The Happy Pear's Creamy Mushroom Stuffed Squash with Zingy Salsa Verde
Creamy mushroom stuffing and zingy salsa verde top these baked butternut squash halves for a delicious and flavorful dish.
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Ingredients
- 1 medium Butternut Squash
- 3 tbsp Capers
- 1 tsp Dijon Mustard
- 70 ml Extra Virgin Olive Oil
- 3 cloves Garlic
- 1 clove Garlic
- 0.4 tsp Garlic Powder
- 1/2 Lemon Juice
- 1 tbsp Mint Leaves
- 250 g Mushrooms (of choice, our favourites are oyster mushrooms)
- 200 ml Oat Milk (or milk of your choice)
- 3 tbsp Oil
- 1/2 tsp Salt
- 2 tbsp Tamari (or soy sauce)
- 50 g Vegan Cheese
- 60 g Cashew Nuts
- 50 g Breadcrumbs
- 1 small Flat Leaf Parsley
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