Butternut squash filled with a vegetable stuffing is perfect as a plant-based roast! Explore how savory and sweet flavors come together in this unique recipe – ideal for the holiday season.
Ingredients
- Butternut squash: 1 piece
- Olive oil: 3 tablespoons
- Leek: 1 piece
- Brown mushrooms: 250 g
- Garlic cloves: 2 pieces
- Breadcrumbs: 0.25 cup
- Quinoa: 50 g
- Parsley: 1 bunch
- Plum jam: 1 tablespoon
- Lemon juice: 25 ml
- Soy sauce: 1 tablespoon
- Brussels sprouts: 200 g
- Salt: a pinch
- Black pepper: a pinch
Preparation
Step 1: Roast the Squash
Cut the squash in half, remove the seeds and score the flesh in a crosshatch pattern, then drizzle with olive oil. Bake the prepared squash halves for about 20-30 minutes in an oven preheated to 190°C (with convection). Once baked, set aside to cool.
Step 2: Sauté the Mushrooms and Vegetables
Quarter the mushrooms and sauté them in 1 tablespoon of heated olive oil. Once browned, add sliced leeks and minced garlic. Sauté for a while.
Step 3: Prepare the Stuffing
Scoop out the flesh from the roasted and cooled squash, leaving about 2 cm of flesh attached to the skin. Add the scooped-out flesh to the pan with mushrooms, along with plum jam and soy sauce. Sauté for about 2-3 minutes.
Add pre-cooked quinoa, breadcrumbs, and finely chopped parsley.
Season with salt, pepper, and lemon juice.
Step 4: Prepare the Brussels Sprouts
Clean the Brussels sprouts, halve them, and transfer to a bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with salt. Mix well.
Step 5: Stuff the Squash
Fill the hollowed squash halves with the prepared stuffing. Carefully fold them together and tie them with kitchen twine at three points, like a roast.
Step 6: Roast the Squash
Place the stuffed squash in an ovenproof dish, filling the sides with the prepared Brussels sprouts to prevent the squash from tipping over.
Roast the stuffed squash for about 60-80 minutes or until it is tender.
Step 7: Serve the Vegan Roast
Serve the squash hot or cold, accompanied by roasted Brussels sprouts.
