Portobello-Stuffed Butternut Squash
- Yield 6 servings
This dish can be cooked in a conventional or microwave oven. Serve on a bed of Garlic-Pine Nut Spinach.
- Portobello Stuffing:
- 1 (24-ounce) loaf multi-grain bread, cubed
- 1 tablespoon pure olive oil
- 1 tablespoon margarine
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium portobello mushrooms, diced
- 1 1/2 teaspoons poultry seasoning
- 1/2 cup minced parsley
- 1 cup warm water or vegetable broth
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- Butternut Squahs with Glaze:
- 1/2 cup ginger ale
- 1/4 cup orange juice
- 2 teaspoons tamari or soy sauce
- 1 tablespoon honey
- Juice of 1 lemon
- pinch cayenne pepper
- 3 medium 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.