Hello Novemeber! You so pretty. Fall folliage, cozy scarves, extra hot coffee and a side of comfort food. Okay a BIG side of comfort food because this gal likes to eat. Insert this recipe. Mushroom Tarragon Stuffing Squash Boats. Are you swooning or are you swooning?
I’m currently in my clinical rotation and it has been mentally draining to say the least. I won’t go into too much detail about it here becasue I decided I want to keep recipe posts ALL about the food and nutrition that goes into it. There are plently of wellness, fitness and lifestyle posts coming your way so don’t you worry. I bring up the mental drainage becasue come Saturday I am so ready to feel rejuvinated.
It makes me appreciate slowing down so much more. Granted, I don’t slow down all that much on the weekends given it’s a time for me to pour everything I got into TNK but I absolutely love that so it’s all good. This morning I did take time to sip my coffee slow, train at the gym with the usual morning crowd and embrace the stunnng landsape taking place in Boston right now.
When they said Fall was the best time of year here I didn’t quite know what to expect. But WOW am I blown away. If you’ve never been to New England during this time of year, you must plan a trip. The weather isn’t all that cold and the colors, fireplace smells, leaves and rosy cheeks will warm your soul. It’s nice because the nature really centers me. Especially during the early morning because no ones out bustling and there’s still some calmness in the air. It brings me back down to earth from all the mental baggage going on.
On top of that I got to cookin once the rain and wind poured in (classic Boston weather, up and down at any given moment…sounds like someone I know…). This stuffing recipe has actually been close to my heart for years. Well, the original has been anyways.
When it comes to Thanksgiving I am not really about it. I know, you can befriend me now if you wish. The food just isn’t my FAVORITE. That being said I adore roasted sweet potatoes, all forms of squash and my aunt’s famous pumpkin cheesecake. But typical “stuffing”, mashed potatoes, cranberry sauce and roasted turkey doesn’t drive me wild.
Except the time my mom made a mushroom tarragon sausage stuffing. It was no ordinary stuffing. It was out of a Suzanne Summers cookbook from WAY back in the day; it didn’t have bread or heavy ingredients but the key was simmering the mushrooms in white wine as it reduced down. And quality ground turkey sausage. After that, Thanksgiving was golden for me and I requested it each year.
Mushroom Tarragon Stuffing Squash Boats Recipe Details
I was inspired by that recipe because home girl is having a major craving now that it’s holiday season and you all will LOVE it. I doctored it up the TNK way, still utilizing veggie packed mushrooms, tarragon and the reduction white wine method. But I changed things up a bit by using extra virign olive oil, organic chicken sausage, chopped pecans and cranberries. AND stuffing the “stuffing” onto roasted delicata squash boats to make it a little more of a hearty Fall meal.
It’s still grain free and completely allergy friendly to anyone who is gluten free, paleo or intolerant to dairy. I provided some recommendations below though that are key!
Chicken Sausage: I highly recommend quality here. I love Bilinski’s organic chicken sausage brand. There’s no funny business involved, and lower on the sodium side.
Vegetarian/Vegan Option: You can easily sub the sausage for chickpeas if you would like to make this a plant based meal! Still delicious.
Optional Additions: I LOVE drizzling a little maple tahini on top of the squash boats or sprinkling in some goat cheese. For the maple tahini mix a little tahini with maple syrup and almond milk until it thins out a bit. Delicious!
CRUCIAL: Reducing the wine (or you can sub vegetable stock) with the caramelized onions and mushrooms is key! It will only take about 30 minutes so plan ahead but I highly suggest letting it simmer all together for awhile so the flavors really soak up. I promise it’s worth it! I am sure the instant pot or slow cooker would work great here but I haven’t tested it out officially yet.
- 1 lb. organic chicken sausage, precooked and chopped small
- 2 small onions, diced
- 5 cups diced mushrooms
- 4 Tbsp. extra virgin olive oil or avocado oil
- ½ cup white wine or vegetable stock
- Handful of fresh tarrago, chopped
- Sea salt + pepper to taste
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- 3-4 delicata squashes, sliced lengthwised with seeds removed
- Olive oil cooking spray
- Optional Toppings: Goat cheese or Tahini Sauce
- Preheat oven to 400 degrees farenheit. Place delicata squashes (make sure you sliced them lengthwise and scooped out the seeds) onto a baking dish. Spray the sliced squashes with olive oil cooking spray and roast in the oven for 40 minutes.
- While the squash is roasting, make your stuffing. Heat a large skillet pot with olive oil and add onion. Cover and let caramelize over medium heat for about 5-10 minutes. Turn the heat to high and add i the mushrooms and sausage. Allow to cook for 5 minutes covered then add in the white wine or vegetable stock. Stir a few times then let simmer for atleast 30 minutes. Mix in the sea salt, pepper and fresh tarragon. When ready to eat, stir in the cranberries and pecans.
- Scoop the stuffing onto the squash boats and top with extra tarragon and optional toppings. Goat cheese or tahini sauce taste delicious!