Baked Stuffed Winter Squash
Yield 4 servings
(adapted from Chef Ana Sortun)
- 2 1.5 lb. butternut squash, split in half and seeds removed (or any winter squash except spaghetti)
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1/2 Cup diced fennel (optional)
- 1/2 pound each of spinach and kale, stems removed and slices into half inch pieces (5 cups total)
- 2 leeks, finely chopped and washed (or onions, about 1 cup chopped)
- 1 Cup vegan parmesan cheese (see recipe here) or nutritional yeast
- 1/3 Cup finely chopped dried apricot or golden raisins
- 4 tablespoons chopped walnuts or almonds
- 4 teaspoons of honey
- 2 teaspoons fresh squeezed lemon juice
- 4-6 tablespoons of whole wheat panko bread crumbs (or wheat berries or quinoa for gluten free)
- Dried mint (or oregano) and paprika for sprinkling on top before serving
- Pre-heat oven to 375 degrees.
- Place the squash on heavy baking sheet with the skin side down and season each one with salt. Drizzle 2 teaspoons of olive oil over each one and rub it in so that it’s lightly oiled and even. Turn the squash over so that the cut side is resting on the baking sheet and roast for about 20 minutes or until the squash is tender.
- Meanwhile, heat one tablespoon of olive oil in a large sauté pan and cook the leeks and fennel on low-medium heat, adding a tablespoon of water after a few minutes to keep them from burning. Cook for about 7 minutes or until they are tender and soft, adding a little salt and pepper to taste. Stir in the spinach and kale. Cover the pan with a lid so that the greens wilt, quickly. Cook for about 4-5 minutes until the greens are tender.
- Stir in the apricots, nuts, cheese, honey, lemon juice, breadcrumbs or grains if using. Make sure the cavities of the squash are seasoned. Fill the cavities of the squash with filing, spreading any leftover over the body of the squash.
- Bake them for 15 minutes. Sprinkle with dried mint and paprika.