Holiday Stuffed Butternut Squash

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EQUIPMENT:

Baking Tray
Spoon
Saute Pan
Sauce Pan
Cutting Board
Chefs Knife
Kitchen String
Wide Spatula 

INGREDIENTS: 

Butternut Squash: 

1 butternut squash 
1 tbsp avocado/grapeseed oil
1-2 tsp sea salt  

Gravy: 

1 tbsp grapeseed oil/avocado oil
1 large yellow onion | thinly sliced
1 shallot | thinly sliced
1 tsp thyme | fresh or dried
1 tsp sage | fresh or dried
1½ tsp sea salt
1 tbsp tamarind paste
1 tsp key lime juice
2 tbsp spelt flour
1 cup spring water | may use less

Stuffing: 

1 tbsp avocado/grapeseed oil
1/2 yellow bell pepper | chopped
1/2 red bell pepper | chopped
1/2 yellow onion | chopped
1 shallot | minced
2 cups wild rice | cooked
¼ cup walnuts | chopped
½ cup dried cherries | roughly chopped
1 tsp fresh sage | chopped
1½ tsp sea salt
1 tsp thyme
1 tsp onion powder
1 tsp ginger powder
¼ tsp cayenne | optional  

INSTRUCTIONS: 

Butternut Squash:

Preheat oven to 375 degrees. Add parchment paper to a baking tray, then place butternut squash on tray. Cut butternut squash in half lengthwise. Scoop out and discard the seeds, then place both halves on a baking tray, cut side up.

Drizzle oil on each squash and coat evenly. Bake for 60 to 75 minutes until the squash is cooked and fork tender. Cooking time may vary depending on the size of squash.

Once baked, remove squash from oven. Set aside and let cool.

Scoop out the flesh from the center of both squash halves, leaving about a ½ inch border all around. Place squash flesh in a separate bowl and mash roughly with a fork.

Set aside (the flesh will be added to stuffing).

 

Onion Gravy:

Add grapeseed oil to a large sauce pot, turn heat to medium low then add onion, shallot, thyme, sage and sea salt and cook until onions turn a brownish caramel color.

Add tamarind concentrate, key lime juice and stir until well combined. Note: Key lime juice will deglaze the bottom of pot. Deglazing is a cooking technique used for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.

Add spelt flour and stir for 1 minute, then add 1⁄2 a cup of spring water at a time using a whisk to smoothen.

Cook for an additional 6 to 7 minutes.

Pour gravy over Stuffed Butternut Squash slices and serve. 

 

Stuffing: 

Add grapeseed oil to a skillet and turn heat to medium high.

Add peppers, onion, and the shallot, then sauté until vegetables appear slightly caramelized.

Add cooked wild rice and stir together to combine.

Add walnuts, dried cherries, fresh sage, sea salt, thyme, onion powder and ginger powder.

Add smashed squash flesh and toss well with stuffing. Adjust seasoning if needed. 

Stuff Butternut Squash:

Preheat oven to 350 degrees.

Pack a generous amount of stuffing into both sides of squash, packing it in.

Pick up one squash half of squash and flip it on top of the other half. Then use a kitchen string to tie up the squash securely, holding it together. Place prepared squash on a baking dish and set aside. 

Lightly brush the top of stuffed squash and season with sea salt.

Bake for 30-35 minutes until squash is hot all the way through. Remove from oven.

Once baked, sprinkle fresh chopped sage and let cool.

Use a sharp knife to slice into pieces. Top with Caramelized Onion Gravy (optional).

 

 

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