Vegan Stuffed Butternut Squash With Mushrooms And Couscous Recipes

STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 200 degrees C (390 Fahrenheit).
• Cut the butternut squash in half lengthwise.
• Scoop out the seeds and place the two halves on a baking tray.
• Bake for an hour until the flesh is soft.
• Heat up the oil in a pan and add the onion chopped finely.
• Fry for 2-3 minutes until it softens, then add the chopped courgette and red pepper, give them a good stir, add the vegetable stock and boil for 15 minutes.
• Use a spoon to scoop out the flesh from the butternut squash, leaving about 1 1/2 cm around the edges.
• You can add some of the flesh to the pan. I enjoyed the rest of it on its own, it's super delicious!
• Take the pan off the heat, add the couscous and place a lid on the pan.
• After 5 minutes, remove the lip the fluff the couscous up with a fork.
• Season with salt and pepper and mix in the tomato purée.
• Stuff the butternut squash halves with the couscous, sprinkle some grated cheese over, and bake in the oven for a further 5-10 minutes.
• Garnish with freshly chopped parsley.

VEGAN STUFFED BUTTERNUT SQUASH WITH MUSHROOMS AND COUSCOUS

Steps:

• In a bowl soak the porcini in about 1 cup (200 ml) water for around 5 minutes.
• Preheat the oven to 200C (392F).
• Using a spoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh and set aside.
• Heat 2 tablespoons of olive oil in a frying pan and add chopped red onion and garlic.
• Sauté them for a few minutes, then add coriander, chili, rosemary, the chopped butternut squash flesh and the sun-dried tomatoes.
• Cook for 5 minutes or until tender.
• Add the porcini and soaking water, season with salt and black pepper and cook for another 2 minutes.
• Stir in the couscous and walnuts, then spoon the mixture tightly into the 2 halves of the squash and press the halves together.
• Rub the skin of the squash with olive oil, wrap it in foil, place in a baking tray and bake in the preheated oven for about 1.5-2 hours or until the squash is tender.

VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
• While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.
• Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.
• Remove squash from the oven and stuff with the couscous-veggie mixture.