Stuffed Butternut Squash
It’s officially Fall y’all & I am coming in hot with all of the cozy things. …Food, oily things & attire!
I enjoy eating seasonally & simply feel better when I do, so I wasted no time on adding the Fall flavors to our menu at home. Here, in Ohio, the first day of Fall was chilly, cloudy (with tiny peeks of sunshine) rainy and kind of moody, so I kicked it off completely committed and went right for the butternut squash and “Oh my gourd”, I am so glad I did! It took my already Fall feelings to the next level and Im not mad about it. I figure if we are on our way to freezing cold and snow, I’m going to enjoy all of the Autumn vibes until we get “there”. Then I’ll deal with the (where we end up) Winter, later.😭
I assumed that this recipe would be good, but it has genuinely left me wanting it every week since. So, so good! It is not my recipe, but that of Anthony Williams (Medical Medium) one of my favorite go-to’s for health and wellness. It is sweet & savory, comforting & filling - perfect for this time of year!
The Ingredients
1 large Butternut Squash (halved and seeds removed)
2 1/4 cups Cauliflower florets*
1/2 cup diced Onion
2 Garlic cloves, minced
1/4 cup Carrot, finely diced*
1 cup Mushroom, chopped*
1 Celery stalk, finely chopped
1/2 tsp dried Thyme
1/2 tsp pure Maple Syrup*
1 tbsp chopped Parsley, more for garnish
1/2 tbsp lemon juice
Ingredient notes *
Cauliflower florets: I use frozen Organic riced Cauliflower (for one less thing to chop)
Mushrooms: I use frozen Organic 365 Mushroom mix (again, to for-go additional chopping)
Carrots: I did chop the carrots, however, the next time I am going to try using shredded carrots, because at this point I am sure you can guess why!?
Maple Syrup: I used a little more than 1/2 tsp.
Lastly, there is no salt in the recipe, however, you may find that you want to add some to taste.
THE HOW TO:
Preheat oven to 400 degrees and Line a baking tray or dish with parchment paper
Bake the Squash halves on the baking tray for 40 to 50 minutes (depending on the size). until very tender when pierced with a fork. I think mine took more like an hour, because they were quite large.
If using frozen cauliflower and mushrooms like I did, I recommend defrosting, at least slightly prior to adding in below. If you are using fresh cauliflower or mushrooms, obviously skip this step.
Place a skillet on medium-high heat (add a little water or olive oil depending on your desire). Add the diced onion and cook for 3 to 5 minutes. I used water.
Add the garlic, carrots, mushrooms, celery and cauliflower are soft. 5-10 minutes. Then place contents in a bowl.
Next mix in the dried thyme, maple syrup, chopped parsley and lemon juice and combine well.
Once the squash halves are tender, fill them up with the filling. (I loosened up some of the squash “meat” in order to make more room for the filling all along the squash and not just where the seeds were).
Place them back in the oven to roast for an additional 5 to 10 minutes.
Lastly, garnish with fresh parsley and enjoy!
sweet & savory
Warmed me up from the inside out. Looking forward to this being a regular on our Fall & Winter menu.
What I like about this recipe, besides it’s healthiness and deliciousness, is the fact that you can easily play around with it to make them your own, or switch them up with what you have on hand each time. For example, I added some cooked breakfast sausage to the mix for Rob’s half. I also plan to play around with adding (but not necessarily at the same time) quinoa, brown rice, turkey bacon, regular bacon, raisins, dried cranberries, diced apple, pecans and walnuts. …Just to name a few.
Our squash was so large that it ended up being two meals for me & about one & a half for Rob. It was so good the first day, and equally as good the second day. …Maybe even a smidgen better because the flavors had come together even more. Absolutely loved it to say the least. 🖤
Would love to know if you give it a try!
xo. e
As mentioned above, the recipe is from Anthony William’s book Cleanse to Heal.