Stuffed Butternut Squash with Ginger Miso Vinaigrette
Fall is officially here with the cold weather rolling in and I am so ready to bring out this season's recipe favourites. One of my favourite things about living in Ottawa is enjoying the local and seasonal foods that each season brings. I love the fall especially because on top of taking out all my favourite cozy things like big sweaters, fuzzy socks and beeswax candles, we get to enjoy amazing and comforting fall veggies like squash!!
I'm also super excited to be sharing this recipe because it is the first recipe I've developed for my Culinary Nutrition course that started in September. I was searching for inspiration and craving warming food when I came across a picture of this beautifully done stuffed butternut squash dish with the squash made into these adorable bowls. Who doesn't love a meal when you can eat the bowl too?! So, I made up my mind to create colourful butternut squash bowls stuffed with rice, vegetables and a tasty vinaigrette loaded with anti-inflammatory properties.
Here it is!
For the squash:
- 2 butternut squashes, small to medium size
- 2 tbsp avocado oil
- Sea salt
For the vinaigrette:
- 1 tbsp flax oil
- 2 tbsp apple cider vinegar
- ½ tbsp miso paste
- 1 tbsp raw honey
- ½ tbsp freshly grated ginger
For the stuffing:
- 1/3 cup pumpkin seeds, dry roasted
- 3 green onions, sliced
- 3-4 shiitake mushrooms, sliced
- ¾ cup wild rice mixture (I used ¼cup wild rice and ½ cup brown rice)
- ½ cup kale (about one large leaf), chopped
- ¼ cup goji berries, unsweetened
- ½ cup roasted butternut squash, cubed
- Sea salt
- Avocado oil for sautéing
To prepare the squash:
- Preheat oven to 400 degrees F.
- Wash and dry the outside of the squashes (do not peel).
- Cut each squash just above where the squash begins to flare out. Using a spoon, scoop out the seeds and pulp like you would carving a pumpkin. You can set the seeds aside to be cleaned and roasted later.
- Using a brush, add approximately ½tbsp of avocado oil to each squash and spread evenly on the inside and top edge of the squash “bowl”. Season with salt and pepper.
- Cook on a baking sheet at 400 degrees F for 25-35 minutes until tender but not mushy. They could take longer depending on the size of the squash, but start checking at 25 minutes to prevent overcooked, mushy bowls.
- With the remaining squash tops, peel and dice into small cubes. Combine with 1tbsp avocado oil, sea salt and pepper. Roast on baking sheet for 10-15 minutes.
Note: You only need ½ cup of cubed squash for the filling. You will have leftover squash that can be roasted or stored in the fridge for future use.
To prepare the filling:
- While the squash bowls are in the oven, cook rice as directed on package. I recommend soaking the rice before cooking as this will increase its’ digestibility and reduce cooking time. Once the rice is cooked, set aside to cool.
- While the rice is cooking, prepare the stuffing. Remove hard stem from kale and cut into small pieces. Place in a mixing bowl and add a pinch of sea salt and ½ tsp of flax oil. Massage until kale softens and becomes darker in colour. Set aside.
- Slice the mushrooms and green onions (white and light green parts only). In a small pan over medium heat, sauté mushrooms and onions in a bit of avocado oil until soft. Set aside.
- If your pumpkin seeds are raw, you can roast them on medium-low heat in a dry skillet, stirring occasionally, until they brown and start popping (10-15 minutes).
Putting it all together:
- In a small bowl, prepare dressing by whisking together flax oil, apple cider vinegar, miso paste, raw honey and freshly grated ginger.
- In a large mixing bowl, combine rice, ½ cup of cubed butternut squash, kale, sautéed mushrooms and onion, goji berries and dressing. Season with sea salt to taste.
- To serve, stuff the squash with the rice mixture and top with roasted pumpkin seeds. Enjoy!