Meatless Monday
comment 1

Meatless Monday: Stuffed Butternut Squash

Thanksgiving is next week, yes NEXT week!  I love my turkey dinner, but since there are a lot of vegetarians out there, I thought I’d give you a Meatless Monday stuffed butternut squash recipe that would be perfect for Thanksgiving dinner.  Be aware, this recipe does take some time, but not nearly as long as a turkey would take.  

1 Cup Toasted and cooled pecans

1 zucchini (7 1/2 inches long)

1 butternut squash (11 1/2 inches long) 

2 Scallions

2 Garlic Cloves, divided

1 Shallot, coarsely chopped

1 Cup Broccolini or Broccoli, cut into tiny florets

1 TBSP Olive Oil

9 Sprigs thyme, divided

1 Cup unsalted butter

1/2 TSP red pepper flakes

2 TBSP Maple Syrup

2 Large Eggs

1 Cup finely grated Parmesan Cheese

1/2 Cup fine breadcrumbs

6 TBSP coarsely chopped parsley, divided

Salt, Pepper, Cayenne Pepper, and Smoked Paprika

2 TBSP Mint, coarsely chopped

1 TBSP Fresh Lemon Juice

Kitchen Twine

Stuffed Butternut Squash Ingredients

Stuffed Butternut Squash Ingredients

The rest of the Stuffed Butternut Squash Ingredients

The rest of the Stuffed Butternut Squash Ingredients

Place pecans in a ziplock bag, seal, and crush pecans using a wooden spoon

Preheat oven to 400

Cut zucchini in half lengthwise

Scoop out insides leaving 1/4 inch boarder and reserve filling

Cut butternut squash in half lengthwise and remove seeds

Scoop out insides, leaving 1/2 inch boarder on all sides, and reserve filling

Fillings

Fillings

Using a fork pierce insides of squash and zucchini halves

Trim scallions to match the length of the squash

Coarsely chop 1 garlic clove

Combine chopped garlic, shallot, zucchini filling, squash filling, and broccoli

Working in batches, pulse in a food processor until finely chopped

Heat oil over medium in a large skillet

Add vegetable puree and 3 thyme sprigs

Cook, stirring occasionally, until mixture begins to brown, about 5 minutes

Filling Cooking

Filling Cooking

Return to bowl and let cool

Meanwhile, smash and peel remaining garlic clove and combine with butter, red pepper flakes, and remaining 6 thyme sprigs in a small pot

Cook over medium heat, stirring occasionally until butter is melted, then stir in maple syrup

Pluck out thyme sprigs from vegetable mixture

Stir in eggs, Parmesan, breadcrumbs, 3 TBSP parsley, 1 TSP salt, black pepper, cayenne pepper, and paprika

Finished Mixture

Finished Mixture

Place squash halves, cut side up, in a lined baking dish

Brush inside of each with maple syrup butter and season with 1/2 tsp salt

Press 3/4 cup vegetable mixture into each half until interior is fully coated

Sprinkle with 1/4 cup pecans

Starting to stuff the squash

Starting to stuff the squash

Press zucchini into squash and brush each with maple syrup butter and season with a pinch of salt

Fill zucchini halves with 1/4 cup vegetable mixture, spreading it flat

Sprinkle with 1/4 pecans (reserve the remaining pecans) 

Adding the zucchini layer

Adding the zucchini layer

Lay scallions down the middle

Cut 3 18 inch pieces of kitchen twine

Place twine under one squash half, then carefully top with second squash half

Tightly tie twine around squash to secure

Brush top with maple syrup butter (reserve remaining butter) and season with 1/2 tsp salt

Secured with twine

Secured with twine

Wrap squash in aluminum foil and place in baking dish

Wrapped in foil

Wrapped in foil

Bake until squash is tender to the touch, about an hour and a half

Remove from oven, let cool for 20 minutes, and remove from foil

Ready to be sliced

Ready to be sliced

Meanwhile, take thyme out of maple syrup butter, heat over medium-low until warm, then stir in mint, lemon juice, 1 TSP salt, and remaining 3 TBSP parsley

Place butternut squash on cutting board and cut into 1 inch slices with serrated knife

Spoon herb butter over slices, garnish with remaining pecans, and serve

Stuffed Butternut Squash all served up!

Stuffed Butternut Squash all served up!

