This is a festive and hearty dish, appropriate for a holiday dinner. It is a perfect Thanksgiving alternative to turkey, served with steamed green beans, Brussels Sprouts or peas, and cranberry sauce, naturally.
Mushroom-Tofu-Pecan Stuffed Squash
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 6 to 8
Ingredients
- 3 or 4 small winter squash (such as acorn or buttercup), halved and seeded
- 1 cake of tofu, pressed and cut into small cubes
- 3 tablespoons tamari soy sauce
- 3 tablespoons dry sherry
- 4 cups small bread cubes
- 2 tablespoons vegetable oil
- 3 cups chopped onions
- 3 celery stalks, chopped
- 4 cups sliced mushrooms (1 pound)
- ½ teaspoon dried thyme
- ¼ teaspoon dried marjoram
- 1 cup pecans, toasted and chopped
- ½ cup vegetable stock or water
- 1 tablespoon fresh lemon juice
Instructions
- Place the squash halves, cut side down, in an oiled baking pan.
- Add about ½ inch of water to the pan and bake at 350° for about 40 minutes, until the squash is just tender.
- Meanwhile, marinate the tofu in the soy sauce and sherry.
- Toast the bread cubes on a baking sheet for 5 minutes.
- In a large pot, sauté the onions and celery in 2 tablespoons of vegetable oil.
- When the onions are translucent, add the mushrooms, marjoram, thyme, and stock or water.
- Cook covered for 10 minutes
- Add the tofu with its marinade and the bread cubes and sauté for another 5 minutes.
- Adjust the seasoning.
- Remove from the heat and stir in the pecans and lemon juice.
- Mound the filling in the baked squash halves and bake covered at 350° for 20 minutes.
Notes
Equipment: a large (4-6 quart) stew pot or Dutch Oven with a lid
