Author: Andrew Bernard | Published by: Make it Dairy Free |

Vegan Stuffed Acorn Squash.

VEGAN STUFFED ACORN SQUASH:

Acorn squash – this squash is perfect for individual-size portions
Vegan butter – this is great for richness to the dish
Maple syrup – just a hint of sweetness makes the dish even better
Sweet onion, celery, carrots, and garlic – these are our aromatics for the dish and the perfect combination
Baby bella mushrooms and chickpeas – these are our protein sources and
Yhyme, rosemary, and sage – our herbs for the dish. We are using fresh because the flavor is so much better
Dried seasoned stuffing mix – adding stuffing here adds a savory and umami flavor while making the dish filling
Pecans – nuts add a crunch and because they are toasted a more in depth
Granny smith apple – It’s tart and sweet and also adds some crunch
Dried cranberries – just a little bit more sweetness but it really adds a different texture

SUBSTITUTIONS AND VARIATIONS:

Acorn squash – other types of squash or even baked potatoes or portobello caps could be used
Vegan butter – for the brushing mixture, use non-dairy milk, and for the skillet, use more vegetable stock
Maple syrup – other sweeteners like agave or date syrup could be swapped
Baby bella mushrooms – can omit
Chickpeas – try a white bean like cannellini beans
Thyme, rosemary, and sage – you can use other herbs. Dried herbs can also be swapped for fresh if needed
Dried seasoned stuffing mix – try using quinoa or rice instead – see FAQs below for changes if doing this
Pecans – omit if needed or use other nuts like walnuts or silvered almonds
Granny smith apple – another tart apple can be used
Dried cranberries – try another dried fruit like dried cherries

Vegan Stuffed Acorn Squash

Prep Time10 min
Cook Time1 hr
Total Time1 hr 10 min
Yield4
Energy726 cal

Ingredients

2 acorn squash, halved from stem to bottom and deseeded
5 tablespoon vegan butter, divided
2 tablespoon maple syrup
1 sweet onion, diced
1 rib celery, diced
1 large carrot, diced
4 oz baby bella mushrooms, diced
6 cloves garlic, minced
1 cup chickpeas, drained and rinsed
1 cup vegetable stock
3 sprigs thyme, leaves removed
1 tablespoon rosemary, chopped
1 tablespoon sage, chopped
½ teaspoon salt
½ tsp pepper
1 ¼ cup dried seasoned stuffing mix (or bread croutons)
½ cup pecans, roasted and chopped
1 medium granny smith apple, peeled and diced
¼ cup dried cranberries

Instructions

Preparing

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.

Nutrition Facts
Amount per serving
Calories726
% Daily Value*
Serving: 1half | Calories: 726kcal | Carbohydrates: 118g | Protein: 15g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1829mg | Potassium: 1428mg | Fiber: 12g | Sugar: 29g | Vitamin A: 4729IU | Vitamin C: 35mg | Calcium: 236mg | Iron: 6mg

Vegan Stuffed Acorn Squash.