DSC02831

 DSC02832

Stuffed Butternut Squash
Serves 8
Write a review
Print
Prep Time
1 hr
Cook Time
1 hr 30 min
Total Time
2 hr 30 min
Prep Time
1 hr
Cook Time
1 hr 30 min
Total Time
2 hr 30 min
426 calories
12 g
119 g
39 g
10 g
18 g
123 g
291 g
4 g
1 g
18 g
Nutrition Facts
Serving Size
123g
Servings
8
Amount Per Serving
Calories 426
Calories from Fat 340
% Daily Value *
Total Fat 39g
60%
Saturated Fat 18g
91%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 119mg
40%
Sodium 291mg
12%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
11%
Sugars 4g
Protein 10g
Vitamin A
32%
Vitamin C
34%
Calcium
20%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Cup Toasted and cooled pecans
  2. 1 zucchini (7 1/2 inches long)
  3. 1 butternut squash (11 1/2 inches long)
  4. 2 Scallions
  5. 2 Garlic Cloves, divided
  6. 1 Shallot, coarsely chopped
  7. 1 Cup Broccolini or Broccoli, cut into tiny florets
  8. 1 TBSP Olive Oil
  9. 9 Sprigs thyme, divided
  10. 1 Cup unsalted butter
  11. 1/2 TSP red pepper flakes
  12. 2 TBSP Maple Syrup
  13. 2 Large Eggs
  14. 1 Cup finely grated Parmesan Cheese
  15. 1/2 Cup fine breadcrumbs
  16. 6 TBSP coarsely chopped parsley, divided
  17. Salt, Pepper, Cayenne Pepper, and Smoked Paprika
  18. 2 TBSP Mint, coarsely chopped
  19. 1 TBSP Fresh Lemon Juice
  20. Kitchen Twine
Instructions
  1. Place pecans in a ziplock bag, seal, and crush pecans using a wooden spoon
  2. Preheat oven to 400
  3. Cut zucchini in half lengthwise
  4. Scoop out insides leaving 1/4 inch boarder and reserve filling
  5. Cut butternut squash in half lengthwise and remove seeds
  6. Scoop out insides, leaving 1/2 inch boarder on all sides, and reserve filling
  7. Using a fork pierce insides of squash and zucchini halves
  8. Trim scallions to match the length of the squash
  9. Coarsely chop 1 garlic clove
  10. Combine chopped garlic, shallot, zucchini filling, squash filling, and broccoli
  11. Working in batches, pulse in a food processor until finely chopped
  12. Heat oil over medium in a large skillet
  13. Add vegetable puree and 3 thyme sprigs
  14. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes
  15. Return to bowl and let cool
  16. Meanwhile, smash and peel remaining garlic clove and combine with butter, red pepper flakes, and remaining 6 thyme sprigs in a small pot
  17. Cook over medium heat, stirring occasionally until butter is melted, then stir in maple syrup
  18. Pluck out thyme sprigs from vegetable mixture
  19. Stir in eggs, Parmesan, breadcrumbs, 3 TBSP parsley, 1 TSP salt, black pepper, cayenne pepper, and paprika
  20. Place squash halves, cut side up, in a lined baking dish
  21. Brush inside of each with maple syrup butter and season with 1/2 tsp salt
  22. Press 3/4 cup vegetable mixture into each half until interior is fully coated
  23. Sprinkle with 1/4 cup pecans
  24. Press zucchini into squash and brush each with maple syrup butter and season with a pinch of salt
  25. Fill zucchini halves with 1/4 cup vegetable mixture, spreading it flat
  26. Sprinkle with 1/4 pecans (reserve the remaining pecans)
  27. Lay scallions down the middle
  28. Cut 3 18 inch pieces of kitchen twine
  29. Place twine under one squash half, then carefully top with second squash half
  30. Tightly tie twine around squash to secure
  31. Brush top with maple syrup butter (reserve remaining butter) and season with 1/2 tsp salt
  32. Wrap squash in aluminum foil and place in baking dish
  33. Bake until squash is tender to the touch, about an hour and a half
  34. Remove from oven, let cool for 20 minutes, and remove from foil
  35. Meanwhile, take thyme out of maple syrup butter, heat over medium-low until warm, then stir in mint, lemon juice, 1 TSP salt, and remaining 3 TBSP parsley
  36. Place butternut squash on cutting board and cut into 1 inch slices with serrated knife
  37. Spoon herb butter over slices, garnish with remaining pecans, and serve
Adapted from http://www.epicurious.com/holidays-events/vegducken-best-vegetarian-thanksgiving-dish-article
beta
calories
426
fat
39g
protein
10g
carbs
12g
more
Adapted from http://www.epicurious.com/holidays-events/vegducken-best-vegetarian-thanksgiving-dish-article
http://www.newsforchews.com/
I think next time I make this, I will add some black beans to the vegetable mix and blend!

Adapted:  http://www.epicurious.com/holidays-events/vegducken-best-vegetarian-thanksgiving-dish-article

Stay hungry…

1 Comment

  1. Pingback: Meatless Monday: Warm Autumn Quinoa & Squash Salad |

Leave a Reply

Your email address will not be published. Required fields are marked *