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Stuffed Squash with Vegetables
The most EPIC vegetarian main: this roasted squash with a loaded vegetable stuffing. Think celery, mushroom, carrots, shallots and squash all cooked down to perfection and tossed with some toasty panko breadcrumbs, lemon juice and fresh parsley. Then stuffed in squash with twine, roasted, and sliced in rounds. Let me just say, DELICIOUS.
Do you have your Thanksgiving menu’s ready? I have some round ups if you need some inspo or ideas!
The Best Appetizers & Sides for Thanksgiving
Now back to the recipe:
Here is how it goes:
First, you start by making your stuffing, which is delightful, easy and has SO much flavor.
Chopped celery, mushrooms, carrots, squash, shallot and garlic make the base of the stuffing. Then, it’s sautee-d with balsamic, thyme and sage. Removed off the heat with panko, lemon juice and fresh parsley.
Next, it’s tossed in hollowed out squash (your choice, but I recommend butternut squash or honey-nut squash), both sides connected together with twine and roasted in the oven. SO delicious.
Then you remove it, slice in rounds, and serve with your favorite sauces/gravy! I swear, it’s perfect for Thanksgiving and the cozy holiday season.
Ingredients
- 1 large butternut squash or 3 honey-nut squash cut in 1/2 and scooped out seeds
- 1/2 cup chopped celery
- 1 cup roughly chopped shiitakee mushrooms
- 1 carrot finely chopped
- 1 cup butternut squash (save from when you scooped out)
- 1 small shallot finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon oil
- 1 tablespoon balsamic vinegar
- 1 sprig fresh thyme
- 1/4th teaspoon dried sage
- juice of 1/2 lemon (more if you prefer)
- 1/4th cup choppeed parsley
- 2 tablespoons toasted panko
- salt and pepper to taste
Instructions
- Preheat you oven to 400 degrees.
- Begin by slicing your squash in half. Clean out the seeds and take a spoon and hollow out the squash so a stuffing can form. Save the squash to cook with the stuffing.
- In a pot, start to make your stuffing by adding your celery, mushroom, carrots, squash, shallot, garlic, oil, thyme, sage and balsamic. Stir on medium high heat until all the liquid has dissolved and your vegetables are sautéed - about 20-30 minutes.
- Turn the heat on low, add in your lemon juice and chopped parsley as well as toasted panko breadcrumbs. Toss well and set aside.
- In the meantime, scoop your stuffing in the butternut squash cavaties. You can cook as is, or take it one step further by placing the squash halves on top of one another with both sides filled your stuffing and wrapping it with twice with twine around a few times until it's tight.
- Place on a baking sheet with parchment and roast for 1 hour to 1 hour and 30 minutes until your squash is soft.
- Remove, let rest and slice in rounds carefully. Serve with your favorite sauces/gravy!
