Stuffed Acorn Squash
Author: 
Recipe type: Vegan, Entree, Appetizer
Cuisine: Holiday, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 5 Stuffed Acorn Squash
 
Stuffed Acorn Squash is filled with wild rice, vegan sausage and pumpkin seeds to make the perfect holiday appetizer or entree
Ingredients
  • 5 Acorn squash, cut in half with seeds removed
  • 1 cup wild rice
  • 4 Field Roast vegan sausages, Apple Sage flavor
  • 2½ cups water
  • 2 Not Chikn bouillon cubes
  • 2 shallots, minced
  • 4-5 cloves garlic, minced
  • 3 cups Kale, chopped
  • ½ cup raw hulled pumpkin seeds
  • ¾ cup vegan parmesan cheese
  • 2 tsp fresh sage, minced
  • 2 tsp fresh rosemary, minced
  • 5 tsp olive oil, separated
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 F
  2. Cut acorn squash in half lengthwise and remove seeds
  3. With a basting brush, coat each squash olive oil, about 1½ teaspoons worth
  4. Place each squash on a baking tray and sprinkle each liberally with salt and pepper
  5. Bake for 40 minutes
  6. On another baking tray lined with parchment paper, add pumpkin seeds and drizzle with about half a teaspoon of olive oil
  7. Season with a pinch of salt and add to the oven, cooking for only 15-20 minutes
  8. While Acorn squash and pumpkin seeds is roasting, start on wild rice
  9. *DO NOT TURN OFF OVEN*
  10. In a medium saucepan, add water and Not Chikn bouillon cubes
  11. Bring to a boil and add rice
  12. Cover, bring to a simmer and cook for about 45 minutes
  13. Fluff with a fork and drain any remaining liquid, set aside
  14. In a pot on medium heat, add remaining 3 teaspoons of olive oil
  15. Using your fingers, break up the vegan sausage and add to the pot
  16. Continue to crumble the sausage with your cooking utensil, breaking it up as small as possible
  17. Cook until browned, about 5-7 minutes
  18. Add shallots and garlic and cook, stirring frequently until fragrant, about 2-3 minutes
  19. Add sage and rosemary and cook an additional ½ minutes
  20. Last, add wild rice and toasted pumpkin seeds
  21. Off the heat, add kale and mix thoroughly
  22. Fill each half of acorn squash with wild rice mixture and top with parmesan cheese
  23. Bake in oven for an additional 20 minutes
  24. ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/stuffed-acorn-squash/