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Olivia

Butternut Squash Stuffed with Mushrooms & Cream

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Roasted butternut squash stuffed with creamy mushrooms. A rich, comforting Let’s Veg recipe perfect for cozy dinners or special meals.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 108
Ingredients Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 medium butternut squash halved lengthwise and seeded
  • 3 tbsp olive oil divided
  • Salt to taste
  • Black pepper to taste
  • Mushroom Cream Filling
  • 2 tbsp butter or olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced
  • ½ cup cream or plant-based cream
  • ¼ tsp dried thyme
  • ¼ tsp nutmeg optional
  • Salt to taste
  • Black pepper to taste

Cooking Instructions
 

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Brush cut sides of squash with 2 tbsp olive oil and season with salt and pepper.
  3. Place squash cut-side down and roast for 35-40 minutes, until tender.
  4. While squash roasts, heat butter or olive oil in a skillet over medium heat.
  5. Add onion and cook for 4-5 minutes until soft.
  6. Add garlic and cook for 30 seconds until fragrant.
  7. Add mushrooms and cook for 6–8 minutes, until browned and moisture evaporates.
  8. Stir in cream, thyme, nutmeg (if using), salt, and pepper. Simmer gently for 3-4 minutes.
  9. Turn roasted squash cut-side up and spoon mushroom cream mixture into the centers.
  10. Return to oven for 5 minutes to warm through.
  11. Serve warm.

Nutrition

Calories: 108kcalCarbohydrates: 2gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 3mgPotassium: 187mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 2mgCalcium: 6mgIron: 0.4mg

Notes

Make vegan with cashew or oat cream
Top with grated Parmesan or breadcrumbs if desired
Serve as a main or hearty side dish

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