Stuffed Squash with Vegetable Strips
Ingredients
- 2 packs of HappyVore plant-based gourmet matches
- 1 butternut squash
- 250 grams of oyster mushrooms
- 50 grams of whole hazelnuts
- 1 bunch of parsley
- 10 cl of walnut oil
- 50 grams of flour
- 50 cl of rice milk
- Salt
- Pepper
- Nutmeg
The Step-by-Step Recipe
1. Wash the squash, cut off the top, and remove the seeds.
2/ In a saucepan, heat the walnut oil, then add the flour. Once the mixture is smooth, add the hot rice milk, stirring constantly with a whisk. Let it thicken over low heat, stirring regularly to prevent the béchamel from sticking. Season with salt, pepper, and nutmeg. If necessary, blend with an immersion blender to remove any lumps.
3/ In a skillet, brown the vegetable strips with the whole hazelnuts. Remove from the skillet. Coarsely chop the mushrooms and sauté them in the same skillet. When they are nicely browned, return the vegetable strips and hazelnuts to the skillet. Add the béchamel sauce and mix everything together well.
4/ Stuff the squash with the mixture. Replace the top and bake for 30 minutes at 180°C. The squash should be tender.
5. Enjoy the stuffed squash while it's hot, served with a green salad.
