Stuffed butternut squash

Ingre­di­ents:

• 1 lar­ge but­ter­nut squash, hal­ved and seeds removed
• 1 small cauliflower
• 1 oni­on, diced
• 2 cloves of gar­lic, minced
• 2 small, fine­ly diced carrots
• 5–6 chop­ped mushrooms
• 1 stick of cele­ry, fine­ly chopped
• 1/2 tsp dried thy­me
• 1/2 tbsp map­le syrup
• 1 tbsp chop­ped pars­ley; more for garnish
• 1/2 tbsp lemon juice

Pre­pa­ra­ti­on:

Pre­heat the oven to 200°C.

Line a bak­ing sheet with parch­ment paper. Place the pump­kin hal­ves on the bak­ing sheet. Roast in the oven for 40 to 50 minu­tes, depen­ding on the size of the squash, until very ten­der when pier­ced with a fork. Pul­se the cau­li­flower flo­rets in a food pro­ces­sor until you get a coar­se, rice-like tex­tu­re. This can also be done by hand with a kni­fe. Put aside.

Sau­té the diced oni­on pie­ces in a skil­let over medi­um heat until trans­lu­cent, 3 to 5 minu­tes. Add some water if neces­sa­ry. Add the gar­lic, car­rots, mush­rooms and cele­ry. Cook until the mush­rooms and car­rots are soft, 5 to 10 minu­tes. Put ever­y­thing in a bowl. Add the cau­li­flower rice to the vege­ta­ble and mush­room mix­tu­re along with the dried thy­me, map­le syrup, chop­ped pars­ley and lemon juice. Mix well.

When the but­ter­nut hal­ves are soft, fill them up to the edge with the vege­ta­ble mix­tu­re. Bake again in the oven for 5 to 10 minu­tes. To ser­ve, arran­ge the hal­ves on a plat­ter or indi­vi­du­al pla­tes. Gar­nish with fresh parsley.

Bon appe­tit!

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