Sweet and light when cooked, butternut is also substantial enough to stand up to both long cook times and quick sautés. Winter squash is best enjoyed during harvest season—late summer through early winter. Warm and comforting butternut squash stuffed with wild mushrooms, arugula, pecans, pomegranate and sage, served with a drizzle of rich truffled cashew cream.

Roasted Butternut with Truffle Aioli, Wild Mushrooms and Arugula [Vegan]

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Cooking Time

65

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Ingredients

For the Truffle Aioli

  • 1 cup cashews, soaked 2 hours
  • 1 cup water
  • 1 Tablespoon lemon juice
  • 1 Tablespoon agave (optional)
  • salt and pepper to taste
  • 1 Tablespoon white truffle oil

For the Stuffed Butternut

  • 1 whole butternut squash
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 2 cups wild mushrooms, cleaned and chopped into large pieces
  • 1 tablespoons fresh sage, chopped
  • 1 clove garlic
  • 2 cups arugula
  • 1/4 cup walnuts, chopped
  • 1/4 cup pomegranate seeds
  • 4-6 fresh sage leaves
  • salt and pepper to taste
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Preparation

  1. For the Truffle Aioli, place all the ingredients in a blender. Puree until the aioli is smooth.
  2. Preheat the oven to 350ºF. Slice the butternut squash lengthwise and scoop out the seeds. Brush the squash with oil and place cut side down on a sheet pan and roast for 35-45 minutes, or until easily pierced with a knife. Remove from the oven when done and allow to cool.
  3. While the squash is cooking, heat the olive oil in a skillet. add the chopped shallot and cook for 1-2 minutes or until translucent. Add the wild mushrooms, fresh sage and garlic. Sauté for about 5 minutes on low until the mushrooms are browned. Add the arugula and cook for about 1 minute or until the arugula is wilted. Remove from the heat and serve immediately.
  4. To serve, stuff the butternut squash with the sautéed mushrooms and arugula. Garnish with chopped nuts, pomegranate seeds, fresh sage leaves, and a drizzle of the Truffle Aioli.
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