
13 -
Sea salt, to taste
14 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat the oven to 190°C. Lay each butternut squash on its side and carefully cut into 1½ inch thick slices. Using a small cookie cutter, cut a circle in the center of each round to create rings. Set aside the inner cut pieces and dice them into cubes, discarding any seeds.
02 -
Place the squash rings in a roasting pan, drizzle with olive oil, and season with sea salt. Roast in the preheated oven for 20 minutes.
03 -
Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic, onion, and thyme leaves. Cook for approximately 7 minutes until softened.
04 -
Add the chopped chestnuts, dried cherries, diced squash cubes, and vegan butter to the skillet. Cook until the butter has melted, then season with a pinch of nutmeg and stir well to combine.
05 -
Incorporate the cooked quinoa and drained lentils into the mixture. Continue cooking for another 5 minutes, then fold in the baby spinach until wilted. Season with salt and black pepper to taste, then remove from heat.
06 -
Remove the partially cooked squash rings from the oven. Carefully fill each ring with a generous amount of the prepared stuffing. Drizzle each stuffed ring with a small amount of olive oil, then return to the oven for an additional 20-30 minutes until the squash is completely tender.
07 -
Remove from the oven and serve hot with vegan gravy and your choice of side dishes.
# Notes:
01 -
You can substitute French shallots for the brown onion if preferred.
02 -
If you don't have a cookie cutter, use a spoon to scoop out the center of each squash slice.
03 -
Vacuum-sealed cooked chestnuts work well for this recipe.