Stuffed Squash with Brown Butter Sage Sauce

Laura has been harvesting a lot of herbs from the garden so I couldn't resist using some of our yummy sage in a brown butter sage sauce. I particularly love it on squash, although I'm sure it's good on many other things.

Stuffed Squash

Squash Stuffers

I cut a buttercup squash in half and de-seeded and de-pulped it, leaving twin squash bowls, which I placed into the roast pan. I knew I was going to fill those bowls with something but didn't quite know what. I opened the pantry and surveyed our supplies; we keep a lot of grains on hand. I debated between lentils, barley and rice and finally settled on parboiled and wild rice. I cooked about a cup of rice with 2 cups of water uncovered until the water was absorbed, added some dried sage, then spooned it into the squash bowls, filling each about halfway. I then topped them up with water since it was still only half cooked. Finally, I added 4 cups of water to the roast pan and placed it into a 400 degree oven for about an hour. The rice came out perfectly cooked. But! I wasn't done flavoring this dish yet.

Brown Butter Sage Sauce

I added 1/4 cup of vegan butter to a small pot on the stove and cooked on medium until it began to foam. Then I added a couple pinches of dried sage, crumbling it between my fingers. The butter quickly deep-fries the sage until crisp and it only takes a minute. Drizzled over the squash and rice it is sooo amazing.

Rules Be Damned

We served the squash and rice with a couple other veggies, namely potatoes and green beans. I know, I know, so much starch. Who has rice and potatoes? Funny thing is, when you make a diet change as big as going vegan, you tend to throw old conventions out the window. Bye bye old conventions. And good riddance!! Because this was one of the most amazing meals ever.

Squash & Rice, Smashed Potatoes and Green Beans

Best Dinner Ever

Show-Stopping Taters

Oh, and the stuffed squash was probably only the second-most delicious thing on the plate. The green beans were ultra fresh and cooked to perfection, but the potatoes stole the show and deserve their very own blog post. Stay tuned for the Smashed Potatoes blog.