The Happy Pear's Creamy Mushroom Stuffed Squash with Zingy Salsa Verde

2023 P1 Happy Pear Squash 2023 P1 Happy Pear Squash

By The Happy Pear

2 people 55 minutes 45 minutes


  • 1 medium Butternut Squash
  • 3 tbsp Capers
  • 1 tsp Dijon Mustard
  • 70 ml Extra Virgin Olive Oil
  • 3 cloves Garlic
  • 1 clove Garlic
  • 0.4 tsp Garlic Powder
  • 0.5 - Lemon Juice
  • 0.5 - Lemon Juice
  • 1 tbsp Mint Leaves
  • 250 g Mushrooms (of choice, our favourites are oyster mushrooms)
  • 200 ml Oat Milk (or milk of your choice)
  • 3 tbsp Oil
  • 0.5 tsp Salt
  • 2 tbsp Tamari (or soy sauce)
  • 50 g Vegan Cheese

Cashew Cream:

  • 60 g Cashew Nuts

Herbed Crust:

  • 50 g Breadcrumbs

Salsa Verde:

  • 1 small Flat Leaf Parsley


  1. 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.
  2. 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.
  3. Add the garlic and cook for another 2 mins. Add the tamari/soy sauce and mix well. Remove from the heat.
  4. 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.
  5. 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.
  6. 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.
  7. For the herbed crust, grate the vegan cheese and mix it with 4 tbsp of the salsa verde and the breadcrumbs.
  8. 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.
  9. Remove from the oven, drizzle over the salsa verde and enjoy!
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