If you’re looking for a great holiday centerpiece for your vegan feast, this recipe is for you. Delicious sweet squash paired with savory mushrooms, not to mention a lovely presentation, it will rival any turkey!
On the Ingredients
- Winter squash come in many different varieties, but they all originate in the Americas. They are 90% water but are also nutrient dense and high in fiber. Some possible health benefits include improving gut health and blood pressure. (Read more on the health benefits.)
Vegan Stuffed Butternut Squash
Servings
6-8
servingsPrep time
15
minutesCooking time
1
hour20
minutesTotal time
1
hour35
minutesIf you’re looking for a great holiday centerpiece for your vegan feast, this recipe is for you. Delicious sweet squash paired with savory mushrooms, not to mention a lovely presentation, it will rival any turkey!
Ingredients
1 large butternut squash
1 stalk of celery (diced)
2 cloves of garlic (minced)
2 shallots (diced)
3 cups crimini mushrooms (diced)
1/2 cup shiitake mushrooms (diced)
salt and pepper to taste
1 tsp fresh thyme
olive oil
3/4 cup fresh cranberries
Directions
- Preheat oven to 350° F.
- Cut the butternut squash in half lengthwise and scoop out the guts. Lightly grease a pan and place the squash face up in it. Brush the flesh with olive oil and sprinkle them with salt and pepper.
- Put in the oven and bake for 45-55 minutes until the squash can be pierced with a skewer in the thickest part.
- Heat a skillet over medium-low begin to sauté the shallots, garlic, and celery. Once the shallots are translucent and the celery is tender, add the mushrooms and thyme—salt and pepper to taste and continue to sauté until the mushrooms are fully cooked.
- Toss in the cranberries and remove them from heat.
- When the squash is done, remove it from the oven and allow it to cool enough to touch. Scoop out a trough down the center.
- Mix the removed flesh with the mushroom mixture and stuff the center of the squash. Put the two half together and use kitchen twine to tie it together, tightening it as much as possible without breaking the skin.
- Put the squash back into the oven for another 25 minutes. Serve in slices.
