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Serves 2 (makes 4)
2 medium delicata squash, sliced in half lengthwise, seeds scooped out
extra-virgin olive oil
salt and pepper
1 medium shallot, diced
2 cups diced mushrooms (any kind)
1 teaspoon dried thyme
1/4 cup white wine
2 tablespoons panko
2 kale leaves, ribs removed, shredded finely
1/4 cup fresh grated Parmesan cheese or dairy-free cheeze, plus more for garnish
Preheat the oven to 400 degrees. Rub a little bit of olive oil on all sides of each piece of squash. Grind fresh salt and pepper over the cut side of each piece, and set the squash face down on a baking sheet. Roast in the oven for 15-20 minutes. The squash should be soft yet firm.
Meanwhile, prepare the stuffing. Heat 2 tablespoons of the olive oil in a pan and add the shallots. Cook for 1 minute, or until the shallot is transparent. Add the mushrooms, thyme, and a dash of salt, and cook on medium heat until the mushrooms reduce, 2-3 minutes. Deglaze the pan with wine, and cook for another 2 minutes, or until the liquid has mostly dissolved. Turn off the heat, and stir in the panko, kale, and 1/4 cup Parmesan cheese. The mixture should be moist. Season with salt and pepper if needed.
When the squash is out of the oven, gently scoop out the center, and coarsely chop it with a knife. Be sure to leave the rind intact. Add the cooked squash to the mushroom mixture, and stir well. Spoon the stuffing back into the squash halves, sprinkle with more cheese, and place the stuffed squash on the baking sheet, cut side up. Bake for another 20 minutes, or until the cheese has turned golden brown. Serve hot.