
Prep Time | 30 min |
Cook Time | 1 hour |
Servings |
People
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- 1 large butternut squash
- 1 tablespoon Butter Use grass-fed, vegan butter, or olive oil, avocado oil
- 1 teaspoon Herbs de provence
- 1/4 cup white onion
- 1/4 cup gluten-free flour
- 1/3 cup dried porcini mushrooms Could use fresh porcini or crimini (sliced thinly)
- 2 cups veggie broth or could use organic free range chicken broth
- 1/4 cup dry wine
- 1/2 teaspoon Himalayan pink salt or sea salt
- 1 1/2 tablespoons nutritional yeast
- 1 bunch sage
- olive oil,coconut oil, avocado oil, ghee Use this for the sauteing
Ingredients
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- Pre-heat oven to 375
- Cut butternut squash in half. Take out the seeds, rub with a little bit of coconut oil, avocado oil or ghee. Sprinkle a little bit of sea salt. Turn face down onto a cooking sheet. Add parchment paper under it to help with mess. Cook for about 40 min or until soft. (not mushy you want to be able to stick a fork in it)
- While squash is cooking make your gluten-free stuffing- Follow the instructions on the back of stuffing box. I added 1/4 cup of the mushrooms, celery, and onion to the stuffing.
- While the stuffing is cooking/ baking make your gravy sauce. Get out two sauce pans and use the first one to heat up the broth. Bring it to a low simmer and add 1/4 cup of the dried porcini or freshly (thinly sliced porcini) to the broth. Turn of the heat and cover it with a lid. Let it sit and marinate while you prepare your roux.
- Use the second sauce pan- Sauté onion on low for 5 min in butter Add 2 teaspoon of chopped sage sauté for 1 min Add flour and stir, sauté for 1 min Add broth slowly as you continue to whisk gravy.
- Add herbs de provence , some salt & pepper Let it come to a simmer and then add wine . Turn up the heat and bring to a boil. Let it cook down for about 3-5 min.
- Continue to whisk the entire time. Add in the nutritional yeast taste it and add more salt and pepper as neeeded
- Now take the butternut squash out and let it cool down a bit. Scoop out more from the middle to leave some space to stuff it with the stuffing. Save the scooped out butternut squash to eat with your meal.
- Fill up the squash with stuffing and put the squash back together. If it is not staying together tie it with a cooking tie.
- Bake at 325 for about 25 min and pull it out of oven. Let it cool down and then cut into slices.
- Take about 10-15 leaves of sage. Sauté them in avocado oil, coconut oil or ghee until crispy
- Pour gravy on top and sprinkle with crispy sage. Serve along side with veggies like sautéed kale or spinach, and if you need more protein add a slice of turkey, chicken or tempeh to it.
This gravy is even better the next day!! Add water or more broth to thin it out!!
Enjoy!!!