This vegan recipe for stuffed butternut squash is easy to make and very healthy. The roasted pumpkin comes with couscous, mushrooms, feta cheese and is a perfect midweek dinner.
this morning I was sitting at my kitchen table drinking my morning coffee and my eyes were wandering to the colorful trees in our backyard. The red and yellow leaves are definitely telling it’s autumn and the butternut pumpkin in the kitchen is confirming that. So for today’s dinner, I decided to go with the flow and pay some more attention to the pumpkins out there.
I think pumpkins are a very beautiful vegetable. The color and the form – they are looking so pretty to me. Maybe that’s why I’ve chosen to use the butternut squash as a whole for this recipe. I cut the pumpkin into two halves, remove the seeds and bake the pumpkin for about 45 minutes until it gets super soft. Meanwhile, I prepared a couscous salad with fried herbal champignons, fresh spring onions, and red bell pepper. The stuffed butternut pumpkin is topped with a fresh yogurt dressing, vegan feta cheese and pomegranate.
It’s a very delicious main dish and while the soft and sweet butternut squash adds a nice flavor to the fresh couscous salad, the whole meal looks like a feast for the eyes. That’s exactly why I’ve chosen this dish to surprise my fiance with a little candlelight dinner while the autumnal trees in our backyards were covered in rainy clouds and we welcomed the grey and cold but cozy autumn evenings.