Description
Butternut Squash Vegducken With Mushroom-Cranberry Stuffing is a visually stunning and delectable dish that combines the sweet, nutty flavors of roasted butternut squash with a savory stuffing of earthy mushrooms and sweet-tart cranberries. This impressive centerpiece will elevate any holiday gathering or cozy dinner at home, making it perfect for both special occasions and everyday indulgence.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 cup cremini mushrooms, diced
- 1/2 cup dried cranberries
- 1 medium onion, chopped
- 1/2 cup celery, chopped
- 1 cup low-sodium vegetable broth
- 2 tsp olive oil
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- In a skillet over medium heat, sauté onions and celery in olive oil until soft. Add diced mushrooms and cook until golden brown.
- Stir in cranberries, thyme, sage, salt, and pepper. Mix in vegetable broth until just moistened.
- Generously stuff each squash half with the filling mixture.
- Place stuffed squash halves in the baking dish, cover with foil, and bake for 45-50 minutes until tender.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half (about 200g)
- Calories: 220
- Sugar: 10g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg