The Happy Pear's Creamy Mushroom Stuffed Squash with Zingy Salsa Verde
By The Happy Pear
2 people55 minutes45 minutes
70mlExtra Virgin Olive Oil
0.5 - Lemon Juice
0.5 - Lemon Juice
(of choice, our favourites are oyster mushrooms)
(or milk of your choice)
(or soy sauce)
1smallFlat Leaf Parsley
Preheat the oven to 200°C. Cover the cashew nuts in boiling water and leave to sit for 5-10 mins. 2. Cut the squash in half lengthwise. Place the two halves, flesh side facing up, on a baking tray and drizzle with 1 tbsp of oil and a pinch of salt. Bake for 30 mins.
Heat a wide-bottomed non-stick pan on high heat. Peel and finely dice the garlic. Slice the mushrooms into bite-sized pieces. Add 2 tbsp of oil to the pan along with the mushrooms and a pinch of salt. Cook for 5 mins, stirring occasionally until the mushrooms start to reduce and brown.
Add the garlic and cook for another 2 mins. Add the tamari/soy sauce and mix well. Remove from the heat.
Drain the cashew nuts and rinse. Add to a blender along with the rest of the ingredients for the cashew cream and blend until smooth.
Add the cream to the mushrooms a little at a time until you get a really rich creamy mix. Taste and adjust the seasoning to your liking.
For the salsa verde, chop the parsley, mint, capers, and garlic together, making sure to leave a little texture. Add to a bowl and whisk with the mustard, lemon juice, olive oil and salt. Taste and adjust the seasoning.
For the herbed crust, grate the vegan cheese and mix it with 4 tbsp of the salsa verde and the breadcrumbs.
Divide the mushroom mixture between the 2 squash halves, cover with the herbed cheesy breadcrumbs, and put them back in the oven for another 10 mins.
Remove from the oven, drizzle over the salsa verde and enjoy!