Description
Butternut squash boats are a delightful and creative way to serve up a colorful main dish. These boats are made by halving a butternut squash and scooping out the seeds to create a perfect vessel for a variety of fillings. There is a choice to satisfy every palate, whether you are craving a sweet combination of apples, cinnamon, and pecans or a savory combination of quinoa, black beans, and vegetables.
Ingredients
Scale
- 2 large butternut squash, halved and seeds removed
- 1 cup cooked whole grain (wild rice, barley, wheat berry)
- 1 cup chopped kale, stems removed
- 1 yellow pepper, diced
- 1/2 cup walnuts, chopped
- 1 shallot, sliced
- 1/2 cup pomegranate seeds
- 1 tbsp grated ginger
- 1/2 cup breadcrumbs
- 2 tbsp Olive oil
- 1 tbsp lemon juice of apple spider vinegar
- Salt and pepper, to taste
- 1/2 tsp of ground turmeric root
optional spices -fresh thyme or rosemary 1 tsp for more savory. And 1/2 tsp cinnamon or cardamom for sweet.
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Squash: Place the whole butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper—roast in the oven for about 45 minutes or until the flesh is tender.
- Cut butternut in half and scoop out the inside.
- Prepare Filling: Heat olive oil in a large pan over medium heat. Add the diced shallot, ginger, turmeric, yellow pepper, and sauté until soft. Add the chopped kale and cook until it wilts, about 5 minutes.
- Stuff the Squash: Once the squash is tender, remove it from the oven. Scoop out a bit of the flesh to make room for the filling, but leave a good amount so the squash holds its shape. Mix the scooped-out flesh with the cooked mixture, cooked grains, walnuts, pomegranate seeds, and breadcrumbs. Add additional spices if desired as outlined. Season with salt and pepper to taste, and then stuff the squash halves with this mixture. Drizzle with olive oil and lemon juice vinaigrette.
- Final Roast: If using a vegan cheese, sprinkle it over the stuffed squash. Return to the oven and roast for an additional 10-15 minutes, or until the top is golden and crispy. Can omit this step.
- Serve: Let the stuffed squash cool for a few minutes. Then, slice into portions and serve warm.