Mushroom Walnut Stuffed Squash

If you are looking for a vegan main dish to serve for Thanksgiving, a stuffed squash is always a good option!  Not only does it look impressive, it is healthy and delicious as well!  You could stuff it with apples, or grains, but  the recipe I am sharing with you today has a super simple mushroom walnut stuffing that is substantial as well as really good.  The mushrooms and walnuts provide a bit of protein, so this is a full meal if you want it to be, or you could cut the squash in half after making them if you wanted a smaller main dish to serve with other sides.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2-4 servings | Prep Time: 10 minutes | Cook Time: 1 hour | Ready in: 1 hour 15 minutes

Ingredients

• 1 medium buttercup or kabocha squash
• 2 tsp avocado oil (plus more for the pan)
• 1 small organic onion, diced small
• 4 cups organic crimini mushrooms, sliced
• 1 garlic clove, minced
• 1 cup chopped toasted walnuts
• 1/2 tsp dried thyme
• 3 Tbsp chopped fresh parsley
• 1/4 tsp sea salt, or to taste
• 1/4 tsp freshly ground black pepper
• 2 Tbsp white wine

Instructions

1. To make the squash, preheat the oven to 400F degrees.
2. Oil a sheet pan, and place the squash cut side down on it.  Place in the oven and roast until the squash is tender, about 45 minutes to one hour.
3. Meanwhile, while the squash is cooking, to make the filling, combine 2 tsp avocado oil, the onions, mushrooms and garlic in a medium pan over medium heat, and cook until they are all softened, stirring often. Add the walnuts, thyme, salt, pepper, parsley, and white wine, and stir to combine.  Remove from heat.
4. When the squash is done cooking, spoon the filling mixture into it, and serve!