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Broccoli-stuffed Butternut Squash with Mushroom-cashew Gravy

Recipes

Looking for a healthy fall meal? This butternut squash recipe will be perfect and can stand alone as a meal. Let us know what you think if you give it a try.

Serves 4 / 30 minutes prep / 40 minutes cooking

  • 2 TB. extra-virgin olive oil
  • 2 large butternut squash halved and scraped clean
  • 2 large broccoli heads cut into bite-sized pieces
  • 1 carrot scrubbed split into quarters and chopped
  • 1 cup red quinoa cooked soft (yields 2 cups cooked)
  • 1/4 cup black sesame seeds (optional)
  • 1/4 cup extra-virgin olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic chopped
  • 10 shiitake mushrooms chopped
  • 1 TB. fresh rosemary minced (mince then measure)
  • 1 tsp. fresh tarragon minced (mince then measure)
  • 1 tsp. sea salt
  • 1/2 cup raw cashew pieces
  • 3 TB. tamari
  • 1 cup water
  • 1 small yellow bell pepper chopped small (for garnish)
  • 8 sprigs fresh rosemary (for garnish)

Smile and sigh. Put on your favorite music.

  1. Preheat oven to 350 degrees.
  2. Shave off a slice of skin from the bottom of each squash half so it sits flat and steady. Brush squash halves with extra-virgin olive oil and place in glass baking dishes. Put squash in the oven and set timer for 40 minutes
  3. In a sauce pan boil 2 cups pure water and add one cup quinoa. Cover and turn stove to low for 10 minutes.
  4. 4. Remove quinoa from stove add sesame seeds to sauce pan return cover and set aside.
  5. In another sauce pan boil one inch of water. Add broccoli flowers and carrot pieces. Cover and let cook 5 minutes. Drain off water. Keep uncovered and set aside.
  6. In a large skillet sauté onions in extra-virgin olive oil until clear. Add garlic, mushrooms, herbs and salt and continue sautéing until mushrooms darken and soften. Turn stove off and allow contents of skillet to cool.
  7. When the timer for the squash rungs turn oven off but leave squash in.
  8. Place contents of skillet into strong blender. Add cashews, tamari and water. Blend until smooth. Add small amounts of extra water as needed. Pour into a sauce pan and reheat on low.
  9. In large mixing bowl combine quinoa and sesame seeds with vegetables mix gently.
  10. Place each squash half on its own plate. Fill each squash with vegetable-quinoa mixture creating a mound (use your clean hands to shape it and compress it). Make a deep depression in the top of the mound and pour gravy into it allowing some to spill over abundantly. Sprinkle with yellow peppers and top with 2 rosemary sprigs.
  11. Serve with the extra gravy nearby!

NOTE: This meal stands alone easily. It is has the warm roasted flavors of a Thanksgiving meal.

Recipe from Jennifer Lynn, Haiku Hawaii