Vegan stuffed butternut squash with a savory bulgur mushroom stuffing is divine simplicity that delivers superior flavor and uncomplicated elegance with ease.
- 1 butternut squash cut lengthwise with the seeds removed
- 2 leeks thinly sliced (or 1 medium onion diced)
- 1 stalk of celery, diced small (about ½ cup)
- 4-5 button mushrooms, diced (about 1 ½ cups)
- 2 cloves garlic, minced
- 1 tsp. sage
- 1 tsp. rosemary
- 1 tsp. thyme
- 1 cup dried bulgur
- 3 cups vegetable broth
- ¼ cup dried cranberries (or diced dried apricots)
- ¼ cup chopped walnuts
- Preheat the oven to 4000F (2000C) and line a baking tray with parchment paper.
- Trim the ends off the squash and cut it lengthwise. Clean out the seeds and rub a pinch of sage, rosemary, thyme, and salt in each squash piece.
- Place the squash, cut side down, on the tray, and bake for 20 minutes or until tender.
- While the squash is baking, sauté the leeks, celery, and mushrooms for 5-8 minutes until the mushrooms have released their moisture.
- Add the minced garlic, sage, rosemary, and thyme and stir for 30 seconds.
- Add the bulgur and 3 cups of vegetable broth. Bring the pot to a low boil, lower the heat, cover the pot and cook for 15 minutes until the bulgur is tender and the liquid is absorbed. Remove the stuffing from the heat.
- When the squash is done, allow it to cool enough that you can handle it. Trim away the cook squash flesh, cube it and add it to the stuffing.
- Mix in the cranberries and walnuts. Then stuff each squash, place them on the tray, and return them to the oven to heat for an additional 10 minutes.
- Be sure to practice care when cutting the squash. If you can balance it on the bigger end, cut it straight downwards. Alternatively, you can lay it on its side. Use a folded towel to help keep it secure.
- You can bake the squash and make the stuffing a day ahead. Then stuff and bake. It will take about 20 minutes to heat through after refrigeration.
- Although we really love the combination of dried cranberries and walnuts, use any mix of dried fruit and nuts desired. Apricots and pecans are also a choice.
- Leftover squash heats well in the microwave, or wrap it tightly in foil and warm it up in the oven. As a stovetop alternatively, wrap them in foil and heat them in a steamer basket.
- Category: Main Courses
- Cuisine: vegan
Keywords: vegan stuffed butternut squash