Here’s another creation using the Canadian concept of Poutine! For this one, we opted to flip the French Fries out for our Delicata Squash Fries to embrace the glorious autumnal squash. From there, we added some rich vegetarian flavours in the form of sauteed portobellos and a vegetable gravy…of and Cheese Curds of course! When it came time to eat, the flavours and textures combined perfectly. The replacement of the fries with an alternate ingredient is also emboldening us to keep playing with other poutine base layers!
We served our Poutine with Steamed Broccoli. However, we think serving with a side of peas or Sauteed Green Beans would be great as well.
Time: 60 Minutes
Ingredients:
- Delicata Squash
- Portobello Mushrooms
- Onion
- Cheddar Cheese Curds
- 1 Cup Vegetable Stock
- 2 Tablespoons Butter
- 2 Tablespoons All Purpose Flour
- Black Pepper
Method:
- Preheat your oven to 350 degrees F, and line a baking sheet with some foil. Give it a quick oil spray.
- Make your Delicata Squash Fries…cut the top and bottom off the squash, then slice in half longways. Scoop out the seeds, slice, and bake for around 45 minutes (flipping halfway through). For more details and pictures, check out our Delicata Squash Fries Recipe.
- As your fries cook, dice your onion, and peel and slice your garlic.
- Melt your butter in a large pan, and sauté your onions until they turn opaque.
- As your onions cook, slice your mushrooms. When your onions are opaque, add your mushrooms to the pan, and cook them.
- When your mushrooms have shrunken and begun to brown, sprinkle in your flour, and stir to coat your veggies. Let sit in the pan for 45-60 seconds.
- Pour your vegetable stock in, and crack in some fresh black pepper. Stir to combine, and allow to thicken into a gravy.
- Arrange your squash fries in your serving bowls, and top them with cheese curds.
- Add your mushroomy gravy mixture over everything, and allow it to heat your cheese curds.
- Devour, and enjoy!
