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This Roasted Butternut Squash with Mushroom Stuffing is perfect for cold winter evenings when your body craves a warming meal. It is very easy to make, tasty full of flavor and grain free - we use finely chopped nuts instead of breadcrumbs. Wait until you taste it ... Gently roasted pumpkin with meaty mushrooms, salty almonds and avocado... Irresistible!

Roasted Butternut Squash With Mushroom Stuffing [Vegan, Grain-Free]

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Calories

367

Serves

2-4

Ingredients

For the Roasted Butternut Squash:

  • 1 small butternut squash, cut in half
  • 1 teaspoon extra-virgin coconut oil, melted
  • Sea salt, to taste
  • Sage, thyme and / or rosemary, to taste

For the Mushrooms:

  • 1 small onion, finely chopped (optional)
  • 1 clove of garlic, finely chopped (optional)
  • 1 to 2 tablespoons extra-virgin coconut oil, melted
  • 3 boxes mushrooms
  • Sea salt and black pepper, to taste
  • Sage, thyme and / or rosemary, to taste
  • 1/2 cup nuts (almond, pecan, hazelnut ... preferably germinated), chopped finely
  • Parsley, chopped
  • Avocado cream or extra virgin olive oil

Preparation

For the Butternut Squash:

  1. Preheat your oven to 350°F.
  2. Cut the butternut pumpkin in half lengthwise and remove the seedbed with a spoon.
  3. Put the two halves on a baking sheet, drizzle with extra virgin coconut oil and season with sea salt, sage, rosemary and thyme.
  4. Roast for 30 minutes or longer until the pumpkin is tender. Make sure that the top does not burn.
  5. Meanwhile prepare the mushrooms (see below).
  6. Remove the pumpkin from the oven and scoop part of the flesh into a bowl. You can use it in salads, wraps or falafel.
  7. Fill the roasted pumpkin with the fried mushrooms. Finish with chopped nuts, parsley and avocado cream or extra virgin olive oil. If necessary, add extra flavor to sea salt and black pepper.

For the Mushrooms:

  1. Finely chop the onion and garlic. These will give the mushrooms a deeper taste, but if you do not like them, you can always leave them out.
  2. Heat the coconut oil in a large deep pan. Fry the onion and garlic over a medium heat, about 5 minutes. Stir frequently.
  3. Meanwhile, clean your mushrooms with a small brush or piece of kitchen paper. Cut them into quarters or smaller pieces.
  4. Put the chopped mushrooms in the pan together with sea salt, black pepper and sage, thyme or rosemary to taste. Bake until the mushrooms are soft and all the water has evaporated.
  5. If your mushrooms are al dente and slightly golden brown, remove them from the heat and use them to fill up your pumpkin.

Nutritional Information

Per Serving: Calories: 367 | Carbs: 21g | Fat: 11g | Protein: 9g | Sodium: 165mg | Sugar: 4g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Julie Van den Kerchove

See My Recipes

Julie Van den Kerchove is a plant-based chef & author with a passion for low-carb high-fat keto cooking. After successfully healing herself from several chronic health conditions with the help of raw food, she founded Julie’s Lifestyle where she now offers raw vegan catering, culinary workshops, and raw vegan eBooks.

Comments

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  1. This recipe caught my eye because it looks delicious. But there are several mistakes, omissions, and oddities about it. Do you really mean to BAKE the mushrooms until the liquid has evaporated? I think you mean sauté. And, if the recipe is called \’roasted butternut squash," refer to it as squash in the recipe – not pumpkin. The last step it says "if your mushrooms are al dente…." If?!? It would also be nice to use the squash flesh in this recipe. Why waste all that goodness when it could easy be added to the mushroom "stuffing." And Finally, where\’s the recipe for the Avocado cream? I still think this sound good, but many modifications will need to be made.