The first local winter squashes are showing up (when did they plant them, I wonder?) and I can't resist buying them as they look so lovely on a table as a centerpiece. Tonight, I made the Buttercup.
The recipe I'm posting will give you enough to fill both halves of a large buttercup squash. Half would be more than enough for a main, quarter the halves after cooking if you have something to serve with it.
You Will Need:
1 large Buttercup squash (or similar variety)halved and cleaned of seeds
1/2 lb. button mushrooms, stemmed and finely chopped
1 small onion, finely chopped
4-5 large sage leaves, chopped
4-5 stems worth of picked thyme leaves
A generous splash of white vermouth
1/2 package "Gimme Lean vegetarian sausage substitute (or the brand you prefer)
2-3 tablespoons olive oil
Preheat oven to 400 degrees F. Place the halves of the squash in a pan of shallow water, cut side down, and cook until it just becomes soft. Meanwhile, prepare the filling.
In a pan, or Dutch oven heat the olive oil and add the onions. Cook until they begin to softer, then add mushrooms, sage, thyme, and black pepper to taste. Cook over medium heat until the mushrooms have given off most of their liquid. Increase the heat to high, add the vermouth, and cook until all the liquid is gone. Reduce heat and continue cooking, adding more oil if it looks like it will burn. Add the imitation sausage, breaking it into tiny pieces with the edge of a metal spatula. Cook until browned.
Before filling the cavities of the squash halves, brush them lightly with a bit of olive oil. Place on a baking sheet, and fill with mushroom mixture. Bake at 350 degrees F. or until squash is cooked through, and filling mixture begins to brown. Serve hot.