You are here: Home » Recipes » Portobello-Stuffed Butternut Squash Portobello-Stuffed Butternut Squash Recipe by Relish Contributor Yield 6 servings This dish can be cooked in a conventional or microwave oven. Serve on a bed of Garlic-Pine Nut Spinach. PrintEmail Ingredients Portobello Stuffing:1 (24-ounce) loaf multi-grain bread, cubed1 tablespoon pure olive oil1 tablespoon margarine1 medium onion, diced2 medium carrots, diced2 stalks celery, diced2 medium portobello mushrooms, diced1 1/2 teaspoons poultry seasoning1/2 cup minced parsley1 cup warm water or vegetable broth1/2 teaspoon ground black pepper1/2 teaspoon saltButternut Squahs with Glaze:1/2 cup ginger ale1/4 cup orange juice2 teaspoons tamari or soy sauce1 tablespoon honey Juice of 1 lemon pinch cayenne pepper3 medium butternut squash, halved lengthwise and seeded Water Instructions 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.