Ingredients:
- 1 large butternut squash, halved and seeds removed
- 1 small cauliflower
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 small, finely diced carrots
- 5–6 chopped mushrooms
- 1 stick of celery, finely chopped
- 1/2 tsp dried thyme
- 1/2 tbsp maple syrup
- 1 tbsp chopped parsley; more for garnish
- 1/2 tbsp lemon juice
Preparation:
Preheat the oven to 200°C.
Line a baking sheet with parchment paper. Place the pumpkin halves on the baking sheet. Roast in the oven for 40 to 50 minutes, depending on the size of the squash, until very tender when pierced with a fork. Pulse the cauliflower florets in a food processor until you get a coarse, rice-like texture. This can also be done by hand with a knife. Put aside.
Sauté the diced onion pieces in a skillet over medium heat until translucent, 3 to 5 minutes. Add some water if necessary. Add the garlic, carrots, mushrooms and celery. Cook until the mushrooms and carrots are soft, 5 to 10 minutes. Put everything in a bowl. Add the cauliflower rice to the vegetable and mushroom mixture along with the dried thyme, maple syrup, chopped parsley and lemon juice. Mix well.
When the butternut halves are soft, fill them up to the edge with the vegetable mixture. Bake again in the oven for 5 to 10 minutes. To serve, arrange the halves on a platter or individual plates. Garnish with fresh parsley.
Bon appetit!
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