ABOUT THE RECIPE:
This Stuffed Acorn Squash makes an enticing entrée to serve throughout the winter holiday season. In this hearty recipe, acorn squash halves are each filled with a flavorful Mushroom, Walnut, and Celery Stuffing that's moist on the inside and crispy on the outside. Depending upon the size of squash that you are using, you may end up with extra stuffing, that can be baked separately and served for a delicious side dish.
Makes 4 to 6 Servings
INGREDIENTS:
STUFFING
7 slices whole-grain bread or gluten-free bread, cut into 1/2- to 1-inch cubes
1 teaspoon Italian seasoning blend
1⁄2 teaspoon salt
1 tablespoon extra-virgin olive oil
1 medium sweet onion, chopped
2 stalks celery, with leaves, diced
2½ cups diced cremini or white button mushrooms
1 teaspoon tamari
1⁄4 cup vegan buttery spread
1⁄2 cup boiling water
1 vegan bouillon cube
1 cup finely chopped walnuts or pecans
SQUASH
2 to 3 small or medium acorn squash, halved and seeded
1 to 1½ teaspoons extra-virgin olive oil, plus more as needed
Salt
Freshly ground pepper
INSTRUCTIONS:
To make the STUFFING, put the bread, Italian seasoning, and salt in a medium bowl and toss to combine. Transfer to a large, rimmed baking sheet and bake for 8 to 10 minutes, until the bread is slightly crisp.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the mushrooms and tamari and cook, stirring occasionally, until the mushrooms are tender, adding a bit of water as needed to prevent sticking.
Melt the vegan buttery spread in a small saucepan over medium heat. Then, pour the boiling water into a large mug or small pot, and add the bouillon cube. Stir until dissolved to make a strong vegetable broth.
Put the bread and walnuts in a large bowl and toss until well combined. Add the mushroom mixture, melted vegan buttery spread, and 1⁄4 cup of the broth and stir gently until thoroughly combined. Add as much of the remaining vegetable broth as needed so the mixture is moist but not soupy. If the mixture still seems dry after adding all of the broth, add a small amount of water.
To make the SQUASH, preheat the oven to 400 degrees F. Lightly oil a rimmed baking pan (or casserole dish) that is large enough to accommodate all of the squash halves.
Put the squash halves cut-side up in the prepared pan. Brush 1⁄4 teaspoon of the oil over the upper surface of each squash half. Sprinkle with salt and pepper. Spoon about 1 cup (or so) of the stuffing into each squash half, mounding it up over the top. (See note below, for instructions on how to bake extra stuffing, separately.)
Cover the pan with foil and bake for 35 to 50 minutes, or until the squash is just fork-tender. Uncover and bake for 15 minutes more, or until the stuffing is brown and crispy on top and squash is very soft. Cool 7 to 10 minutes and serve.
NOTE: To bake the stuffing separately, preheat the oven to 400 degrees F. Oil a medium-sized casserole dish. Once prepared, transfer the stuffing to the prepared casserole dish, spread in an even layer, and smooth the top with a spatula. Cover and bake for 20 to 30 minutes. Uncover and bake for about 15 minutes more (or more) to crisp the top. Serve warm.
Ingredients
Directions
ABOUT THE RECIPE:
This Stuffed Acorn Squash makes an enticing entrée to serve throughout the winter holiday season. In this hearty recipe, acorn squash halves are each filled with a flavorful Mushroom, Walnut, and Celery Stuffing that's moist on the inside and crispy on the outside. Depending upon the size of squash that you are using, you may end up with extra stuffing, that can be baked separately and served for a delicious side dish.
Makes 4 to 6 Servings
INGREDIENTS:
STUFFING
7 slices whole-grain bread or gluten-free bread, cut into 1/2- to 1-inch cubes
1 teaspoon Italian seasoning blend
1⁄2 teaspoon salt
1 tablespoon extra-virgin olive oil
1 medium sweet onion, chopped
2 stalks celery, with leaves, diced
2½ cups diced cremini or white button mushrooms
1 teaspoon tamari
1⁄4 cup vegan buttery spread
1⁄2 cup boiling water
1 vegan bouillon cube
1 cup finely chopped walnuts or pecans
SQUASH
2 to 3 small or medium acorn squash, halved and seeded
1 to 1½ teaspoons extra-virgin olive oil, plus more as needed
Salt
Freshly ground pepper
INSTRUCTIONS:
To make the STUFFING, put the bread, Italian seasoning, and salt in a medium bowl and toss to combine. Transfer to a large, rimmed baking sheet and bake for 8 to 10 minutes, until the bread is slightly crisp.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the mushrooms and tamari and cook, stirring occasionally, until the mushrooms are tender, adding a bit of water as needed to prevent sticking.
Melt the vegan buttery spread in a small saucepan over medium heat. Then, pour the boiling water into a large mug or small pot, and add the bouillon cube. Stir until dissolved to make a strong vegetable broth.
Put the bread and walnuts in a large bowl and toss until well combined. Add the mushroom mixture, melted vegan buttery spread, and 1⁄4 cup of the broth and stir gently until thoroughly combined. Add as much of the remaining vegetable broth as needed so the mixture is moist but not soupy. If the mixture still seems dry after adding all of the broth, add a small amount of water.
To make the SQUASH, preheat the oven to 400 degrees F. Lightly oil a rimmed baking pan (or casserole dish) that is large enough to accommodate all of the squash halves.
Put the squash halves cut-side up in the prepared pan. Brush 1⁄4 teaspoon of the oil over the upper surface of each squash half. Sprinkle with salt and pepper. Spoon about 1 cup (or so) of the stuffing into each squash half, mounding it up over the top. (See note below, for instructions on how to bake extra stuffing, separately.)
Cover the pan with foil and bake for 35 to 50 minutes, or until the squash is just fork-tender. Uncover and bake for 15 minutes more, or until the stuffing is brown and crispy on top and squash is very soft. Cool 7 to 10 minutes and serve.
NOTE: To bake the stuffing separately, preheat the oven to 400 degrees F. Oil a medium-sized casserole dish. Once prepared, transfer the stuffing to the prepared casserole dish, spread in an even layer, and smooth the top with a spatula. Cover and bake for 20 to 30 minutes. Uncover and bake for about 15 minutes more (or more) to crisp the top. Serve warm.