Stuffed butternut squash that will make the hearts of all pumpkin fans beat faster. The filling is aromatic and delicious with soy cutlets, carrots and baby spinach. Ideal together with the slight sweetness of butternut squash. Vegan, gluten-free and full of healthy ingredients.
Prep Time 10 minutesminutes
Baking time 40 minutesminutes
Total Time 50 minutesminutes
Servings 2Servings
Calories 419kcal
Ingredients
FOR THE PUMPKIN:
1largeButternut squash(approx. 1,1kg)
FOR THE FILLING:
1tbspnOlive oil or other high heat oil
1Piecered onionpeeled and finely chopped
2-3PieceGarlic cloves freshpeeled and pressed or 2 tsp garlic granules or
5-6PieceMushroomsor other mushrooms of your choice, coarsely chopped
Heat oven to 200 degrees (convection) 220 (upper-lower heat). Provide a baking dish and cover the bottom with water.
Cut butternut squash in half lengthwise and remove seeds with a spoon. Place squash halves in baking dish with cut edges facing down.
NOTE: I use a serrated knife to cut the pumpkin as it gives a better grip. It is best to cut through the pumpkin with light pressure and rocking movements.(Cut pumpkin properly video)
Put in the oven and roast for 20 minutes. Turn squash halves over and roast for an additional 20 minutes, cut side up. At the end of the 40 minutes baking time, test with a fork if the pumpkin flesh is already soft. It doesn't have to be buttery smooth, but the fork should be easy to stab.
1 large Butternut squash
In the meantime, prepare the FILLING prepare the To do this, heat a pot or pan. Add olive oil and sauté onion and garlic. Add mushrooms, carrots, soy shreds, tamari, thyme sprigs, agave syrup and pepper. Stir and sweat uncovered for the first 3-5 minutes, then cover and simmer for 15 minutes.
1 tbspn Olive oil or other high heat oil, 1 Piece red onion, 2-3 Piece Garlic cloves fresh, 5-6 Piece Mushrooms, 2 Piece Carrots, 1 Cup Soy cutlets, 2 Piece Thyme sprigs, 7,5 g Agave syrup, Pepper to taste
When cooking time is over, remove heat and fold in baby spinach.
150 g Baby spinach
Season with salt and pepper and optionally add more tamari or soy sauce.
30 ml Tamari, Pepper to taste, Salt to taste
Now we move on to the pumpkin halves. Using a spoon, scrape out most of the soft squash flesh and add to the soy vegetable filling. Stir in and fill the hollowed out pumpkin halves with it. Sprinkle with the chopped walnuts and place in the oven.
Optional: 30g walnuts
Place back in the oven and roast for 5 more minutes.
Remove from oven, arrange on plates and serve. Enjoy