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Stuffed Butternut Squash with Mushrooms and Bechamel - Lactose-Free

Christmas is the time to indulge in generous, comforting, and flavorful dishes. This stuffed butternut squash, with its tender mushrooms and creamy bechamel, is perfect for that. A vegetarian dish that doesn't sacrifice anything in terms of indulgence: the sweetness of the squash pairs wonderfully with the umami of the mushrooms and the creamy texture of the bechamel. Simple to prepare, yet always impressive on the table, it's the kind of recipe that pleases everyone, even the most skeptical. For a lactose-free but equally delicious bechamel, we use almond-based Ecomil bechamel. Rich and velvety, it provides all the creaminess of a classic bechamel, but with a subtle almond touch that enhances the flavors. Without compromising on taste, it makes this dish even more comforting and perfect for the holidays. Ready to embrace this vegetarian version that has everything to please?

Vegetarian Public
Course: Side dish
Preparation time: 25 minutes
Cooking time: 75 minutes
Energy: 171 kcal / serving

Instructions

  • 1.   1. Wash and cut the butternut squash in half, then remove the seeds. Place the squash halves on a baking sheet with the rounded side down. Bake in a preheated oven at 200°C (400°F) for 45 minutes.
  • 2.   2. Clean and slice the mushrooms.
  • 3.   3. Once the squash halves are cooked and the flesh is tender, remove them from the oven. Scoop out and remove some of the butternut squash flesh.
  • 4.   4. In a skillet, sauté the mushrooms with the chopped onion and garlic. Once they are golden, add the butternut squash flesh and pour in the bechamel. Mix well.
  • 5.   5. Fill the butternut squash with the mixture. Bake for 5 minutes at 200°C (400°F).
  • 6.   6. Chop the parsley and sprinkle it on top of the stuffed squash.

Notes & Suggestions

  • Oat Bechamel

Ingredients for servings

  • 1 béchamel sauce
  • 1 butternut squash
  • 280 g of button mushroom
  • 1 chopped onion
  • 1 garlic clove
  • 2 tablespoon of olive oil
  • ½ bunch of parsley

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    171 kcal
    9 %
  • Fat
    7,32 g
    10 %
  • of which saturated
    1,13 g
    6 %
  • Carbohydrates
    12,87 g
    5 %
  • of which sugar
    5,98 g
    7 %
  • Protein
    4,12 g
    8 %
  • Fibers
    4,92 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference