Thanksgiving is right around the corner…and for all you Canadians, Thanksgiving is actually next week!
Typically, Thanksgiving meals are based around meats like turkey and ham (BARF).
Not this year.
Ashlee and I have been busy little bees coming up with a shit ton of delicious meals for the Holidays that keep animals off the menu. Let’s continue with our recipe of stuffed acorn squash, shall we?
As vegans, Ashlee and I are always skeptical of going to parties or pot-lucks. Out of all of our friends and family, we’re the only two who eat a plant-based diet.
We often ask ourselves if our friends will like the dishes we bring over.
Last year, we hosted a Holiday party pot-luck and we were stumped on what to make. I think I made guacamole and chips and Ashlee made a garlic hummus dip served with crackers.
In our defense, we’d only been vegan about two months. This year, we’re taking it up a few notches.
This stuffed acorn squash is perfect for the holidays:
- Because it’s filled with delicious holiday flavors such as sage, rosemary and pumpkin seeds
- If you don’t like any of the ingredients we’ve provided you with, you can fill these stuffed acorn squash with whatever-the-fuck your little heart desires.
We intended for this dish to be an entree or main course, but if you’d like to serve it as an appetizer, you can simply cut the acorn squash in quarters and it serve a perfect perfect hors d’oeuvres.
We hope this recipe gives you all inspiration to try more plant-based recipes during the holidays. We imagine turkeys and pigs would like to celebrate life with us as opposed to being on our plates.
If you try these stuffed acorn squash, make sure to leave a comment! We’d love to hear from you. If you photograph your delicious creations, tag us on Instagram at Eat_Figs_Not_Pigs so we can see what you’ve come up with. Til next time guys!!!
- 5 Acorn squash, cut in half with seeds removed
- 1 cup wild rice
- 4 Field Roast vegan sausages, Apple Sage flavor
- 2 1/2 cups water
- 2 Not Chikn bouillon cubes
- 2 shallots, minced
- 4-5 cloves garlic, minced
- 3 cups Kale, chopped
- 1/2 cup raw hulled pumpkin seeds
- 3/4 cup vegan parmesan cheese
- 2 tsp fresh sage, minced
- 2 tsp fresh rosemary, minced
- 5 tsp olive oil, separated
- Salt and pepper to taste
- Preheat oven to 400 F
- Cut acorn squash in half lengthwise and remove seeds
- With a basting brush, coat each squash olive oil, about 1 1/2 teaspoons worth
- Place each squash on a baking tray and sprinkle each liberally with salt and pepper
- Bake for 40 minutes
- On another baking tray lined with parchment paper, add pumpkin seeds and drizzle with about half a teaspoon of olive oil
- Season with a pinch of salt and add to the oven, cooking for only 15-20 minutes
- While Acorn squash and pumpkin seeds is roasting, start on wild rice
- *DO NOT TURN OFF OVEN*
- In a medium saucepan, add water and Not Chikn bouillon cubes
- Bring to a boil and add rice
- Cover, bring to a simmer and cook for about 45 minutes
- Fluff with a fork and drain any remaining liquid, set aside
- In a pot on medium heat, add remaining 3 teaspoons of olive oil
- Using your fingers, break up the vegan sausage and add to the pot
- Continue to crumble the sausage with your cooking utensil, breaking it up as small as possible
- Cook until browned, about 5-7 minutes
- Add shallots and garlic and cook, stirring frequently until fragrant, about 2-3 minutes
- Add sage and rosemary and cook an additional 1/2 minutes
- Last, add wild rice and toasted pumpkin seeds
- Off the heat, add kale and mix thoroughly
- Fill each half of acorn squash with wild rice mixture and top with parmesan cheese
- Bake in oven for an additional 20 minutes