Stuffed Butternut Squash

 

Ingredients

• 1-2 medium butternut squash (or pumpkin)
• 2 tablespoons olive oil (plus extra for drizzling)
• 1 brown (yellow) onion, finely chopped (or 2-3 French shallots)
• 3 garlic cloves, minced
• 3-4 sprigs fresh thyme, leaves removed and chopped
• 80 grams cooked chestnuts, roughly chopped (about 1/2 cup)
• 120 grams cooked quinoa (about 1 scant cup)
• 400 grams cooked brown lentils, drained and rinsed
• 20 grams dried cherries or cranberries (about 2 tablespoons), roughly chopped
• A pinch of nutmeg, to taste
• 30 grams vegan butter (about 2 tablespoons)
• 50 grams baby spinach (about 2 handfuls)
• Sea salt and black pepper, to taste

Instructions

1. Preheat Oven:

   • Preheat your oven to 190°C (375°F).

2. Prepare the Squash:

   • Slice the butternut squash into 1½-inch thick rounds.
   • Use a small cookie cutter or a scoop to cut out a circle in the center of each round to create rings. Discard seeds and cut the remaining squash into cubes.
   • Place the squash rings on a roasting pan, drizzle with olive oil, season with sea salt, and roast for 20 minutes.

3. Prepare the Stuffing:

   • Heat olive oil in a large skillet over medium heat.
   • Add the chopped onion (or shallots), minced garlic, and thyme leaves. Sauté for about 7 minutes until soft.
   • Stir in the chopped chestnuts, dried cherries, and squash cubes. Add the vegan butter and a pinch of nutmeg. Cook until the butter is melted and everything is well combined.
   • Add the cooked quinoa and drained lentils. Cook for another 5 minutes.
   • Stir in the baby spinach and cook until wilted. Season with sea salt and black pepper to taste.

4. Stuff the Squash:

   • Remove the partially roasted squash rings from the oven.
   • Carefully fill each ring with the stuffing mixture.
   • Drizzle the stuffed rings with a small amount of olive oil.
   • Return to the oven and bake for an additional 20-30 minutes, or until the squash is tender and cooked through.

5. Serve:

   • Remove from the oven and serve with vegan gravy and your choice of sides.

Tips:

• Squash Preparation: If you don’t have a cookie cutter, you can scoop out the flesh with a spoon or melon baller, then chop the flesh into cubes.
• Vegan Butter: If you prefer, you can substitute vegan butter with a bit more olive oil.
• Stuffing Variations: Feel free to customize the stuffing by adding other ingredients like mushrooms or different herbs.

Enjoy this hearty and flavorful dish—it’s perfect for a festive occasion or a comforting meal!