Roasted Squash “Stroganoff”

by Jonathan Cheung

A meat free twist on a classic recipe, much loved ‘Stroganoff’ – comfort food that is also perfect for a crowd if you double the recipe!

[Total: 1 Average: 5]
squash stroganoff


  • 1 medium Butternut Squash, peeled, seeded and diced into bite-size pieces
  • 1 large Red Onion, peeled and sliced
  • Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 1/2 cups / 375 mL cups Dainty Basmati Rice
  • 1/2 cup/125 mL Parmesan Cheese, grated
  • 1/2 cup/125 mL 10% Cream
  • 1 bunch fresh Parsley, chopped
  • 10 gherkin pickles, chopped rough
  • 1 clove Garlic, minced very fine



Preheat oven to 450F / 230C


In a large mixing bowl, toss the squash with the red onion, enough olive oil to coat generously, the smoked paprika, and season with plenty of salt and pepper. Place in a deep baking dish, large cast iron frying pan, or a large deep frying pan, and roast in the oven for 30 minutes, or until lightly browned and cooked through.


Remove the squash from the oven and add in the rice. Gently stir to combine, without breaking the squash too much.


In a small bowl, stir together the parmesan, cream and 1 ½ cups of water. Pour over the rice and gently stir together. Place back in the oven, reduce temperature to 375F/190C, and cook for 25-30 minutes, or until the rice has absorbed the liquid and the rice is cooked. Remove from the oven and allow to rest 10 minutes.


Meanwhile, in a bowl, combine the chopped parsley, gherkins, and minced garlic. Sprinkle over the rice, drizzle with a little more olive oil, and serve warm.

Explore More Recipes