Stuffed Butternut Squash is a wonderful meal during the colder months. It is flavorful and highly nutritious with a nice presentation that can be a lovely addition to your Holiday table.
We are in a time of the Holiday season and squash is a popular item on the menu, especially here in North America. There are so many ways to prepare all types of squash; they are family recipes that are past for generations. Everyone has their own flavors and ingredients, some plant-based and some not. And since I enjoy creating new recipes, I prepared my own, new recipe for Stuffed Butternut Squash that turned out absolutely delightful.
Last year I made two squash recipes that were also delicious, yet slightly different. The STUFFED ACORN SQUASH and FESTIVE SPAGHETTI SQUASH are both easy to make yet absolutely heavenly. You may also notice that I like to use buckwheat and if you haven’t tried it yet then I highly recommend it. It is not only delicious but also extremely nutritious.
I have tried raw buckwheat, but I prefer toasted because it is more flavorful than raw. Nevertheless, they are both available on Amazon. These BUCKWHEAT GROATS are toasted which is also called Kasha. Please watch the video for cooking instructions, because they are easy to overcook. Also, do not rinse them before cooking, otherwise, get mushy. I learned from my mistake!
I hope you like this recipe and if you have any questions or suggestions, please contact me anytime. Thank you so much for visiting and have a wonderful week!
STUFFED BUTTERNUT SQUASH
Equipment
- small baking pan
- medium baking pan
- brush
- Sharp knife
- spoon
Ingredients
- 1 butternut squash
- ½ cup buckwheat toasted (also called kasha)
- 1 cup of water
- 1 tbsp of vegan butter
- 3 small carrots
- 2 parsnips
- 1 beetroot
- 1 small red onion or large shallot
- 4 garlic cloves
- 3 tbsp grape seed oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- Himalayan pink salt to taste
- Ground black pepper to taste
- Dry oregano to taste
- Pomegranate to garnish optional
- Fresh oregano to garnish optional
Instructions
- Preheat oven to 400F, 200C.
- Wash and dry your butternut squash well.
- By using sharp knife, cut stem of the squash. Then turn that side up and cut the squash in half lengthwise.
- By using a spoon, remove the seeds and place into a baking pan.
- Brush with oil, add salt and turn the cut side down.
- Bake 40minutes.
- Dice all the veggies and place them into a small baking pan.
- Add 2 tbsp of oil with all the spices and mix well.
- Bake 30 minutes. You may mix them again in the middle of baking.
- STUFFING
- Add ½ cup buckwheat into 1 cup of boiling water. Salt and 1 tbsp of vegan butter.
- Reduce the heat and let it simmer for 5 to 7minutes. Drain the leftover water and let the buckwheat cool down little bit.
- Remove veggies and squash from the oven.
- Add the buckwheat to the pan with veggies and mix well.
- With a sharp pointy knife, make crosswise and lengthwise incisions on the surface of each half of the squash.
- With a spoon, scoop out the flesh; it will come out in a shape of cubes.
- Transfer it to the pan with veggies, add salt with garlic powder and mix well.
- Fill the empty squash shells and top with pomegranate seeds and fresh oregano.
- Serve with mushroom gravy.
