Vegan Stuffed Butternut Squash With Mushrooms And Couscous Recipes
STUFFED BUTTERNUT SQUASH
Stuffed Butternut Squash with Couscous and Vegetables, a delicious and healthy vegetarian dish inspired by the colours of Fall. A great dish for your Thanksgiving of Christmas dinner, but also fantastic all year around. It might be simple, but it's packed full of flavours, and can be enjoyed either as a side or a meal on its own.
Provided by Daniela Apostol
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees C (390 Fahrenheit).
- Cut the butternut squash in half lengthwise.
- Scoop out the seeds and place the two halves on a baking tray.
- Bake for an hour until the flesh is soft.
- Heat up the oil in a pan and add the onion chopped finely.
- Fry for 2-3 minutes until it softens, then add the chopped courgette and red pepper, give them a good stir, add the vegetable stock and boil for 15 minutes.
- Use a spoon to scoop out the flesh from the butternut squash, leaving about 1 1/2 cm around the edges.
- You can add some of the flesh to the pan. I enjoyed the rest of it on its own, it's super delicious!
- Take the pan off the heat, add the couscous and place a lid on the pan.
- After 5 minutes, remove the lip the fluff the couscous up with a fork.
- Season with salt and pepper and mix in the tomato purée.
- Stuff the butternut squash halves with the couscous, sprinkle some grated cheese over, and bake in the oven for a further 5-10 minutes.
- Garnish with freshly chopped parsley.
Nutrition Facts : Calories 513 kcal, Carbohydrate 92 g, Protein 14 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 14 mg, Sodium 1641 mg, Fiber 12 g, Sugar 17 g, ServingSize 1 serving
VEGAN STUFFED BUTTERNUT SQUASH WITH MUSHROOMS AND COUSCOUS
Steps:
- In a bowl soak the porcini in about 1 cup (200 ml) water for around 5 minutes.
- Preheat the oven to 200C (392F).
- Using a spoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh and set aside.
- Heat 2 tablespoons of olive oil in a frying pan and add chopped red onion and garlic.
- Sauté them for a few minutes, then add coriander, chili, rosemary, the chopped butternut squash flesh and the sun-dried tomatoes.
- Cook for 5 minutes or until tender.
- Add the porcini and soaking water, season with salt and black pepper and cook for another 2 minutes.
- Stir in the couscous and walnuts, then spoon the mixture tightly into the 2 halves of the squash and press the halves together.
- Rub the skin of the squash with olive oil, wrap it in foil, place in a baking tray and bake in the preheated oven for about 1.5-2 hours or until the squash is tender.
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