Recipe: Stuffed Butternut Squash
Author: Bhavani Jaroff, iEat Green
Ingredients
- 4 butternut squash, cut in half, lengthwise and seeds removed
- 1 onion, chopped
- 2 carrots, diced
- 1 parsnip, diced
- 6 oz. mushrooms, diced
- 1 cup green beans, cut into 1? pieces
- 1 zucchini, diced
- 2 cups broccoli, small florets
- 1 cup cooked fava beans (or use chick peas)
- 1 Tbs. minced garlic
- 1 Tbs. minced ginger
- Olive oil
- 1 Tb. tamari
- 1 t. aji mirin
- ? cup chopped parsley
- ? cup toasted, slivered, almonds
- SAUCE
- ? cup tahini
- ? cup water
- 1 Tbs tamari
- 1 Tbs ginger
- 1 Tbs. garlic
Instructions
- Cut butternut squash in half lengthwise. Remove seeds. Brush with olive oil and lay face up in casserole pan. Pour a little water around the squash to help it cook, and roast in 400 degree oven for 20 minutes. When soft, remove from oven and let cool.
- Meanwhile, saut? onions in olive oil till translucent. Add carrots and parsnips and cook another 5 minutes. Add the garlic and ginger. Then add broccoli and green beans. Cook for 5 more minutes.
- Add zucchini and mushrooms.
- Add fava beans, tamari and mirin.
- Add parsley and tahini sauce
- Add slivered almonds
- Fill butternut squash with vegetable mixture.
- Bake at 375 for 20 minutes.
- Serve over Quinoa Pilaf or Rice Pilaf.
Step-By-Step Photo Instructions
Cut butternut squash in half lengthwise. Remove seeds.
Brush with olive oil and lay face up in casserole pan. Pour a little water around the squash to help it cook, and roast in 400 degree oven for 20 minutes. When soft, remove from oven and let cool.
Meanwhile, saut? onions in olive oil till translucent. Add carrots and parsnips and cook another 5 minutes. Add the garlic and ginger. Then add broccoli and green beans. Cook for 5 more minutes.
Add zucchini and mushrooms. Add fava beans, tamari and mirin.
Add parsley and tahini sauce.
Add slivered almonds.
Fill butternut squash with vegetable mixture. Bake at 375 for 20 minutes. Serve over Quinoa Pilaf or Rice Pilaf.
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