![]() ![]() If you end up making these vegan stuffed acorn squash, please take a picture and tag the Vegan Blueberry on Facebook or Instagram! I LOVE seeing your creations! Other vegan holiday and Fall recipes you will love: → Pouring some vegan gravy over this stuffed acorn squash is fantastic! → Don't roast the stuffed squash for too long - you don't want the stuffing to burn. → Make sure your roasted acorn squash is fully cooked before you add the stuffing. Use a good vegetable rinse product and scrub thoroughly to remove the wax if you plan on eating the skin. Keep in mind that acorn squash is typically coated in edible wax so they last a long time! (You might even see the wax layer crack a little as you cut into the squash). → If you plan on eating the skin, perhaps roast the acorn squash halves an extra five minutes to make sure the skin is tender. However, it's still not as tender as the acorn squash meat. → Acorn squash skin can be eaten if it is cooked long enough to become tender. Lower the temperature to 350F and place the stuffed acorn squash back into the oven for about 5 minutes, or until everything is heated through. Carefully stuff each half of the acorn squash with the stuffing. Step 4: By this time the acorn squash should be fully cooked in the oven - double check by piercing it with a fork, the fork should go in easily. Taste the stuffing to make sure it is seasoned well enough before you stuff the acorn squash! (Photos 4 below) Step 3: Add the chopped pecans, dried cranberries, and croutons, season with salt and pepper, and saute for another 1-2 minutes to allow everything to mix together. Cover with a lid and allow the kale to cook down for about 5 minutes, stirring to prevent burning, if needed. ![]() Step 2: Add the torn kale leaves, chopped apple, and fresh herbs. Step 1: Start by sauteing the chopping onion, garlic, and celery in olive oil for about 5 minutes, or until the onion softens. I love this recipe because you can prep AND cook the stuffing while the squash is roasting, so those steps don't take any extra time! → Chopped rosemary and chopped parsley would make an amazing addition to the fresh herbs mixture in this recipe! Make the stuffing while the squash is roasting If you're omitting any of the ingredients, increase the other ingredients by just a little bit → This recipe makes just enough stuffing to stuff two acorn squashes (4 halves). → I recommend buying a bag of pre-washed chopped kale to save yourself some time! This is definitely a recipe where you need to tear the kale into small pieces so it cooks down to be able the same size as your chopped apples and croutons (if using) ¼ cup fresh chopped herbs (I used 2 tablespoons fresh thyme leaves and 2 tablespoons chopped fresh sage leaves for a classic Thanksgiving stuffing flavor).⅓ cup chopped pecans (skip for nut-free stuffing).1-1.5 cups croutons (use gluten-free croutons or skip for a gluten-free stuffing!).4 cups kale, stems removed and torn into small ~1-2 inch pieces.~5-6 stalks celery (about 1.5 cups chopped).Brush the acorn squash with olive oil and roast for about 30 minutes at 400 degrees Fahrenheit, or until the acorn squash is fully cooked. Cut your acorn squash in half and scoop out the seeds. Ready to get started? Roasted acorn squash If thiss tuffing sounds good to you, you're also going to LOVE this vegan rice salad with apples and kale, which was inspired by this acorns squash recipe. The stuffing can be made gluten-free by simply using gluten-free croutons or omitting the croutons. So if you like the idea of tender, sauteed kale combined with fresh apples, dried cranberries, chopped pecans, and lots of aromatic onion, garlic, and herbs, then I recommend doubling the stuffing recipe and enjoying some of it on its own! The stuffing for this recipe is seriously good enough to eat on its own. Want a recipe is good enough to be the main course for a vegan Thanksgiving, but is easy enough to make from scratch on any weeknightīy the way, if you want more holiday inspiration, check out my favorite vegan holiday recipes!.Want a healthy, vegetable-loaded dinner that can be made gluten-free.The crushed pecans give the acorn squash stuffing a nice crunch, and the apple and dried cranberries add a subtle sweetness to the stuffing! Enjoy a combination of flavors of textures in every bite.Love Fall themed food, such as roasted winter squash, apples, and vegan Thanksgiving stuffing with classic flavors such as sage and thyme.You're going to love this vegan stuffed acorns squash if you: If you love roasted acorn squash, you're going to love this stuffed acorn squash!Īnd if you've never tried acorn squash, then this is definitelythe recipe you want to start with!! Looking for the perfect vegan Fall dinner? Make this Vegan Stuffed Acorn Squash! This roasted acorn squash is loaded with a delicious stuffing made with apple, sautéed kale, sweet dried cranberries, and crunchy pecans! ![]()
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