Stuffed Butternut Squash with vegan Cream Sauce & Potato Mash
By now, it’s impossible to deny the beginning of autumn! The smell of pumpkin soup is waiting on almost every corner in the city, we’re wearing warm socks all the time, and spend more and more time in the kitchen. Soups, stews, and casseroles are finally back at the top of our to-do list!
A true classic in fall is stuffed butternut squash, even if the dish is a little more elaborate than pumpkin soup. There are many different possibilities for the filling. We chose a savory filling made of lentils, spinach, carrots, and mushrooms, and baked the pumpkin like a real roast. Additionally, we prepared a simple potato mash and a mushroom cream sauce to the butternut squash - so it turns to a fulminant main course! By the way: this recipe is also great as a main course for your Christmas menu. Only two more months to go!
We are very happy that [Just Spices] (https://www.justspices.de/) supported us with this recipe. We seasoned the potato mash with the “potato allrounder” and coated the butternut squash with a marinade, for which we used the “pumpkin spice”. Both spice mixtures bring a lot of flavor to the dish and are super easy to use. The “pumpkin spice “contains 19 spices, including tellicherry pepper, sea salt, sumac, nutmeg, Ceylon cinnamon, celery seed, cilantro, fenugreek seed, turmeric, fennel, and clove. Such a quick way to season your dish on point! By the way: You can use the code "justjagdwurst" to get the „pumpkin spice“ for free! The minimum order value is 20€.
Stuffed Butternut Squash with vegan Cream Sauce & Potato Mash
Ingredients
For the Butternut Squash
- 1 butternut squash
- 1 onion
- 1 clove of garlic
- 50 g (1.75 oz) shiitake mushrooms
- 1 carrot
- 100 g (3.5 oz) button mushrooms
- 50 g (1.75 oz) baby spinach
- 50 g (1.75 oz) walnuts
- 100 g (3.5 oz) cooked brown lentils (e.g., from a can)
- 1 tbsp mustard
- 1 tbsp tomato paste
- 0.5 tsp dried marjoram
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 0.5 tsp cinnamon
- 0.5 tsp nutmeg
- neutral vegetable oil for frying
- fresh parsley
- salt
- pepper
For the Mashed Potatoes
- 1 kg (2.25 lb) potatoes
- 100 ml (0.5 cup) plant-based milk
- 2 tbsp vegan butter
- salt
- pepper
- nutmeg
For the Vegan Cream Sauce
- 30 g (1 oz) dried porcini mushrooms
- 250 ml (1 cup) hot water
- 1 onion
- 100 g (3.5 oz) button mushrooms
- 100 g (3.5 oz) shiitake mushrooms
- 50 ml (0.25 cup) vegan white wine
- 500 ml (2 cups) plant-based cooking cream
- salt
- pepper
Instructions
Butternut squash
Preheat the oven to 180 °C/355 °F (fan).
Wash the squash, halve it lengthwise, and remove the seeds with a tablespoon.
With a pointed knife, prick the two squash halves lightly from the outside approx. 10 to 15 times.
Cook the squash at 180 °C/355 °F (fan) for 30 minutes on the middle rack. When it comes out of the oven, it shouldn't be fully baked and soft.
After 30 minutes, remove the squash from the oven, let it cool slightly, and remove some squash flesh with an ice cream scoop or tablespoon. You should have enough space for your filling. Set the squash flesh aside.
Filling
Peel and finely dice the onion and garlic. Clean and finely chop the mushrooms and spinach. Chop the walnuts and peel and also chop the carrot.
Heat a large, deep pan with plant-based butter and sauté the onion and garlic. Now add the mushrooms, spinach, walnuts, and cooked brown lentils. Fry well for 5 minutes.
Add mustard, tomato paste, soy sauce, the spices, salt, and pepper, and season to taste. Chop the squash flesh slightly and fold it in. Remove the pan from heat.
Position both squash halves with the flesh facing up. Mix 1 tsp "pumpkin spice" from Just Spices with 2 tbsp (1 oz) plant-based oil and brush the squash insides with it.
Fill both squash halves with the filling and tie them back together into a "whole" squash with twine.
Cook the squash in the oven for 30-40 minutes until the squash flesh is soft.
Mashed potatoes
- Bring a pot with plenty of salted water to a boil. Peel the potatoes, dice them into equal-sized pieces (this way they'll cook faster), and cook them in the water over medium heat until done. Depending on the size of the cubes, this can take 10 to 20 minutes.
2.Drain the potatoes, place them in a pot, and mash them with a potato masher.
- Add plant-based milk and butter and mix. Season with salt, pepper, nutmeg, and "Potato All-rounder" from Just Spices to taste.
Vegan cream sauce
Soak the dried porcini mushrooms in 250 ml (1 cup) hot water for approx. 30 minutes.
Peel and finely dice the onion. Clean and also dice the button mushrooms and shiitake mushrooms.
Once the porcini mushrooms are soft, remove them from the water and also chop them into small pieces. Keep the water.
Heat a pan with plant-based butter and fry the onion, button mushrooms, shiitake mushrooms, and porcini mushrooms well.
After approx. 4-5 minutes, deglaze with white wine and add the porcini broth.
Stir well and add plant-based cooking cream. Now simmer for approx. 10 minutes until a creamy consistency and intense aroma is achieved. Season with salt, pepper, and white wine to taste.
####Plating
Wash and finely chop the parsley.
Remove the squash from the oven, cut it into two-finger-thick slices, and serve with mashed potatoes and cream sauce. Top with fresh parsley.
