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Stuffed Butternut Squash

Stuffed Butternut Squash
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If you’re looking for a comforting dish that combines vibrant colors and hearty flavors, Stuffed Butternut Squash is your answer. This delightful recipe features tender butternut squash halves filled with a savory mixture of tempeh sausage, wild rice, mushrooms, and kale. It’s not only visually appealing but also packed with nutrients, making it perfect for any occasion—from cozy family dinners to festive gatherings. The addition of a creamy tahini sauce ties all the flavors together beautifully, ensuring everyone at the table will be asking for seconds.

Ingredients

Scale
  • 3 medium butternut squash
  • 3/4 cup wild rice
  • 2 tablespoons olive oil
  • salt + black pepper
  • 16 ounces tempeh
  • 4 cloves garlic (minced)
  • 1 tablespoon fennel seeds
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon red chili flakes
  • 8 ounces sliced mushrooms
  • 4 cups chopped kale
  • 1/2 cup tahini
  • 1/4 cup water (plus more as needed)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons pure maple syrup (optional)
  • 1/8 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Halve the butternut squash lengthwise, remove seeds, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 30 minutes.
  2. Cook the wild rice in water according to package instructions.
  3. In a skillet over medium heat, crumble tempeh and sauté with garlic, fennel seeds, oregano, basil, and red chili flakes until fragrant.
  4. Add mushrooms and kale to the skillet; mix in cooked wild rice until well combined.
  5. Prepare the tahini sauce by whisking tahini, water, lemon juice, minced garlic, cumin, and salt until smooth.
  6. Stuff the roasted squash halves with the filling and drizzle with tahini sauce before returning to the oven for another 30 minutes.

Nutrition

Find it online: https://www.kitchenstorydaily.com/stuffed-butternut-squash/