Hokkaido Squash with Oat and Mushroom Filling and Cranberries
A hearty Hokkaido squash from the oven, filled with a hearty oat and mushroom stuffing, mountain cheese and thyme, served with tart cranberries. A simple, cozy festive meal for Thanksgiving that needs no meat at all.
By yumbelo · 4 servings · 75 minutes
Ingredients
- 2 pc Hokkaido squash
- 2 tbsp olive oil
- 150 g rolled oats
- 300 g mushrooms
- 1 pc onion
- 2 pc garlic cloves
- 30 g butter
- 300 ml water
- 100 g mountain cheese, grated
- 1 bunch sprig of thyme
- 1 bunch bunch of flat-leaf parsley
- 150 g cranberries
- 1 tsp honey
- salt
- pepper
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Wash the squashes, halve them lengthwise and scrape out the seeds with a spoon. Brush the halves with 1 tbsp olive oil, season with salt and pepper and place them cut side down on a baking tray.
- Bake the squash halves for about 25 minutes, until the flesh becomes soft, without letting them cook through completely.
- While the squash is baking, finely dice the onion and garlic. Clean the mushrooms and chop them small.
- Heat the butter in a large pan, sweat the onion and garlic until translucent, and add the mushrooms until their liquid has evaporated and they are golden brown.
- Add the oats to the mushrooms, toast briefly and deglaze with the water. Simmer over medium heat for about 5 minutes, until the liquid is largely absorbed.
- Pick the thyme leaves from the stems and finely chop the parsley. Stir both into the oat filling with half of the cheese and season with salt and pepper.
- Spread or pile the filling into the squash halves, sprinkle the remaining cheese on top and bake for a further 15 minutes in the oven until golden brown.
- Simmer the cranberries with the honey briefly until they thicken slightly, and serve them lukewarm with the squash.