Portobello-Stuffed Butternut Squash
- Yield: 6 servings
- Portobello Stuffing:
- 1 (24-ounce) loaf multi-grain bread, cubed
- 1tablespoon pure olive oil
- 1tablespoon margarine
- 1medium onion, diced
- 2medium carrots, diced
- 2stalks celery, diced
- 2medium portobello mushrooms, diced
- 1 1/2teaspoons poultry seasoning
- 1/2cup minced parsley
- 1cup warm water or vegetable broth
- 1/2teaspoon ground black pepper
- 1/2teaspoon salt
- Butternut Squahs with Glaze:
- 1/2cup ginger ale
- 1/4cup orange juice
- 2teaspoons tamari or soy sauce
- 1tablespoon honey
- Juice of 1 lemon
- pinch cayenne pepper
- 3medium butternut squash, halved lengthwise and seeded
- To make stuffing: Place bread cubes on a baking sheet and bake in a 250-degree oven for 20 to 30 minutes or until dried out.
- Heat olive oil and margarine in a large skillet over medium heat. Add the onions, carrots and celery and cook, stirring, 3 minutes or until vegetables are lightly browned. Add mushrooms and poultry seasoning; continue to cook 2 minutes. Add parsley and transfer to a large mixing bowl. Add dried bread cubes and mix well with warm water or broth. Allow to stand 30 minutes until the bread absorbs all the liquid and the stuffing appears fluffy. Season with salt and pepper. Set aside.
- To make squash and glaze: Preheat oven to 375F. Combine ginger ale, orange juice, tamari or soy sauce, honey, lemon juice and cayenne.
- Place the squash halves cut side down on a nonstick baking sheet or one lined with foil. Add 1/2 cup water and bake 50 minutes or until nearly tender. Turn squash halves, cavity side up. Brush generously with the orange juice mixture and use an ice cream scoop or large spoon to mound the cavity of each with some of the stuffing.
- Add another 1/2 cup water to the pan and bake 30 minutes or until squash is lightly browned and stuffing is heated through.
- For microwave cooking: Place squash halves, cavity side down, in a microwave safe plate. Add 1/4 cup water and cover lightly with plastic wrap. Microwave on high 20 minutes or until almost tender. Turn squash, cavity side up, brush with orange juice mixture, mound each with a portion of stuffing and microwave on high for 10 minutes or until stuffing is heated through.
Nutritional Info *per serving
- Calories 406
- Fat 7g
- Cholesterol 3mg
- Sodium 961mg
- Carbohydrate 80g
- Protein 12g