What higher solution to get pleasure from acorn squash than this Vegan Stuffed Acorn Squash recipe? Stuffed with mushrooms, walnuts, wild rice, and chickpeas, they’re extremely hearty, versatile and full of fall flavors!
Vegan stuffed acorn squash is THE solution to eat acorn squash! This isn’t an opinion, it is a truth.
I noticed that I had loads of squash recipes on my web site, with a few of my favorites being my caramelized onion spaghetti squash, butternut squash chickpea chili and my contemporary tomato spaghetti squash. Nevertheless, I used to be clearly missing acorn squash recipes, till now!
Acorn squash is a bit sweeter than the opposite squashes, in my view, and the form lends itself to be “stuffed” with no matter components you could have available! Plus, stuffed squash could be an ideal addition to your Thanksgiving day desk.
Honestly, it is a tad extra time consuming than a few of my different weeknight meals (taking a look at you, vegan mushroom pasta), however it’s VERY straightforward to prep the components forward of time so you could have all the things able to go earlier than cooking.
Recipe options
- Makes use of loads of heart-healthy components like mushrooms, walnuts and pumpkin seeds
- The entire recipes takes about an hour, however most of that’s the squash roasting within the oven
- Drizzled with a easy dairy-free béchamel sauce for added deliciousness
Components
- Acorn squash – Acorn squash ought to be obtainable in any respect grocery shops within the fall. Since that is the principle ingredient of this recipe, I will say no substitutions right here.
- Pumpkin seeds – Also referred to as pepitas. They’ll add a pleasant texture to the ultimate dish.
- Mushrooms – Ideally child bella mushrooms, however white mushrooms work too
- Walnuts – For added texture. You might strive utilizing pecans as a substitute, which might even be scrumptious.
- Wild rice – Wild rice is a staple for autumn recipes, and it pairs nicely with the celery, mushrooms and garlic. It does take a bit longer to cook dinner than white rice, so maintain that in thoughts.
- Chickpeas – Canned, drained and rinsed; used for protein.
- Béchamel sauce – Non-obligatory, however provides a pleasant of entirety and actually brings the dish collectively. Béchamel is basically vegan butter, flour and your favourite plant-based milk whisked to create a creamy sauce.
Step-by-step instructions
Step 1: Prepare dinner the rice. You will wish to comply with the directions on the packaging, however primarily you will add the wild rice and water to a saucepan, deliver it to a boil, then cowl and simmer it till the water is absorbed and the rice is fluffy.
Step 2: Roast the squash. Begin by slicing the squash in half vertically. Then, use a spoon to scrape out the seeds and discard them or save for an additional use. Brush the squash with olive oil, then place it cut-side down on a parchment-lined baking sheet. Roast the squash for 30-35 minutes till it is simple to pierce with a fork and barely golden brown.
Step 3: Make the filling. Whereas the squash is roasting, toast the pumpkin seeds in a skillet. Take away them, then add the shallot, celery and mushrooms and sauté for 5-7 minutes till comfortable, then add within the chopped walnuts and garlic cloves and sauté for two minutes.
Add all of those components, together with the cooked rice and chickpeas, to a big bowl and stir to mix. Then, add salt and pepper to style.
Step 4: Stuff the squash. As soon as the squash has completed roasting, take away it from the oven then wait a couple of minutes earlier than utilizing a spatula to rigorously flip it over. Spoon a number of the wild rice combination into every squash, then place the squash again into the oven and bake for 10-Quarter-hour.
Step 5: Make the béchamel sauce. This step is elective, however if you would like to make it, merely soften butter in a small saucepan. As soon as it is melted, add the flour and whisk for 20 seconds earlier than pouring within the milk. Proceed to whisk till the combination thickens right into a sauce.
Drizzle a number of the béchamel over the stuffed squash, and sprinkle with slightly contemporary thyme (additionally elective).
Substitutions
- With out nuts: To maintain this nut-free, omit the walnuts altogether. Although they add texture to the dish, they are not completely vital.
- With out rice: As an alternative of utilizing wild rice as the bottom, you possibly can strive utilizing quinoa, lentils or brown rice as a substitute.
- With meat: I do know it is unusual to make this suggestion on a meatless recipe, however maybe somebody in your loved ones “wants” meat (belief me, I get it). If you wish to add some kind of meat to this, I might go for shredded hen, which is able to mix properly with the opposite flavors.
