Stuffed Butternut Squash / Buckwheat & Mushrooms
Anyone looking for a last minute vegan Christmas dinner idea? How about this delicious stuffed butternut squash with a buckwheat and mushroom filling. This is such a great veggie alternative to a roast and tastes wonderufl alongside roasted veggies, mashed potatoes and a delicious vegan gravy. For a vegan gravy check out my recipe on Fooby.
Stuffed Butternut Squash / Buckwheat & Mushrooms
Stuffed Butternut Squash / Buckwheat & Mushrooms
Stuffed Butternut Squash / Buckwheat & Mushrooms
Author: Fanny Frey
Recipe type: Main
Cuisine: plantbased
Serves: 4
Ingredients
- 1 Butternut Squash (ca. 1kg)
- 3 tbs Pomegranate kernels
- 2 tbs ground hazelnut
- 5 small mushrooms, finely chopped
- 1 Kale leafs, stems removed, chopped
- 1 Onion, finely chopped
- 1 garlic clove, finely chopped
- a few sprigs of thyme
- ½ cup buckwheat, cooked according to package directions( (100g gekocht)
- Olive oil
- Salt
- Pepper
- ¼ tsp smoked paprika
- Garnish:
- 2 tbs pomegranate kernels
- pistachios
Instructions
- Preheat oven to 180°C (air-circulation). Meanwhile cut butternut squash in half, remove seeds and a some of the flesh towards to other end of the squash with a melon baller. In the end the squash should be hollowed out evenly with about 2cm on each side. Brush top side with olive oil and season with salt and pepper. Place on lined baking sheet and bake 20 minutes. Finely chop up any leftover pumpkin.
- While the pumpkin is baking heat some olive oil. Add onion, garlic and thyme. Sautee until translucent. Add mushrooms and chopped pumpkin. Season with paprika, salt and pepper. Sauté until mushrooms and pumpkin have softened.
- Mix in pomegranate kernels, kale, ground hazelnut and buckwheat. Set aside.
- Stuff both sides of the squash with the filling and tie together with a thread. Bake for another 20 minutes.
- Cut into slices and garnish with additional pomegranate kernels and pistachios. Serve alongside other baked veggies.
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Stuffed Butternut Squash / Buckwheat & Mushrooms
