This dish can be served as a side or as a main dish. It’s a great vegetarian option for a Holiday Dinner because of the flavors and seasonality of the ingredients.
- 1 Butternut Squash (I prefer smaller, round squashes)
- 8oz. 0f Bread
- 2 eggs
- 1/2 Onion
- 3-4 cloves of garlic (minced)
- 6-8oz. Fresh Spinach or Seasonal Greens* (chopped)
- 4oz. mushroom* (diced)
- 2oz. of sweet peppers*
- 1/4 cup of Flat-leafed Parsley*
- 8oz. extra-firm Tofu* (optional)
- Lemon (or 1 Tbsp. lemon juice)
- 2 Tbsp. butter (softened)
- Olive Oil
- Salt & Pepper to taste
*These ingredients should be organic whenever possible
Mise en place~
Before you begin, it makes sense to complete your mise en place— this makes assembling the dish much easier.
- Turn on oven and pre-heat to 450ºF
- Dice bread, then spread out on dry backing sheet. Put into oven while you wait for it to pre-heat. The bread should toast until dry (but not crumbling).
- Dice onion (preferably white) and then rinse in cool water; set aside.
- Mince garlic cloves; set aside.
- Rinse and dice sweet peppers; set aside.
- Rinse, dry, and chop Spinach (or whatever seasonal green you like/have on hand); set aside.
- Clean mushrooms by wiping down with a clean towel. Chop them to roughly about the same size; set aside.
- Rinse, peel, and scoop out butternut squash– be sure to keep the squash intact, and also to cut the bottom off so that the squash is flat enough to bake “sitting up”. (If you want to take the time, you could save the seeds that are scooped out during the cleaning process; rinse, salt to taste, and toast until yummy!). Once cleaned, oil the squash inside and out with olive oil; set aside in roasting pan.
- Be sure to check on your bread in the oven– you don’t want to overly toast or burn it. (This is a great way to use up any stale bread you might have in your fridge.)
- In a bowl, whisk together the 2 eggs, softened butter and 1/4 Cup of milk. Add salt, pepper, sage and rosemary to your taste/liking.
Now comes the fun part!
- Let toasted bread cool to room temperature. Once cooled, add them to the egg mixture.
- To the bowl, add the rest of the mise en place vegetables and juice of 1/2 of a lemon.
- Mix ingredients together until ingredients are uniformly dispersed.
- At this point, if you have decided to include tofu in your recipe, this would be a good time to gently fold it into the mixture.
- Once finished, stuff the dressing into the empty cavity of the squash. (If there’s not enough room inside the squash, you can always oil some ramekins and bake the dressing separately, covering ramekin with foil.)
- Once stuffed, return squash to “sitting position” in roasting pan, sprinkle with a little salt and pepper (It should stick because the squash was oiled during prep.), cover pan loosely with foil
- Bake at 450ºF for 30 minutes.
- Then, uncover the squash and reduce heat to 400ºF
- Bake for another 20 minute (or, until the butternut squash is well-roasted– you should be able to easily puncture the squash with a fork).
- When squash is done, take it out of the oven, and let it rest for a good 10-15 minutes.
- Once it has cooled a bit, turn squash over onto it’s side and carve horizontally.