Cambodian Stuffed Butternut Squash

Cambodian Stuffed Butternut Squash

Okay it’s not really Cambodian but it’s not really Japanese or Indonesian so I decided to pick a random country in between cause this recipe is kind of an in between. This is honestly a recipe I pulled out of my ass after an hour of not knowing what to do with this squash that I’ve had for about 2 weeks now. I love butternut squash but I wanted to do something fun with it other than a soup… and yea… curries are not allowed on the Pagano diet. Sniff sniff. So Candi, if you’re too scared to buy another spaghetti squash, you could always try this recipe for Cambodian stuffed butternut squash!!

Cambodian Stuffed Butternut Squash



1 Butternut Squash, halved and deseeded
1/3 cup Orange Juice
1 tablespoon mugi miso (barley miso, any other bold miso will do fine)
1 tablespoon agave nectar or maple syrup
olive oil

1 teaspoon sesame oil
1 cup broccoli florets
3-4 shitake mushrooms, sliced
½ tofu block

¼ cup wild rice (or whatever rice!)
1 ½ tablespoon agave nectar or maple syrup
1 teaspoon low sodium tamari or soy sauce
¼ cup almonds, roughly chopped

Preheat oven to 400F.

In a small bowl, whisk together the miso, orange juice and agave nectar. Score the squash on the vertical and diagonals (refer to photo). Brush the marinade onto the squash several times. You can leave a small puddle in the “well” part of the squash. Lightly brush some olive oil onto the squash, place onto a cookie sheet cut side up and place in the oven for 40 minutes. Brush on more marinade every 10 to 15 minutes.

Place the rice in a steamer as per your steamer’s directions.

Use a small amount of the marinade to line a wok. Mix in sesame oil and heat on medium-high heat. Crumble the tofu into the wok, add the sliced mushrooms and broccoli florets. Cover for 5 minutes until broccoli is tender.

When the rice is ready, place it in a small bowl and mix in the agave nectar, tamari and almonds.

When the squash is ready, cut it in half lengthwise (almost all the way through, stop at the peel) and allow the squash to naturally create a “valley” as it separates. Spoon the tofu mixture into the “valley”. Top it with the sweet almond rice.

Enjoy!

Quick note: Don’t get carried away! Butternut Squash peel is not edible! The good news is the edible part will come off very easily from the peel as you eat your way through this butternut squash mountain.