Baked Stuffed Butternut Squash Vegetarian Recette

Indulge in this hearty and flavorful vegetarian Baked Stuffed Butternut Squash recipe, inspired by the acclaimed "Horn of the Moon" cookbook! Sweet butternut squash is perfectly complemented by a creamy, protein-packed tofu-tahini sauce and a vibrant mix of sauteed vegetables. This easy-to-follow recipe is perfect for a comforting weeknight dinner or a special occasion. Get ready to savor every delicious bite!

Préparation 20 min

Cuisson 67 min

Calories 1056.7 kcal

Protéines 69g

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Baked Stuffed Butternut Squash Vegetarian

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Stuffed Butternut Squash Vegetarian

1 butternut squash
Sunflower Oil
1 medium onion
1 tablespoon grated fresh ginger
2 cloves garlic
1 tablespoon dried dill weed
1 tablespoon dried basil
1 bell pepper
8 ounces firm or extra-firm tofu
1/4 cup tahini
3/4 cup water
1 tablespoon all-purpose flour
1 tablespoon tamari
a pinch of black pepper
1/4 cup chopped fresh parsley
1 tablespoon olive oil

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Comment préparer Baked Stuffed Butternut Squash Vegetarian

Preheat oven to 400°F (200°C).
Cut butternut squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet. Bake for 45 minutes, or until tender.
While squash is baking, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add 1 medium onion (chopped), 1 tablespoon grated ginger, 2 cloves garlic (minced), 1 tablespoon dried dill weed, and 1 tablespoon dried basil. Sauté for 5-7 minutes, until softened and lightly browned.
Add 1 bell pepper (chopped) and cook for 2 minutes more.
In a separate saucepan, combine 8 ounces firm or extra-firm tofu (crumbled), 1/4 cup tahini, and 1/4 cup water. Whisk until smooth.
Gradually whisk in an additional 1/2 cup water until desired consistency is reached.
Stir in 1 tablespoon all-purpose flour to the sautéed vegetables and cook for 1 minute.
Combine the sautéed vegetables and the tofu-tahini sauce in the skillet.
Reduce heat to low, stir in 1 tablespoon tamari (or soy sauce), and a pinch of black pepper.
Stir in 1/4 cup chopped fresh parsley.
Spoon the tofu-vegetable mixture into the baked butternut squash halves.
Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

77g

Fat

45g

Carbs

36g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Tofu & Tempeh Recipes American Healthy Vegetarian Vegan Fall Recipes Holiday Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Baked Stuffed Butternut Squash Vegetarian ?

Baked Stuffed Butternut Squash Vegetarian prend environ 87 minutes du début à la fin — environ 20 minutes de préparation et 67 minutes de cuisson.

Combien de calories contient Baked Stuffed Butternut Squash Vegetarian ?

Baked Stuffed Butternut Squash Vegetarian contient environ 1056.7 calories par portion, avec environ 69 g de protéines, 36 g de glucides et 96 g de lipides.

De quels ingrédients ai-je besoin pour Baked Stuffed Butternut Squash Vegetarian ?

Les principaux ingrédients de Baked Stuffed Butternut Squash Vegetarian sont Butternut Squash, Sunflower Oil, Onion, Fresh Ginger, Garlic Cloves, Dried Dill Weed. Consultez la liste complète avec les quantités ci-dessus.