The best thing about vegan recipes is when you don't realize you're actually eating vegan. We therefore also borrow this recipe from Gaz from Avant garde vegan, because he is the best at 'veganizing' dishes. This butternut squash is filled with a delicious cheese filling, but it's not really cheese. You have never tasted something so delicious. Surprise your guests and… yourself!
1 butternut squash
2 tbsp vegetable oil
2 cloves of garlic
2 tbsp fresh sage
For the 'cheese' sauce:
30 grams of margarine
30 grams of flour
750 ml soy or cashew milk
1 bay leaf
Pinch of nutmeg
Pinch of sea salt & pepper
125 grams of grated vegan cheese
1 tbsp nutritional yeast
Wash the butternut squash and halve lengthwise. Roast the squash halves in the oven at 180°C for about 40 minutes until they are soft.
Scoop the flesh from the pumpkin, leaving about an inch at the edges. Set the pulp aside, we'll use this later. Place the pumpkin halves on a baking sheet. Finely chop the onion, leek, garlic and sage.
Place the plant-based milk in a pan with the onion, bay leaf and nutmeg, salt and pepper and place the pan over a low heat.
Then put the oil in a medium frying pan over medium heat and fry the leeks, garlic and sage for 3 to 4 minutes. Then remove from fire.
Melt the margarine in another pan and put on a low heat. Add the flour and mix well. Cook the mixture for a few minutes, stirring, until it becomes a paste-like consistency. Gradually whisk in the milk until a creamy sauce is formed. Then add vegan cheese and nutritional yeast to make it cheesy.
Fold the leek mixture and some of the pumpkin filling into the cheese sauce, then spoon the mixture into the hollowed out pumpkin halves. Bake the stuffed pumpkins for 20 minutes until they are a nice golden brown. Serve with dried chili flakes. Bon appetite!