Description
Butternut Squash Vegducken With Mushroom-Cranberry Stuffing is a stunning plant-based dish that serves as the perfect centerpiece for your holiday table or family gatherings. This recipe features a beautifully roasted butternut squash filled with a savory blend of earthy mushrooms, sweet dried cranberries, and aromatic herbs. With vibrant flavors and an eye-catching presentation, this dish is sure to impress your guests and elevate any meal.
Ingredients
Scale
- 1 medium butternut squash
- 1 cup shiitake or cremini mushrooms, chopped
- ½ cup dried cranberries
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp olive oil
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Cut the top off the butternut squash and scoop out the seeds.
- In a skillet over medium heat, add olive oil. Sauté onions and garlic until soft (about 3 minutes). Add mushrooms and cook until they release moisture.
- Stir in cranberries, thyme, salt, and pepper; cook for an additional 5 minutes.
- Fill the hollowed squash with the mushroom-cranberry mixture.
- Place on a baking sheet lined with parchment paper, drizzle with olive oil, and roast for about 60 minutes until tender.
- Allow to cool for 5 minutes before slicing or serving whole.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 180
- Sugar: 10g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg