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🌱BUTTERNUT SQUASH STROGANOFF
By @daria_cooks_vegan
⏺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
1️⃣Fill 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.
2️⃣In 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!
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