Mushrooms Stuffed with Curried Butternut Whip

My poor little Pinot got spayed last Friday, and to ensure she doesn’t lick herself back into the surgical room, the vet has equipped her with a small plastic cone– the cone of shame.

She stumbles around the apartment bumping into walls and can’t eat a bowl of food without getting at least 6 pieces stuck inside the tiny clip-on crevices.

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Designated rap name: Yung $tinky Kone.

I know, I know. Poor baby. But truth be told, she’s a real trooper, and totes my hero.

Sometimes I squeeze her face until it looks all rolled up and I call her Ta-Cone. I’m the worst.

But don’t worry, the plastic shackles will come off in a few days so she can once again bound through life cone-free.

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Oh yeah, dis recipe. 

These bright, beautiful, mushroom caps are baked to tender, juicy perfection and stuffed with a spicy, creamy, savory squash whip. Butternut squash and yams are at their absolute best right now, so whipping them together with fresh sage and tangy goat cheese makes them out-of-this-universe delicious.

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Let’s take a sec to swoon at that gorgeous orange color.

That’s from the butternut squash and all them yams. Butternut squash’s golden color comes from phenolic compounds which convert to vitamin A inside our bodies and act as powerful antioxidants essential for thangs like superhero vision and glowing skin.

Just one cup of butternut squash delivers 437% of your daily recommended Vitamin A needs.

That’s pretty amazeballs. Plus, winter squash is a great source of fiber and vitamin C.

Go ahead. It’s fall. Squash yoself.

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Mushrooms Stuffed with Curried Butternut Whip

Makes 6 servings

For the Curried Butternut Whip:

  • 1 medium-sized butternut squash, chopped in half
  • 2 medium yams, halved
  • 3 ounces goat cheese
  • 1-2 tablespoons fresh sage, minced
  • 1 Thai chili (optional– remove if you and spice don’t play nice)
  • 2 teaspoon curry powder
  • sea salt and black pepper, to taste

For the ‘Shrooms:

  • 6 large portobello mushrooms, stems removed
  • olive oil
  • sea salt and black pepper, to taste
  1. Heat dat oven to 400. Wrap each half of each squash in tin foil or parchment paper and poke a couple holes with a sharp knife. Place on a baking sheet and bake for 40 minutes. Remove the yam halves (should be very soft and tender), set aside, and continue baking butternut halves for 20 minutes more. Then remove butternut halves (should be very soft and tender like the yams). Set aside to cool for 10 minutes.
  2. While squash and yams are cooling, brush mushroom caps with olive oil and put inside the oven (at the same temperature) and bake for 10 minutes, then remove, sprinkle with salt and pepper, and let cool.
  3. While mushrooms are baking, unwrap and and remove the skin from all cooked squash and yam halves using a knife and place into a food processor. Add all remaining ingredients for the Whip and process until creamy. Add salt and pepper to taste.
  4. Spoon the Whip into the mushroom caps and serve it on upppp.

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