Stuffed Butternut Squash
If you’re searching for a vegetarian alternative to a Thanksgiving turkey, this hearty stuffed squash is a great go-to! OptUP score: 78
Serves: 4Prep: 40 minutesCook: 1 hour 40 minutesTotal: 2 hours 20 minutesDifficulty: Medium
- 1 medium butternut squash
- 3 tablespoons Kroger Extra Virgin Olive Oil, divided
- 1⁄2 cup carrots, peeled and chopped
- 1⁄2 cup celery, chopped
- 3⁄4 cup yellow onion, chopped
- 8 ounces tempeh, crumbled
- 3 cloves garlic, minced
- 1⁄2 cup walnuts, chopped
- 1⁄2 cup baby Bella mushrooms, chopped
- 1⁄2 cup dried cranberries
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dried thyme
- 1⁄2 cup cooked wild rice
- 3⁄4 cup cooked basmati rice
- Preheat oven to 350°F. Prepare a baking sheet with a silicone mat or aluminum foil.
- Cut the butternut squash in half lengthwise. Scoop out the seeds and discard, then put both halves on the prepared baking sheet, cut side up. Drizzle 1 tablespoon of olive oil over both halves. Bake for 60-70 minutes, until easily pierced with a fork.
- Remove from the oven and allow to cool. Score a 1” border around both halves of the squash. Scoop out the squash flesh and chop into cubes, set aside.
- Meanwhile, in a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the carrots, celery and onion. Cook until softened. Add the tempeh and garlic. Cook until fragrant.
- Add the walnuts, mushrooms, cranberries, salt, pepper and thyme. Add the scooped out and chopped squash, wild rice and basmati rice. Mix to combine.
- Fill both squash halves with as much stuffing as possible. Place one half of the squash over the top of the other. Use kitchen string to tie the squash in 3-5 places to hold the squash halves together.
- Lightly brush 1 tablespoon of olive oil of over the squash. Bake for 20-30 minutes, until warmed through.
- Slice into pieces and serve warm
- Refrigerate leftovers.