Vegan Stuffed Butternut Squash with Cranberry and Juniper Sauce Recipe | Yummly

Vegan Stuffed Butternut Squash With Cranberry And Juniper Sauce

THE CIRCUS GARDENER
19Ingredients
80Minutes

Ingredients

US|METRIC
  • 2 butternut squash (small)
  • 1 onion (finely chopped)
  • 1 small carrot (finely diced)
  • 1 celery stalk (finely diced)
  • 1 clove garlic (finely chopped)
  • 50 grams pecans
  • 30 grams kale (I used home grown cavalo nero, ribs removed and leaves finely chopped)
  • 20 grams dried apricots (finely chopped)
  • 10 milliliters soy sauce
  • 5 grams dried porcini (crushed to a fine powder using a pestle and mortar)
  • 1 teaspoon dried sage
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 10 grams flour (gram, chickpea)
  • 10 milliliters extra virgin olive oil
  • 250 grams fresh cranberries
  • juice (a lemon)
  • 150 grams maple syrup
  • 1 teaspoon juniper berries (crushed)
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