Roasted Kabocha Squash with Cassava Bread Stuffing (vegan, gluten free) – Burwell Recipe Swap

It’s Burwell Recipe Swap time again! I must say, I was pretty excited when CM sent out this month’s recipe, something simple and savory and a good contrast to the sweets that pour out of my kitchen (and often straight into my belly).  I cook all the time, and can pretty much cook anything, but I rarely actually post what I make because I usually don’t measure, work by instinct and create as I go along.  So, jotting down numbers and results is good for me.

This month's swap recipe from Pine Tavern

I love the “foot of Oregon Avenue” in the address title.  I’m going to start to describe my apartment location in that way.

For this recipe I didn’t feel like going too crazy.  During the winter months I crave vegetables and citrus fruits, needing to fortify with vitamins and root foods.  So squash makes a regular appearance and I often omit meat from my meals.  Instead of just replacing wheat bread with gluten-free bread, I planned to use three grains that I love – jasmine rice, millet and quinoa – but then discovered cassava bread from the Dominican Republic in my local market and figured I’d try it.  On it’s own I’m not a fan – made with only yuca, I have a feeling what it tastes like originally is not what made its way to Washington Heights.  This bread is really hard, and sorta tasteless.  But it crunches well in the recipe, adding some texture.  And now I know.  If you can’t find cassava bread I suggest using gluten-free rye crackers instead, or omitting completely.

This feeds one person as a vegan, filling entree, or split between two as a side.  I’m making it for brunch. Yum.

Oh, and this is day 2 of my 3 swaps in a row! Check out my Chocolate Ginger Puer Tea Bread (gluten and dairy free) from yesterday’s Chocolate Love swap, and tune in tomorrow for Carrot Cake Truffles (gluten and dairy free) for the first Milk Bar Monday swap!

Please visit the other swappers to see what deliciousness they’ve come up with!

Cassava bread

Roasted Kabocha Squash with Cassava Bread Stuffing

Ingredients:

  • 1/2 kabocha squash, seeds removed
  • 1 Tbsp each millet, quinoa and rice
  • 1/3 cup water
  • 2 Tbsp olive oil + more to taste later
  • 1 stalk of celery, halved length-wise and slice thinly
  • 1/4 cup chopped carrot
  • 2 mushrooms, chopped thinly
  • 2 Tbsp chopped white onion
  • 1 Tbsp white wine vinegar (or cider or red wine vinegar, even white will add something)
  • 1 tsp kosher or seasoned salt
  • 1/4 tsp garlic powder
  • 1/2 tsp herbs d Provence
  • 1/4 cup cassava bread crumbs (you could also use rye crackers or something similar)
  • 1 Tbsp sunflower seeds or ground nuts
  • 1 Tbsp raisins, dried cranberries or goji berries

Directions:

  • Preheat oven to 375°.
  • Take a small slice off the curved end of the squash so that it sits flat in a baking dish.  Brush lightly with olive oil and bake while you prepare the grains and vegetables.
  • In a small pot, toast the 3 grains on medium heat until fragrant.  Add water, bring to a simmer and cook, covered, until all the water is absorbed (about 10 minutes).
  • Meanwhile, heat a large skillet on medium heat for about 2 minutes.  Add the olive oil, vegetables and seasonings and toss to coat.  Cook for about 5 minutes until they start to brown.  Add the vinegar and cook until soft, about 20 minutes.
  • In a large bowl, combine cooked grains, vegetables, cassava bread, nuts and dried fruits.
  • Stuff into the cavity of the half-cooked squash, drizzle with olive oil and return to oven for 20 minutes or until squash is cooked and stuffing is toasty.
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30 Comments

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  2. The Cozy Herbivore says:

    Love that you did a gluten-free recipe! And I have been crazy over kabocha squash myself this winter. It’s so yummy, I just can’t get enough. This looks absolutely beautiful.

  5. Barbara | Creative Culinary says:

    Too many things converged this month for me to be able to get something done for the swap but I’m enjoying the read of all who did participate. And it’ s night of feeling out of it. Kobocha squash? Never heard of it. Which makes me want it all the more.

    I cook much as you do and it’s been a real effort for me when I want to put something on my blog to actually remember what I put into a dish. I don’t always so I bought a software app for my phone so that I can dictate what I do. Taking the time to write it down would ruin the whole experience for me!

    Very nice, robust dish!

  9. Toni @ boulderlocavore says:

    You my dear I read on my phone amdist the Super Bowl and school projects not being able to wait to see what you’d dreamed up. Inspired as always and in the midst of a swap ‘sandwich’ even. Love it.

  11. julia says:

    I’m totally drooling over the top picture. I might need to make this for dinner this week, because I too crave vegetables and citrus in the winter!

  12. Lana Watkins says:

    My cooking approach is similar to yours and I have to constantly remind myself to write down the directions, amounts, times, temps, etc. But I cook more often than I post so it works out in the end:)
    I have been ogling kabocha squash in our Asian market for a few weeks, and I think it’s time to bring it home finally. Cassava bread looks like a matzo cracker, so your rec for using the gf rye cracker is right on:)
    I love your take on the wild rice recipe – very inspirational!

  13. Rachel says:

    I kinda want to make this and eat it all myself before my husband gets home tonight. What a tantilizing remake of the original recipe! I usually see all the same ingredients in stuffed squash recipes so it’s wonderful to see one with some yummy new things!
    I remember seeing cassava bread in the DR when I was there last year. I never tried any but I loooove yuca. It makes the best baked french fries!

    • The Dusty Baker says:

      I have a feeling it would be SCRUMPTIOUS when fresh. This was a little stale but was SO tasty when toasted into the stuffing that I kicked myself for tossing the rest out!!

  16. Kim Bee says:

    Oh my goodness this is ridiculously gorgeous and inviting. That is an impressive ingredient list. This is really unique. I love that you are going to describe your apartment the same way as the recipe describes location. I’ll have to try that myself. lol

  19. Alli says:

    What a great idea to stuff squash…so nice and wintery. And I am glad to know that cassava bread is best used for stuffing. I will have to try it out on my GF friends!

  20. Jackie @ Vegan Yack Attack! says:

    Jacqueline, this looks absolutely delicious! I love squash so much, and this stuffing recipe looks awesome. I’ll definitely have to try this out! :)

    • The Dusty Baker says:

      Why thank you! It’s one of my favorites for winter. I’ve only just started blogging my savory meals more regularly and am looking forward to keeping them coming :)

  22. emily | nomnivorous says:

    Stuffed winter squash is a new discovery and I love it so. The softened squash makes for a great binder with a ton of flavor. And I’m with you on cooking – I tend to cook by instinct, making recipe writing tough. Great swap!

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