Mushroom Risotto Stuffed Butternut Squash (vegan)
This is a super easy and fast recipe. Well, that is, if you have the 3 separate recipes done ahead of time. So, for example, I made the mushroom risotto on Tuesday and we ate some of it for dinner, I always have a batch of cashew parmesan made and in the fridge, and then I baked the squash Wednesday morning (you can also cook in a crockpot). That evening I had the idea to stuff the butternut squash pieces with leftover risotto... it worked out! Delicious.
Recipe adopted from:
- Follow directions from this link to make a 1/2 batch of mushroom risotto (using the rice cooker or crock pot for ease).
- While the rice cooks, position an oven rack in the middle of the oven and preheat to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up and lightly salt (optional).
- Roast until the squash is fork-tender, approximately 30 to 40 minutes. Let the squash rest until cool. Slice each half into 3 or 4 pieces.
- Meanwhile make cashew parmesan (from this link).
- Scoop a little bit of squash from each piece to make small wells (save this for another meal, I love butternut squash with cashew parmesan and creole).
- When mushroom risotto is finished, preheat oven to 400 degrees. Pile large spoonfuls of risotto onto each piece of squash. Sprinkle with 1-2 tsp of cashew parmesan and bake, uncovered, until everything is warmed through, and the cashew parmesan has browned a bit (about 30 minutes). Remove from oven and serve hot.