Ingredients
- 1 medium butternut squash
- 1 tablespoon + 1 teaspoon olive oil divided
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1 teaspoon garlic minced
- 3 cups cauliflower cut into small pieces
- 1 tablespoon parsley minced + additional for garnish
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground sage
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1/4 cup vegetable broth
- 1/4 cup pecans
Instructions
- Preheat your oven to 400°F and line a baking sheet with tinfoil.
- Cut the squash down the center lengthwise and scoop out the seeds. Rub with 1 teaspoon of oil and sprinkle with salt. Bake until soft, about 40 to 50 minutes. Set aside to cool slightly.
- Heat the remaining oil in a large frying pan on medium heat. Add the onion, celery, and garlic and cook until lightly browned, about 6 to 7 minutes.
- Add the cauliflower and cook, stirring frequently until it just begins to soften, about 10 minutes.
- Add the parsley, poultry seasoning, sage, salt, and pepper, and cook for 2 minutes.
- Pour in the broth, reduce the heat to medium-low, and cover and cook until the cauliflower is tender, about 10 minutes.
- Scoop the inside of the squash out, leaving about 1/2 inch around the sides and bottom (use the scooped-out squash for something else) and fill with the cauliflower mixture. Roughly chop the pecans and sprinkle on top.
- Turn the oven heat up to 450°F and place your squash back in to lightly toast the pecans, about 7 to 10 minutes.
- Top with additional parsley and serve!