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Holiday Roasted Stuffed Butternut Squash

Name: Holiday Roasted Buckwheat Stuffed Butternut Squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.5 medium or large butternut squash; 0.5 cup WILD GROATS™ buckwheat groats (cooked); 1 cup sliced baby bella mushrooms (or mushroom of choice); 1 onion, diced; 2 - 3 kale leaves, removed from stem and chopped; 0.5 cup chopped pecans (or walnuts); 3 tablespoons dried cranberries; 1 tablespoon dried thyme; 1 tablespoon olive oil; 0.25 teaspoon paprika; 0 Pinch of salt + pepper (to taste)

Holiday butternut squash stuffed with buckwheat, cranberries and vegetables

Roasted Stuffed Butternut Squash is a quintessential vegan friendly holiday dish! Looking for an easy Thanksgiving recipe to wow your dinner party? Try this one on for size. Super easy to make, and this buckwheat gluten-free stuffing is so good on it's own, you could make it alone as a stuffing recipe side dish.

Want to get your WILD GROATS™ organic buckwheat groats in time for the holidays? Now available on Amazon Prime HERE.

[[ recipeID=recipe-9l84s7zvp, title=Holiday Roasted Buckwheat Stuffed Butternut Squash ]]

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Holiday Roasted Stuffed Butternut Squash

Ingredients

Instructions

Ingredients

1 ½ medium or large butternut squash
½ cup WILD GROATS™ buckwheat groats (cooked)
1 cup sliced baby bella mushrooms (or mushroom of choice)
1 onion, diced
2 - 3 kale leaves, removed from stem and chopped
½ cup chopped pecans (or walnuts)
3 tablespoons dried cranberries
1 tablespoon dried thyme
1 tablespoon olive oil
¼ teaspoon paprika
Pinch of salt + pepper (to taste)

Instructions

Preheat your oven to to 400 degrees F and grease a baking sheet with coconut oil (or line with parchment paper)
Prep the butternut squash: Cut the squash in half lengthwise. Remove the seeds and some of the flesh if you are able to using a melon baller. Brush the inside of each squash with olive oil and season with salt and pepper (optional).
Place the butternut squash onto the baking sheet with the cut side facing down, and bake for 15 minutes. Then flip the squash over with the cut side facing up and bake another 30 - 45 minutes until tender (i.e. you can pierce the squash easily with a fork or knife).
While the squash is baking, prep your stuffing ingredients: Peel and dice the onion. Slice the mushroom. Chop the kale. Cook the buckwheat groats.
In a large frying pan, on medium to low heat, add a tablespoon of olive oil and sauté the onion for about 3 minutes.
Next add the mushrooms and thyme and cook for another 2-3 minutes. Add the cooked buckwheat and season with paprika, salt and pepper (optional). Combine the ingredients using a spatula and cook for another minutes, then remove from heat.
In a separate bowl, add the ingredients from the frying pan. Then add the pecans, kale, and dried cranberries. Mix all the ingredients to combine well.
Once the squash is cooked, remove from oven. Stuff both sides of the squash with your buckwheat stuffing. You can either keep your squash halves separate, facing up -OR- putting the halves back together as if the squash were whole again, tie together with a thread. Bake for another 5 minutes.
Remove from over and let cool. To serve, cut into slices and garnish with additional dried cranberries and nuts. Enjoy!

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Holiday Roasted Buckwheat Stuffed Butternut Squash

Ingredients

Instructions

Ingredients

Instructions