Description
A cozy, flavorful vegetarian dish featuring roasted butternut squash stuffed with confit red onions, sautéed mushrooms, creamy cheese, walnuts, and cranberries. Perfect for comforting dinners or festive gatherings.
Ingredients
Scale
- 1 large butternut squash, halved lengthwise and deseeded
- 2 large red onions, thinly sliced
- 250 g cremini or mixed mushrooms, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, minced
- 50 g walnuts, roughly chopped
- 2 tablespoons dried cranberries
- 100 g cream cheese
- 3 tablespoons breadcrumbs
- 1 tablespoon chives, finely chopped
Instructions
- Preheat oven to 200°C (390°F) and line a baking tray with parchment paper.
- Cook sliced red onions in 2 tablespoons olive oil over low heat for 25–30 minutes until soft and golden. Add garlic, thyme, and rosemary during the last few minutes.
- In another pan, sauté mushrooms with 1 tablespoon olive oil until browned. Set aside.
- Combine cooked onions, mushrooms, cream cheese, breadcrumbs, walnuts, cranberries, and chives in a bowl.
- Place butternut squash halves cut-side down on the tray. Drizzle with olive oil and roast for 30–40 minutes until tender.
- Turn squash over, scoop a bit of flesh from each half, and mix it into the filling.
- Stuff the squash with the filling and return to the oven for 15 minutes until golden and heated through.
- Top with fresh chives, a few walnut pieces, and a pinch of flaky salt before serving.
Notes
- Score the squash flesh before scooping for easier filling.
- Toast the walnuts before mixing to boost their flavor.
- Add lemon zest to the filling for a touch of brightness.
- Let the onions cook low and slow to bring out their natural sweetness.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 380
- Sugar: 11g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 18mg
Keywords: stuffed squash, vegetarian main dish, confit onions, mushroom filling, holiday recipe