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Sage, Walnut and Cauliflower Stuffed Butternut Squash

The seasons are a changing!  While we’re caught between the sunny end of summer days and the chilly mornings of September and approaching autumn,  squash and root veggies are moving onto our plates.  Incorporating root veggies is one of the ways you can support your body in the transition between seasons.  While root veggies are nutritious and rich in vitamins, minerals and fiber, they also have a grounding quality to them.  Think of root veggies growing in the earth and then delivering that strong, calming, rooting earth energy to your body when you enjoy them in a recipe.   In contrast, fresh lettuce and raw salads that we all love so much in the summer have a much lighter, airy, energizing feeling to them.

As the weather begins to turn cooler, we naturally want to snuggle into feeling cozy and being warm.  We spend more time indoors, add on layers of clothing and tend to crave warmer comforting foods like root veggies.

We love this recipe because it’s getting us ready for Thanksgiving and celebrating the harvest season.  Stuffed with cauliflower “rice,” this roasted squash recipe is grain free and paleo friendly.  Use it as a great side dish for a vegetable filled Thanksgiving meal or serve at as a vegan, plant based main dish.

Sage, Walnut and Cauliflower Stuffed Butternut Squash

recipe created by Megan Horsley Nutrition 

3 small honey nut butternut squashes, cut in half length-wise
3/4 cup cauliflower rice
3 large sage leaves, minced
1 carrot, finely diced
2 stalks celery, finely diced
1/4 tsp ground coriander
1 small shallot, minced
1 large clove of garlic, minced
1/2 cup walnuts, chopped
extra virgin olive oil
Fine sea salt
Pepper, freshly ground

3-4 basil leaves, coarsely chopped



1. Pre-oven to 400F. Scoop seeds out of the squash and place the squash cut side up on a baking sheet.  Roast for 30 minutes.

2. Meanwhile, in a large pan on medium heat, sauté the shallot, garlic, salt and pepper for a few minutes until fragrant. Then, add in the chopped vegetables, sage, ground coriander and walnuts. Cook for about 10 minutes until the vegetables have softened. Set aside.

3. Remove squash from the oven, scoop out the squash flesh and add it to the vegetable mixture. Be sure to incorporate the squash well. Adjust seasoning as needed.

4. Fill the empty squash skins with the vegetable mixture and place the filled squash on the same baking sheet. Return to the oven for 15-20 minutes so that the top of the filling can brown slightly.

5. Remove the squash from the oven and sprinkle with chopped basil.

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