Roast Butternut Squash with Mushroom & Herb Stuffing
Roast Butternut Squash with Mushroom & Herb Stuffing - You can serve this as a hearty starter or side dish or even as a main with plenty of sides for a delicious festive dinner.
- One butternut squash/pumpkin
- 2 red onions, quartered.
- 10-12 ripe cherry tomatoes on the vine
- 4 tbsp balsamic vinegar
- 4 tbsp olive oil
For the stuffing:
- 1 large brown onion
- 2 ends of a loaf of sourdough or other stale bread
- 10 button mushrooms
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp salt
- ¼ tsp pepper
- Peel, de-seed and halve the butternut horizontally and vertically, so you end up with 4 pieces.
- In the top sections of the squash, carve a hollow so that the flesh remaining is a similar thickness to the bottom where the seeds have been removed.
- In a food processor, pulse all of the stuffing ingredients until a stuffing consistency forms. This may require you to chop the onion and bread before blending, and sometimes, add the bread chunks in at the end, otherwise they can stick on the blade.
- Scoop the filling into the gaps in the squash where the seeds were, or where you have carved a space. Pack in it, pressing it down as you go, until all filling is distributed evenly. Run over the filling with a fork to create indents, providing surface area for the stuffing to gain a crispy top.
- In a very large baking dish, lay the stuffed butternut and fill the gaps with the red onion and tomatoes.
- Drizzle the whole lot with balsamic vinegar and oil, and bake for 30-40 minutes, until a skewer goes through the butternuts easily.