Mushroom Stuffed Delicata Squash
Delicious end of summer flavors!
It’s still just the beginning of the Fall season here in central Indiana and I’m loving it, cozy sweaters, hot chocolates in the evening, warm cozy nights by the fire, and the beginning of comfort foods ALL healthy of course! Also the abundance of winter squash in the Farmer’s Market and our local health food store has made my Fall loving self even happier. In the past I’ve roasted butternut squash for savory recipes and pumpkin pie squash for desserts. This Fall I want to add try several different types of squash for both savory & sweet recipes.
The first squash that I roasted was a delicata squash, a perfect squash to stuff with delicious veggies and/or ground sausage. I decided to keep this a lighter side dish, but if you are vegan simply omit the cheese which I usually do during the weeknight meals to help keep dairy to a minimum. The combination of onions and mushrooms goes really well with my homemade basil pesto recipe or to make it a quick dish buy some at the local grocery store. Be sure to check the labels for high amounts of sodium and added preservatives.
I hope everyone is enjoying the Fall weather as much as I am! As always thanks for the visit! Cheers to A happy & healthy day!
Mushroom Stuffed Delicata Squash
Ingredients
- 1 Delicata Squash
- 8 OZ Baby Portobello or Shiitake Mushrooms
- 1 Medium sweet or yellow onion Diced
- 4 TBSP Basil Pesto
- Salt & Black Pepper
- 1/4 Cup Shredded Cheese or Nutritional Yeast Optional
Instructions
- Preheat oven to 400 degrees.
- Cut the stems off the ends, cut in half lengthwise and place in a baking pan upside down. I always add about one inch of water which helps prevent the inside of the pan from burning. Bake for 40 minutes or until squash pierces easily with a fork. Once squash is done baking scoop out the seeds with a spoon.
- While the squash is baking, prepare the filling. Dice the onions, saute in coconut or olive oil till softened. Place onions in a separate small bowl and set aside. Add another 1-2 TBSP coconut oil to the pan with sliced mushrooms, saute for 3 minutes and stir a couple times while mushrooms are sauteing. Add mushrooms to the onions along with 4 TBSP prepared basil pesto & mix.
- Before stuffing the squash, sprinkle it with salt & black pepper.
- Divide mixture between the two squash halves. Sprinkle with cheese or nutritional yeast if desired.
- I have made it without cheese & it's still very filling and delish, but for special occasions or on weekends I like to add a small amount of good quality cheese! Bake at 400 till cheese is melted and slightly browned & crisp on top!
