Vegetarian Stuffed Butternut Squash
This Vegtarian Stuffed Butternut Squash is filled with quinoa and wild rice blend, kale, mushroom, walnut, cranberry, and spices making it an easy and tasty fall dinner or meal. The savory flavors are perfect for the holidays including Thanksgiving and Christmas.
Ingredients
- 2 butternut squash
- 2 teaspoons olive oil, divided
- 1 8.5 ounce quinoa/wild rice microwave packet
- 1 teaspoon minced garlic
- 6 cups kale, chopped
- 1 cup mushrooms, sliced
- ½ lemon, juiced
- ¼ cup walnuts
- ¼ cup dried cranberry
- 1 teaspoon thyme
- 1 teaspoon oregano
- pinch garlic salt, optional
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- Cut the butternut squash in half according to the directions in the post.
- Put the squash on a baking sheet and sprinkle the flesh with half of the olive oil and generously salt and pepper. Bake for 45-55 minutes or until the squash is tender. Reduce the heat to 375.
- Microwave your rice packet according to the instructions.
- When the squash is almost done cooking add the rest of the olive oil to a large saute pan. Saute the garlic for about 30 seconds before adding the mushrooms. Season with salt and pepper. Saute the mushrooms for about 5 minutes or until tender. Add the kale and squeeze the lemon on top. Season with salt and pepper again AND the thyme and oregano. Saute the kale until it wilts and turns bright green. Pull the mixture off the heat.
- In a large bowl add your rice, kale/mushroom mixture, walnuts and dried cranberries. Check the seasoning and add salt and pepper to taste.
- Once the squash is cool enough to touch scoop our the seeds and also enough of the actual squash to make a bowl. You'll want to leave a good amount behind to enjoy with the stuffing.
- Stuff the squash. If you like garlic sprinkle the top with an extra dash of garlic salt.
- Put the butternut squash back in the cooler oven and roast for another 10 minutes.
- Serve immediatly!
Notes
Storage:
Store the Vegan Stuffed Butternut Squash in an airtight container in the refrigerator for up to 5 days.
Make Ahead Option:
The best way to make this dish ahead of time would be to make the stuffing completely. On Thanksgiving (or the day you want to eat it,) cut the squash in half, roast it, and add the stuffing. It will seem super fresh this way and no one will know you made it ahead.
Reheating:
If you make the entire dish ahead of time and want to reheat it for leftovers -that's great! This Vegan Stuffed Butternut Squash makes delicious leftovers. To reheat, cook it for 20-30 minutes in a 350-degree oven or even the microwave.
Nutrition
Calories: 337kcalCarbohydrates: 64gProtein: 13gFat: 8gSaturated Fat: 1gSodium: 56mgPotassium: 2103mgFiber: 12gSugar: 9gVitamin A: 49926IUVitamin C: 208mgCalcium: 365mgIron: 5mg
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