Seasonal Stuffed Kabocha Squash
You’ll definitely want to make room on your Thanksgiving table for this show-stopping Stuffed Kabocha Squash. Your plant-based guests will be delighted that you went all out with a main course especially for them. But don’t be surprised if everyone else wants a taste too.
In this recipe, hearty Kabocha squash is roasted to perfection and then filled with an array of flavors and textures. Think savory porcini mushrooms, protein-rich, chewy lentils, fluffy quinoa, sweet, sautéed leeks, tart dried cherries, healthy kale sprouts, and crunchy hazelnuts. Not only is the filling very filling, but when combined with the savory and slightly sweet flavors of Kabocha squash, this dish is spectacular to look at and highly satisfying to eat.
This is a comforting and umami-filled recipe to enjoy throughout the season. To take this dish over the top, ladle on a rich gravy or drizzle your favorite dressing. Play around with the filling ingredients and be sure to swap with other beautiful winter squashes that are in season.
Seasonal Stuffed Kabocha Squash
Ingredients
1 Kabocha squash
11/2 tablespoons olive oil
Salt & fresh ground black pepper
2 tablespoons olive oil
½ cup leeks, chopped
2 cloves of garlic, minced
1 package dried porcini mushrooms, rehydrated and diced
½ cup kale sprouts
¾ cup steamed lentils
1 teaspoon poultry seasoning
1/4 cup dried tart cherries, chopped
1/4 cup hazelnuts, chopped and toasted
1 ½ cups cooked quinoa, prepared according to package directions
1 ½ tablespoons tamari
2 drops liquid smoke
1 ½ tablespoons maple syrup
1 teaspoon lemon juice
Fresh thyme leaves for garnish
Preheat oven to 375 F. Cut the top off the squash and then cut the squash in half, removing the seeds and fibers.
Brush the insides with olive oil and sprinkle with salt and pepper. Bake for 30 minutes or until tender, and then turn off the oven.
Combine the tamari, liquid smoke, maple syrup, and lemon juice and set aside.
To make the filling, sauté the leeks, garlic, kale sprouts, and mushrooms over medium-high heat for about 4 minutes. Add in the steamed lentils, hazelnuts and dried cherries and continue cooking for about 2-3 minutes. Stir in the cooked quinoa and the tamari mixture and combine well—season to taste with salt and pepper.
Spoon the filling into the roasted squash halves and garnish with fresh thyme before serving.
