Can you believe it’s almost Christmas time? This Roasted Butternut Squash with Mushroom Stuffing is perfect for the holidays or any cold winter night when you’re craving a warming comforting dinner. It’s really easy to make, packed with flavor and grain free – no bread in the stuffing! Wait until you try a spoonful of perfectly roasted squash with sage mushrooms, salty almonds and avocado… Irresistible I hope your friends and family will enjoy this Christmassy dish as well!
Thank you for all your lovely comments on my vegan keto berry chia pudding recipe. I’ve saved all your questions about intermittent fasting, keto and MCT oil for future blogposts and videos. It’s really interesting to see how my body and mind are changing since I’ve been having more healthy fats and fewer carbohydrates. There’s so much I want to share with you. If you’re struggling with body or weight issues, low energy, difficulty sleeping, food cravings… this could help you a lot!
I promise I’ll share more after the holidays – first I want to treat you to lots of tasty recipes :) If you’d like to give the low carb high fat ‘keto’ way of cooking a try, or if you’re allergic to gluten, this mushroom stuffing makes a great paleo alternative to traditional stuffing. By adding MCT oil to the dish, you will help your body to stabilize your blood sugar levels and produce more ketones, which means you’ll burn fat for fuel instead of glucose.
Good quality MCT’s are a very powerful tool to reduce inflammation, boost your fat-burning metabolism, improve your concentration by reducing brain fog, and beat sugar cravings. They’ll help you to stay in ketosis (fat-burning mode) even when you’re enjoying healthy carbs - from the butternut squash in this case. More info about all this coming soon!
In the meantime, if you have more questions about the ketogenic way of eating, leave a comment down below! I’d love to hear how I can help you.
Have a very lovely week ahead!
Vegan Christmas Recipe: Roasted Butternut Squash with Mushroom Stuffing (Gluten Free, Low Carb, Paleo)
DIRECTIONS:
Roasted Butternut squash
1. Preheat your oven to 350°F (175°C).
2. Slice the butternut squash in half and scoop out the seeds.
3. Arrange the two halves on a baking tray, drizzle them with extra virgin coconut oil and season with sea salt and ‘Christmas stuffing’ spices to taste. I used sage, thyme and rosemary.
4. Bake for 30 minutes or longer until the squash is tender, making sure the top doesn’t burn.
5. In the meantime, make your mushroom stuffing (see below).
6. Once the butternut squash is tender, take it out of the oven and scoop out part of the flesh. You can use it in salads or homemade falafel (I’ll be sharing my favorite keto falafel recipe soon so make sure to subscribe at our YouTube channel if you’d like to be the first to try it!).
7. Fill the butternut squash with the mushroom stuffing. Serve with the finely chopped nuts, a generous sprinkle of fresh parsley and a drizzle of avocado cream or extra virgin olive oil if you like. Season with extra salt and pepper if needed. Enjoy!
Mushroom Stuffing
1. Finely chop the onion and garlic. These will add lots of flavor to the stuffing but if you prefer to leave them out, that’s totally fine!
2. Heat the coconut oil in a large, wide pan and add the onion and garlic. Cook over a medium heat, stirring occasionally, for 5 minutes or longer until the onion is softened.
3. In the meantime, clean the mushrooms with a small brush or paper towel if needed. Cut them into quarters or smaller pieces.
4. Add them to the pan along with sea salt, black pepper and sage, thyme or rosemary to taste. Cook until the mushrooms are well softened and all the liquid has evaporated.
5. When the mushrooms are tender and slightly browned, turn off the heat and use them to stuff the butternut squash.
JULIE’S TIPS & TRICKS:
• If you prefer the top a little crispy, turn the oven to grill for the last few minutes.
• I usually add the nuts after baking to avoid oxidizing the healthy fats. This way, they’ll stay crunchy too.
• I love having this as a quick lunch too, with a simple salad of greens with avocado, lemon juice and sea salt.
• Would you like me to share the recipe for the avocado cream in a future video? Let me know in the comments down below.
• I love adding lemon tahini sauce on top too - recipe coming soon!
• Sprouting your nuts and seeds will help to remove their natural enzyme inhibitors, making them easier to digest and sweeter to flavor. To sprout your nuts: soak your nuts in lukewarm water overnight (you can add a splash of apple cider vinegar or lemon juice to extract the enzyme inhibitors too). Pour away the soaking water, rinse the nuts and dehydrate at 115°F for 24 hours or longer, until they’re completely dry and crunchy. Store in a sealed glass jar in the refrigerator for 3 months or longer.
Now I would love to hear from you!
What’s your favorite Christmas dish? Would you like more inspiration for a ‘vegan keto’ high fat low carb holiday feast?
Let me know by leaving a comment down below.
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Would you like me to share the recipe for the avocado cream in a future video? Let me know in the comments down below.
yes!!! I like!!!! really like!!!