Sunday Christmas Supper

Happy Holidays! For my vegan holiday dinner I baked a kabocha squash and stuffed it with sauteed leek, thyme, brussels sprouts, crimini mushrooms, parsley and then toasted walnuts and pistachios for garnish. I made it earlier in the day so I just had to pop it back in the oven 30 minutes before dinner. Now in all honesty I could have eaten the whole dish but it can easily serve 8 people (as proven tonight). Everyone at the table was excited to try it and I think people are always interested in seeing their vegetables in a new light. It's a colorful dish with a lot of flavor. 

nuts toasted for 5 minutes at 350 degrees. 

INGREDIENTS
Kabocha Squash, 1 ea, halved, de-seeded
Extra-Virgin Olive oil 4 Tbsp
Leek, 1/2 each, sliced thin
Fresh Thyme, 1 Tbsp, chopped
Brussels Sprouts, 8 ea, sliced 1/4"
Baby Crimini Mushrooms, 1+1/2 c, quartered
Flat Leaf Parsley. 1/4 c, chopped
Sea Salt to Taste
Fresh Ground Black Pepper to Taste
Balsamic Vinegar, 1 Tbsp
Lemon, 1/2 ea
Pistachios, 1/4 c
Walnut halves, 3/4 c


PROCEDURE
-Preheat oven to 350.
-Add 1 tsp of Extra Virgin Olive oil to each de-seeded squash half.  
  Sprinkle with sea salt. 
-Place halves in pyrex dish with 1 inch of water. 
-Place dish in oven for about 45 minutes.

   (test doneness with knife. Knife should go in and out of squash 

    with no resistance).

- Add 2 Tbsp of Olive oil to large sautee pot. Add sliced leek, pinch
  of sea salt and chopped thyme. 
-Once leek is soft and translucent add sliced brussels sprouts. 
     Cook  until leaves turn bright green.
- Add chopped parsley. stir. remove from heat. 


-In a fresh sautee pan add 1 Tbsp of olive oil on medium heat.
-Once pan is hot add chopped mushrooms, pinch of sea salt, black 
   pepper, and 1 tablespoon of balsamic vinegar. Cook until 
   mushrooms soften and caramelize.
- Season to taste.


-Combine sauteed veggies in medium mixing bowl. Season to taste
 with salt, pepper and a squeeze of lemon juice.  Divide stuffing 
  evenly between each squash half. 


-To warm up dish before serving, place stuffed halves into pyrex dish with 1 inch of water. Cover in tin foil. Place in 350 degree oven for about 30 minutes. Garnish with chopped toasted nuts. 
**Cut each half into quarters if serving more than 1 person... 
       'Tis the season to share your vegetables.