Roasted ButternutSquash stuffed w/ Creamy Broccoli & Hazelnuts – this is an adaptation of a recipe my sister first introduced to our family years ago…& we loved it! I think it was a Slovenian recipe shared through her husband’s family? Well, I loved it SO much that one of my recent cravings turned it into this tasty, plant based, version (originally made with chicken & cream cheese). It’s an easy recipe that is great for sharing…and looks so dreamy, you’ll be given kudos for ALL that hard work you put in;) This recipe also does really well in the fridge and makes for some pretty delicious leftovers for the next day or two – eaten warm or cold!
- 4 small butternut squash - halved & seeded
- 1 cup raw cashews *soaked in water for 2hrs & drained
- 1/2 cup almond milk, unsweetened
- 1&1/2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp sea salt
- 4 cups broccoli florets
- 1 cup raw hazelnuts
- 3/4 cup sweet onion, chopped
Preheat the oven to 400*F. Place the squash cut side up onto a baking sheet or two. Brush a little olive oil over the tops and sprinkle with sea salt. Place in the oven and bake for 40mins or until tender. Remove from the oven and proceed to fill, or allow to cool and fill - delicious served either warm or once cooled.
In a med/large pot, add about 1cm of water to the bottom of the pot or use a steaming basket, and turn to med/low heat brining the water to a gentle boil. Add the broccoli florets, place a lid on, and turn to low - add a little more water if it completely evaporates. Lightly steam the broccoli florets just until tender. Remove from heat and carefully drain any excess water. Place the florets on a chopping board and chop so pieces are about 1-2cm in size. Set aside.
On a separate baking sheet, add the 1cup of raw hazelnuts and bake with the squash for about 3-5mins or until fragrant. Remove from the oven, and once cool, roll around on the baking sheet or wrap in a clean dishtowel and 'massage' to remove any loose skins. Once cool, roughly chop and set aside.
In a pan over med/low heat, add a little olive oil and the chopped sweet onion. Sauté until fragrant and slightly transparent. Remove from heat and set aside.
In a high speed blender, add the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, and sea salt. Blend on high until smooth. In a large bowl, add the chopped broccoli florets, sautéed onion, 3/4cup of the roasted chopped hazelnuts (remaining to top), and cashew cream. Fold until well combined. Add a generous scoop to the burrow of the squash, sprinkle with remaining hazelnuts, add a pinch of sea salt & pepper to top, and serve. Enjoy!