Author: | Published by: Make it Dairy Free |
Preheat oven to 350 degrees F. Cut a small piece off the skin side of the squash so it will sit flat on a baking sheet.
In a small bowl, melt 1 tablespoon vegan butter. Stir in maple syrup. Brush evenly over the flesh side of the squash.
In a large skillet, over medium heat, melt remaining vegan butter. Once melted, add in onions, celery and carrots. Saute for 4-6 minutes or until onions have softened.
Add mushrooms, garlic, and chickpeas. Stir together and let cook for an additional 2 minutes.
Add in stock, thyme, rosemary, sage, salt, and pepper. stir well. Cook another 2 minutes. Remove from heat.
Add dried stuffing mixture and stir together well, making sure all the pieces are coated in the stock. Add in toasted pecans, apples and cranberries. Stir together.
Fill mixture inside each of the squash. You can heap them, but do not overfill them. Depending on the size of your squash, you may have some mixture left over.
Cover tightly with foil and bake for 30 minutes. After 30 minutes, remove foil and cook and additional 15 minutes or until the flesh of the squash is easily pierced with a fork. Serve warmed.