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Irresistible Savory Butternut Squash Vegducken with Mushroom-Cranberry Stuffing

Irresistible Savory Butternut Squash Vegducken Delight

This Irresistible Savory Butternut Squash Vegducken with Mushroom-Cranberry Stuffing is a delightful plant-based centerpiece for any festive gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Plant-Based, Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Squash
  • 1 medium Butternut Squash Select a firm, heavy squash for optimal texture.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
For the Stuffing
  • 1 cup Onions Chopped.
  • 2 cloves Garlic Minced.
  • 8 ounces Mushrooms Chopped.
  • 1 cup Dried Cranberries Can substitute with raisins.
  • 1 teaspoon Thyme Fresh or dried.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 1 cup Breadcrumbs Can substitute with cooked quinoa.
Optional Garnish
  • 1/4 cup Fresh Herbs Such as parsley or chives.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Parchment paper
  • Knife
  • Spoon

Method
 

Making the Vegducken
  1. Preheat your oven to 375°F (190°C). Carve the top of the butternut squash and carefully scoop out the seeds.
  2. In a skillet, sauté chopped onions and minced garlic in a splash of olive oil over medium heat until translucent.
  3. Stir in the chopped mushrooms and cook until tender, about 7 minutes.
  4. Mix in the dried cranberries, thyme, salt, and pepper, heating everything through for about 2-3 minutes.
  5. Gently pack the mushroom-cranberry mixture into the hollowed squash.
  6. Place the stuffed squash upright on a parchment-lined baking sheet. Drizzle with olive oil and roast for about 1 hour.
  7. Allow the squash to cool slightly before slicing. Garnish with fresh herbs and serve.

Notes

This savory vegducken can be prepared a day in advance and refrigerated. Just reheat before serving.