Vegan Butternut Squash Stroganoff

What is your favorite autumn comfort food? This vegan butternut squash stroganoff is definitely one of my favorites to make. Its creamy and packed with flavor and I love the intense color of the butternut squash. Hope you give it a try!

The Recipe

Vegan butternut squash stroganoff

Ingredients

1 tablespoon olive oil

1 medium yellow onion, finely chopped

24 ounces / 680 g baby bella mushrooms

28 ounces / 800 g butternut squash

1/2 cup / 125 ml white wine

1/2 cup / 125 ml broth

1 cup / 250 ml vegan cream (I used oat cream)

1/4 cup / 60 ml vegan sour cream

6 cornichons, chopped

salt and pepper to taste

parsley to garnish

Instructions

1. Fill a large pot with water and bring to boil. Peel butternut squash and remove seeds. Slice and cook for about 5 minutes, until soft but not too soft, so that it doesn't fall apart. Set aside.

2. In a pan heat olive oil and cook chopped onion until aromatic. Add sliced mushrooms and stir-fry until golden brown. Add white wine and let simmer for a few minutes. Add cornichons, broth and cream and let simmer. Add vegan sour cream. Season with salt and pepper. Add cooked butternut squash. Garish with chopped flat parsley. Serve with steamed rice. ENJOY!