I have a new favorite plant-based recipe : a stuffed butternut squash for a delicious vegan dinner.
Last week the temperatures dropped in Bahrain (well, ‘dropped’ means from 22 degrees to 16 degrees, but the wind was really chilly) and I was craving for something warm and savory. Instead of choosing my baked sweet potato recipe (yep, this is a regular at home) I chose butternut squash for a change.
How to prepare stuffed butternut squash or stuffed pumpkin?
First, the butternut must be washed from outside very thoroughly. After cutting it lengthways, I just remove the seeds and the pulp of the butternut squash. I place it on a baking tray and let it cook in the oven until it is soft enough or tender. It requires between 35-55 minutes depending on the size and thickness of the butternut squash.
Garnish and its variations
And that is why I love this plant-based recipe : you can fill it with whatever you like, you have on hand or what your beloved ones like the most. There are so many variations !
This tasty recipe is a very simple and easy couscous filling with some dried tomatoes, thinly sliced broccoli and olives. But you can swap the couscous for other grains, beans, lentils and/or toppings.
Use any other type of squash to create your ‘own’ stuffed pumpkin recipe. I like to drizzle some sauce or dip on top. I love to add my insane raw mayo (you have to try this recipe if you did not yet!!) or an appealing red pesto for a simple and easy vegan dinner. Now, I am hungry !
Top Tip
Butternut squash is a type of winter squash. It has an amazing health and nutrition value.
Very low in fat, the butternut squash provides a high amount of dietary fiber. The high level of potassium seems to be good for the bone health and the Vitamin B6 (to help with the nervous system).
Minerals like iron, magnesium and phosphorus in the butternut help for any heart diseases. If you want to read more about the benefits of butternut check out “butternut nutrition”.
Healthy and…
Satisfying, savory and flavorful!
If you make it
If you make the stuffed butternut squash, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
STUFFED BUTTERNUT SQUASH
INGREDIENTS
- 2 butternut squash medium size
- 1 ยฝ cups (wholemeal) couscous *
- 1 ยฝ or 2 cups vegetable stock
- 1 cup dried tomatoes
- 1 tsp balsamico vinegar
- 1 cup broccoli florets
- 1 garlic clove, chopped
- 1 tbsp olive oil
- โ cup black olives, chopped
- ยฝ cup fresh flat parsley leaves, chopped
- Few pinches dried rosemary
- 1-2 tbsp some slivered almonds
- Salt & pepper to taste
INSTRUCTIONS
- Preheat the oven on 180C.
- Take a bowl for the dried tomatoes, add the balsamic vinegar and cover the tomatoes with hot water to soften for 10-15 minutes.
- Wash the butternut squash and cut it in half lengthways. Scoop out the seeds with a spoon and place the butternut on a lined baking tray (with parchment paper). Put it in the oven for 35-45 minutes or until soft. It depends on the thickness of the butternut.
- Meanwhile prepare the couscous. Heat a pan and place the couscous in it. Add half of the boiled vegetable stock and let it simmer until the liquid is completely soaked.
- Turn off the heat and add slowly more of the remaining broth, until the couscous is soft, but not too much (check as well the instructions on the packet). Let it sit on the counter for 5 to 10 more minutes.
- In the meantime, wash the broccoli and chop it in small florets. Drain the dried tomatoes and cut them into small pieces. Wash and chop the parsley leaves. Cut the olives into half.
- Heat a pan with the olive oil. Sautee the garlic for 1-2 minutes. Pour the broccoli in and let it cook for 3-4 minutes (or until the broccoli is al dente).
- Add the dried tomatoes, the olives and the couscous to the pan. Season with salt, pepper and rosemary. Mix them well all together and reduce the heat.
- Roast some slivered almonds in a small pan and put aside.
- When the butternut is ready take it out of the oven, place it on a serving plate and fill it in generously with the couscous mixture. Add the parsley on top, drizzle everything with a sauce or dip of your choice and add some roasted almonds. Serve immediately and ENJOY!
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