Adapted from Jamie Oliver’s cookbook, Happy Days with the Naked Chef, this dish is perfect for cold fall or winter days as it warms our heart and soul. It can also be filled with rice and pine nuts. The best part is the rice or couscous cooks in the squash using only the moisture from its flesh.
Vegan Stuffed Butternut Squash with Mushrooms and Couscous PrintVegan Stuffed Butternut Squash with Mushrooms and Couscous
Ingredients
- 3 1/4 pounds (1.5 kg) butternut squash, cut in half lengthways and seeds and fibers scooped out
- 1 small handful dried porcini mushroom
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 5 pieces sun-dried tomatoes, chopped
- 3 1/2 ounces (100 g) couscous
- 2 sprigs of fresh rosemary, leaves picked and finely chopped
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground coriander seeds
- 1/2 handful walnuts, very coarsely chopped
- olive oil
- salt, black pepper to taste
Instructions
- 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.
Frequently Asked Questions
How do I scoop out the butternut squash without tearing the shell?
Use a sturdy spoon and scoop carefully, leaving about a half-inch of flesh around the walls to keep the shell intact. Roasting the squash cut-side down first for 30 to 40 minutes makes the flesh easier to scoop cleanly. 
Do I need to cook the couscous before mixing it with the mushrooms for the filling?
Yes, cook the couscous fully before combining it with the mushrooms, then fill the squash and return it to the oven just long enough to heat everything through. Adding raw couscous to the squash will not give it enough moisture or time to cook properly.
Can I prepare the stuffed squash ahead of time and reheat it?
You can assemble the filled squash up to a day ahead and refrigerate it unbaked. Add about 10 to 15 minutes to the final oven time if going in cold, and cover loosely with foil to prevent the filling from drying out.
Looks so great that I had to try making it. I used Acorn Squash, leftover couscous flavored with garlic and my sundried tomatoes where soaking in seasoned olive oil but everything else was the same. The filling tastes wonderful. I have it baking in the oven as I type. I have no doubt it will turn out nicely. Thank you for sharing your lovely recipe.