Mushroom and Sage Stuffed Butternut Squash!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt to taste
- 2 cloves garlic minced
- 1/2 tsp oregano
- 1/4 cup walnuts finely chopped
- 1 medium butternut squash halved and seeds removed
- 1 tbsp butter (avocado oil if vegan)
- 1/4 of a medium white onion
- 6 crimini mushrooms chopped
- 1/2 tsp rubbed sage
- oil *to add before baking*
- Carbohydrate 75.4139711664613 g
- Cholesterol 0 mg
- Fat 0.722992499956887 g
- Fiber 12.8222666757492 g
- Protein 7.86156666663072 g
- Saturated Fat 0.155036966642895 g
- Serving Size 1 1 Serving (682g)
- Sodium 1772.8142833333 mg
- Sugar 62.591704490712 g
- Trans Fat 0.219504833326266 g
- Calories 298 calories
To easily cut and clean squash, insert a sharp knife into the round end to pierce the skin, about 1 inch long. This is necessary for the heat to escape.Place the squash in the microwave for 3 minutes to soften the skin.Continue at the original cut to slice the squash open from end to end. Remove seeds and score the flesh of the squash to allow oil and seasoning to marinate. Set aside.In a saute pan over medium heat, melt butter and saute onion and garlic until fragrant.While the onions cook, pulse the walnuts in a food processor to a fine crumb.Add the mushrooms to the pan and saute just until they soften. Stir in the walnuts.Divide the mixture between the squash halves and let cool.Seal each half in individual FoodSaver heat-sealed bags and refrigerate until ready to bake.To Serve- Brush the squash flesh with oil and season with salt and pepper.Cover and bake at 350 for 45 minutes. Garnish with toasted walnuts if desired!
