Vegan Stuffed Acorn Squash is a beautiful plant-based addition to your Thanksgiving or holiday meal. Made with perfectly roasted squash and a flavourful herbed quinoa stuffing, your guests will love this dish!
1 ½cupsvegetable brothor 1.5 teaspoons Vegetable Better Than Bouillon + 1.5 cups water
1tablespoonapple cider vinegar
1tablespoonreal maple syrup
⅓cupchopped walnutscan sub dry roasted pepitas for a nut-free option
freshly ground black pepperto taste
Preheat the oven to 400 °F and line a large baking sheet with parchment paper.
Slice a small piece off the top and bottom of each squash so they can sit upright, then slice them in half width-wise (not through the stem). This will result in a pretty scalloped edge. Scrape out the seeds.
In a small bowl, whisk together the olive oil and maple syrup. Place the squash halves on the baking sheet and brush the flesh side with the oil/maple mixture, then season generously with kosher salt. Turn upside down (skin side up) and roast for 25 minutes or until the squash is fork tender.
Meanwhile, make the quinoa stuffing. In a large non-stick skillet with a lid, heat the olive oil over medium heat, then sauté the celery and onion until softened, about 3 minutes. Add the fresh sage, rosemary and thyme and and continue to sauté for about a minute until fragrant.
Add the uncooked quinoa and mix until well combined, then pour in the broth. Mix in the garlic powder and kosher salt. Cover and bring to a boil, then turn the heat down to low, keeping it covered, and continue to simmer for 20 minutes. At the end of the cooking time, remove the skillet from the heat and keep it covered for 10 minutes to steam.
Fluff the quinoa with a fork or wooden spoon, then add the apple cider vinegar, maple syrup, dried cranberries and chopped walnuts. Mix until well combined. Season with salt and pepper to taste.
Evenly divide quinoa stuffing among the 6 squash halves, then return the stuffed squash to the oven and broil for for 2-3 minutes to crisp up the top layer of quinoa. Serve immediately. Store leftovers in a sealed container in the refrigerator and eat within 4 days.
To make ahead: Prepare the squash and stuffing, then cool to room temperature and store covered in the refrigerator. I prefer to store them separately because the squash is harder to store once they're stuffed. Assemble before reheating.To reheat in the oven: place stuffed squash on a parchment-lined baking sheet, cover with foil, and bake at 350 °F for 20 minutes or until completely heated through. To reheat in the microwave: heat at regular power for 2-3 minutes, stirring the quinoa once partway for even heating.