Vegan Stuffed Butternut Squash

Name: Vegan Stuffed Butternut Squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 large butternut squash (3 lb/ 1365 g or 2.88lb/1155 g after cutting and deseeding); 1 tbsp maple syrup (15 g); 2 tbsp oil, divided (30 g); ¾ cup wild rice blend (145 g) – I used Lundberg Wild Blend; ½ cup green lentils (100 g); 2 ½ cups vegetable stock (591 mL); 1 bay leaf; 2 cups mushrooms, diced (170 g/6o z); 2 shallots, finely diced (98 g/⅔ cup); 3 clove garlic, minced or grated (18 g/1 tbsp grated); 1 tsp dried thyme; 2 cups packed kale, chopped (58 g); ¼ cups dried cranberries (30 g); ¼ dry white wine or vegetable stock (60 mL); ¼ cup toasted pumpkin seeds (35 g); ⅓ cup parsley, chopped (8 g); 1 tbsp oil; 1 tbsp balsamic vinegar; 1 tsp maple syrup; 1 tsp dijon mustard; Salt and pepper; 1 shallot, finely chopped (55 g/scant ½ cup); ¼ cup red wine vinegar (60 mL); ½ cup parsley, finely chopped (34 g); 2 cloves garlic, minced (6 g); 1 tsp dried oregano; ⅛-¼ tsp chili flakes; ⅓ cup olive oil (78 mL); generous pinch of salt

Instructions

Prep:15minCook:1h

This stuffed butternut squash makes a beautiful presentation for a meatless holiday main or side but is wonderful anytime of year for a healthy, comforting meal.

Updated at: Sat, 20 Jul 2024 19:18:17 GMT