- With dairy: To make this vegetarian however not vegan, merely use common butter within the sauce. You might additionally sprinkle some goat cheese or parmesan on high earlier than baking.
- Extra greens: Wish to bulk these up? Attempt including in some sautéed spinach or kale.
- Add-ins: To make these a bit sweeter, strive topping them with dried cranberries as soon as they’re achieved baking. Or, garnish with contemporary thyme.
What does acorn squash pair nicely with?
So many issues! This recipe is a meal in itself, however in the event you had been simply roasting acorn squash by itself, you possibly can pair it with pulled pork, sausage, a kale salad, or a brussels sprouts salad.
Are you able to eat acorn squash pores and skin?
Technically sure, it’s edible. Nevertheless, in a stuffed squash recipe, I often decide to not eat it, as I discover the feel to be a bit off-putting.
Storage
Fridge: Wrap every acorn squash in foil or plastic wrap, then retailer them within the fridge for as much as 4 days.
Reheating: Reheat squash within the microwave, or place in a big baking dish with slightly water on the underside and warmth at 350° till warmed by way of.
Need extra data on this? The Spruce Eats does a beautiful job explaining acorn squash choice and storage.
Extra vegan dinner recipes
For those who made this recipe, be sure you depart a remark and star ranking beneath. Thanks!
Vegan Stuffed Acorn Squash
What higher solution to get pleasure from acorn squash than this Vegan Stuffed Acorn Squash recipe? Stuffed with mushrooms, walnuts, wild rice, and chickpeas, they’re extremely hearty, versatile and full of fall flavors!
Servings: 3
Components
- 3 acorn squash sliced in half, seeds eliminated
- 3 tablespoon olive oil divided
- ¼ cup pumpkin seeds
- 2 shallots diced
- 2 celery ribs diced
- 8 oz. child bella mushrooms sliced
- ¼ cup walnuts chopped
- 3 garlic cloves minced
- 1 cup wild rice cooked
- ½ cup chickpeas drained and rinsed
- salt and pepper to style
béchamel sauce (elective):
- 1 tablespoon vegan butter
- 1 tablespoon flour
- ½ cup soy milk or milk of selection
Directions
-
Begin by cooking the wild rice in a saucepan in keeping with the package deal directions.
-
Preheat oven to 400° and line a big baking sheet with parchment paper. Slice the squash in half length-ways, then use a spoon to scrape out the seeds; discard. Brush the squash with 1 tablespoon of olive oil (or extra) throughout, then place it cut-side down on the ready baking sheet. Roast the squash for 30-35 minutes till fork tender.
-
Whereas the squash is roasting and rice is cooking, make the filling. Add the pumpkin seeds to a big skillet and warmth over medium warmth. Toast the seeds till they’re barely golden and aromatic; take away from the warmth and put aside.
-
To that very same skillet, add the remaining olive oil, together with the shallots, celery and mushrooms and sauté for 5-7 minutes till comfortable. Then, add the walnuts and garlic and sauté for two minutes. Switch the combination to a big bowl, then add the pumpkin seeds to that bowl.
-
As soon as the rice is cooked, add it, together with the chickpeas, to that very same mixing bowl and stir all the things collectively. Then, add salt and pepper to style.
-
As soon as the squash is roasted, use a spatula to rigorously flip it over. Stuff every squash with a number of the filling, then place it again into the oven and proceed cooking for 10-Quarter-hour.
-
To make the béchamel: soften butter in a small saucepan over medium-low warmth, then add the flour and whisk for 20 seconds earlier than pouring within the milk. Proceed to whisk till the sauce thickens, then take away from the warmth.
-
Drizzle the stuffed squash with a number of the béchamel sauce and revel in!
Notes
*To make this recipe faster, cook dinner the rice forward of time and retailer it in a sealed container within the fridge so it is able to go.
*Storage: Wrap stuffed acorn squash (leftovers) individually in foil or plastic wrap, then retailer them within the fridge for as much as 4 days
*See full weblog publish for various variations of this recipe
Vitamin
Energy: 535kcal | Carbohydrates: 101g | Protein: 19g | Fats: 11g | Saturated Fats: 1g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 2g | Trans Fats: 0.003g | Sodium: 28mg | Potassium: 2302mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1615IU | Vitamin C: 50mg | Calcium: 205mg | Iron: 6mg
