Stuffed Acorn Squash
Author:
Ashley
Recipe type:
Vegan, Entree, Appetizer
Cuisine:
Holiday, Vegan
Prep time:
20 mins
Cook time:
45 mins
Total time:
1 hour 5 mins
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
Preheat oven to 400 F
Cut acorn squash in half lengthwise and remove seeds
With a basting brush, coat each squash olive oil, about 1½ 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 ½ 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
ENJOY!
Recipe by
Eat Figs, Not Pigs
at https://www.eatfigsnotpigs.com/stuffed-acorn-squash/
3.5.3208