Butternut is one of my favorite winter squashes! It’s so easy to prepare and so versatile. Sweet and light when cooked, butternut is also substantial enough to stand up to both long cook times and quick sautés. Winter squash is best enjoyed during harvest season—late summer through early winter. Certainly, this recipe makes a healthy perfect week night supper!
Winter squash is also a nutritious super food.
- Like other varieties, butternut squash is packed with antioxidants and fiber.
- High in folate and vitamin B6, essential for proper immune system functioning
- The beautiful orange shade indicates high levels of carotenoids, which are important for heart health.
Cooked vegan dishes like this are a great option when following a high raw diet, if you’re looking for something, warm, healthy and filling on a cold winter night. Serve with a warm bowl of soup or a healthy salad for a nutritious combination.
Roasted Butternut Squash with Truffle Aioli, Wild Mushrooms and Arugula
Prep time
Cook time
Total time
Warm and comforting butternut squash stuffed with wild mushrooms, arugula, pecans, pomegranate and sage, served with a drizzle of rich truffled cashew cream
Author: Rachel Carr
Recipe type: Vegan
Serves: 2 servings
Ingredients
Truffle Aioli
- 1 cup cashews, soaked 2 hours
- 1 cup water
- 1 Tablespoon lemon juice
- 1 Tablespoon agave (optional)
- salt and pepper to taste
- 1 Tablespoon white truffle oil
Stuffed Butternut
- 1 whole butternut squash
- 2 tablespoons olive oil
- 1 shallot, chopped
- 2 cups wild mushrooms, cleaned and chopped into large pieces
- 1 tablespoons fresh sage, chopped
- 1 clove garlic
- 2 cups arugula
- ¼ cup walnuts, chopped
- ¼ cup pomegranate seeds
- 4-6 fresh sage leaves
- salt and pepper to taste
Instructions
- For the Truffle Aioli, place all the ingredients in a blender. Puree until the aioli is smooth.
- Preheat the oven to 350 F. Slice the butternut squash lengthwise and scoop out the seeds. Brush the squash with oil and place cut side down on a sheet pan and roast for 35-45 minutes, or until easily pierced with a knife. Remove from the oven when done and allow to cool.
- While the squash is cooking, heat the olive oil in a skillet. add the chopped shallot and cook for 1-2 minutes or until translucent. Add the wild mushrooms, fresh sage and garlic. Sauté for about 5 minutes on low until the mushrooms are browned. Add the arugula and cook for about 1 minute or until the arugula is wilted. Remove from the heat and serve immediately.
- To serve, stuff the butternut squash with the sautéed mushrooms and arugula. Garnish with chopped nuts, pomegranate seeds, fresh sage leaves, and a drizzle of the Truffle Aioli.
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