Shop IngredientsHow this works
For the cultured cashew cream (optional):
- 4 cups raw cashews
- 7 to 7 1/2 cups filtered or dechlorinated water
- 1 tablespoon sea salt
- 6 probiotics capsules, 10 billion CFU
- 1/2 teaspoon agave nectar
For the squash:
- 2-4 tablespoons Salted Miyoko's European Style Cultured Vegan Butter
- 1/2 delicata squash
- a sprinkle of sea salt
- 1/4 to 1/2 cup water
For the filling & garnish:
- 4-6 teaspoons Salted Miyoko's European Style Cultured Vegan Butter
- 1 small bunch of rapini
- 1 garlic clove
- 1 shallot bulb
- 1/4 cup sprouted wild rice
- 2 tablespoons sprouted pumpkin seeds
- 1 tablespoons Vadouvan
- Sprinkle of sea salt
- 1 tablespoon sherry vinegar or cider
- 1 tablespoon maple syrup
- Seeds of 1 small pomegranate (about 3/4 cup)
- 2 tablespoons fresh dill
Cultured cashew cream (optional)
- Boil or soak 4 cups of cashews in 6 cups of filtered water for at least 8 hours.
- Blend the soaked cashews, 1-½ cups of filtered water, sea salt, and agave nectar until smooth.
- Transfer the mixture to a sterilized glass jar without any metal. Stir in the probiotic powder from the capsules using a sterilized plastic or wooden spoon.
- Cover the jar with cheesecloth and let the mixture ferment at room temperature for at least 8 hours.
- Season as desired with salt, herbs, and/or spices. Any leftover cream can be stored in the refrigerator for a week.
Roast the squash:
- Preheat the oven to 375°F.
- Slice off the ends of the squash, then cut in half lengthwise.
- Scoop the seeds out using a spoon.
- Place about 1-2 tbsp. of butter in the center of each squash half and sprinkle with sea salt.
- Transfer the squash halves to a wide and shallow oven-safe saucepan or ceramic casserole dish.
- Pour about ¼ cup of water in the bottom of the pan or dish and cover with a lid.
- Place the pan or dish in the oven and roast at 375°F for 45 minutes.
Prepare the filling:
- While the squash is roasting in the oven, cut the rapini to bite-size pieces, thinly slice the garlic clove, and dice the shallot.
- After the squash has finished roasting, take the pan or dish out of the oven, set the squash halves aside on a plate or tray, and dump out any excess water.
- Place the same pan on the stove and bring to medium-high heat (if you used a casserole dish for roasting the squash, this will be your first time using a saucepan).
- Put about 2 tbsp. of butter in the saucepan before putting the squash halves in face-down.
- Allow the edges of the squash halves to caramelize in the pan for a couple minutes, adding more butter as needed.
- Remove the squash halves from the pan and set them aside, covering with foil or a lid to keep them warm.
- Put 2 more tbsp. of butter to the pan and heat until frothy.
- Add the shallots and garlic and continue cooking until the butter starts to brown.
- Add the rapini, vadouvan, sprouted wild rice, sea salt, and about 1 tbsp. of pumpkin seeds.
- Saute for about a minute or until the rapini has cooked down. Once the rapini is almost done sauteing, pour in the sherry vinegar, maple syrup, and about 1 tbsp. of pomegranate seeds before turning the burner off.
Stuff the squash:
- Plate your squash halves facing up and spread an even layer of cashew cream on the inside.
- Scoop your desired amount of filling in each half and top with pomegranate seeds, pumpkin seeds, and fresh dill to taste. Serve and enjoy!
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