Butternut Squash with Mushroom Stuffing

And now, for something different.

This may very well be the most out-of-my-element recipe I’ve ever made. Was it difficult? Not really. Was it something I’d ever make had I not been inspired? Probably not.

It would be a completely vegan side dish had I not used sour cream in the avocado cream sauce. You can always forego the cream sauce all together, and eat this butternut squash as-is. It really is good by itself.

Butternut squash and I have a love-hate relationship. I love the stuff. I hate cutting it open. It’s the hardest squash to get into, in my opinion. And when you want to by the pre-cut stuff you can expect to pay triple what it’s worth whole. No thank you.

I sucked it up though. I used the same technique that I do trying to cut open a spaghetti squash: shallow cuts on either side and then SLAM. Open up like a coconut.

My technique is rather unrefined but it WORKS.

Since you have to hollow out the butternut squash for this recipe, you’ll be left with some good squash meat for later use. Bye bye, bag of pre-cut butternut. I love tossing some butternut with a salad, or roasting it alongside some Brussels sprouts, or eating it spiced with cinnamon next to some lemon-roasted chicken. Those are all good ideas you can have for your leftover squash!

I went with four varities of mushroom for the stuffing (I am a mushroom fanatic): white, baby portobello, oyster, and shiitake. The more mushrooms the better. To make this a more fall-like recipe, I tossed in some chopped pecans. Instant autumn…at least I think so.

Recipe adapted from: Julie’s Lifestyle

Butternut Squash with Mushroom Stuffing

• Servings: 4-6
• Time: 40 mins
• Difficulty: Medium
• Print

Earthy mushroom stuffing with pecans in a roasted butternut squash shell.

Ingredients

• 1 butternut squash, sliced in half and seeds scooped out
• 1 TBS. olive oil
• Salt & pepper
• 1 tsp. dried thyme leaves
• 1/2 tsp. dried sage
• 1 small onion, diced
• 2 cups baby portobello, minced
• 2 cups white mushrooms, minced
• 1 cup shiitake, chopped
• 1 cup oyster mushrooms, chopped
• 2 TBS. olive oil
• 1/4 cup pecans, chopped
• 1/2 tsp. sage
• 1/2 tsp. dried thyme leaves
• 1/2 cup parsely, chopped
• 1 avocado
• 3/4 cup sour cream
• 2 TBS. lime juice

Directions

1. Preheat oven to 350 degrees. Drizzle butternut squash halves with 1 tablespoon olive oil. Sprinkle salt, pepper, 1 teaspoon thyme and 1/2 teaspoon sage over squash. Roast, cut side up, for 30-35 minutes.
2. Meanwhile, make the mushroom stuffing: heat oil in a large skillet over medium high heat. Add onion and cook until translucent, about 3-4 minutes. Add mushrooms, a few at a time so as to not crowd the pan. Cook down until mushrooms are browned. Remove from heat and pour mushrooms into a large bowl. Add pecans, parsley, and the rest of sage and thyme. Season with salt and pepper.
3. Remove squash from oven and hollow out neck (save the squash meat for later use). Spoon mushroom mixture into squash. Return to oven for 5 minutes.
4. Make the avocado cream sauce: in a food processor, blend together avocado, sour cream, and lime juice.
5. Serve butternut squash and stuffing with avocado cream drizzled on top.

Step-By-Step Instructions

Preheat oven to 350 degrees. Drizzle butternut squash halves with 1 tablespoon olive oil. Sprinkle salt, pepper, 1 teaspoon thyme and 1/2 teaspoon sage over squash. Roast, cut side up, for 30-35 minutes.

Meanwhile, make the mushroom stuffing: heat oil in a large skillet over medium high heat. Add onion and cook until translucent, about 3-4 minutes.

Add mushrooms, a few at a time so as to not crowd the pan. Cook down until mushrooms are browned.

Remove from heat and pour mushrooms into a large bowl. Add pecans, parsley, and the rest of sage and thyme.

Season with salt and pepper.

Remove squash from oven and hollow out neck (save the squash meat for later use).

Spoon mushroom mixture into squash. Return to oven for 5 minutes. Make the avocado cream sauce: in a food processor, blend together avocado, sour cream, and lime juice. Serve butternut squash and stuffing with avocado cream drizzled on top.