Description
This Vegan Stuffed Acorn Squash recipe is a wholesome and flavorful dish featuring tender roasted acorn squash filled with a hearty wild rice mixture of sautéed onions, celery, nuts, pepitas, dried cranberries, and fresh herbs. Enhanced with a creamy tahini-maple sauce, this recipe is perfect for a nutritious, plant-based meal that’s both comforting and elegant.
Ingredients
Scale
Main Ingredients
- 2 medium acorn squash
- 1 cup wild rice, rinsed well
- 2 cups water
- 1/2 teaspoon salt (for rice)
- 1 Tablespoon olive oil (for brushing squash)
- Salt and pepper, to taste
Stuffing
- 1 Tablespoon olive oil
- 1/2 yellow onion, diced
- 1/2 cup celery, diced (about 2 stalks)
- 1 teaspoon Herbs de Provence
- Fresh cracked pepper, to taste
- 1/2 teaspoon salt
- 1 Tablespoon maple syrup
- 1/4 cup dried cranberries
- 1/4 cup pepitas
- 1/4 cup walnuts, loosely chopped
- 1/4 cup fresh parsley, chopped
Tahini Sauce
- 1/4 cup olive oil
- 3 Tablespoons tahini
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon maple syrup
- 2 Tablespoons water
- 1/2 teaspoon salt
- Fresh cracked pepper, to taste
Instructions
- Cook the wild rice: Combine the rinsed wild rice, water, and 1/2 teaspoon salt in a pot. Bring to a boil, then cover and reduce to a simmer. Cook for about 45 minutes, stirring occasionally until all the liquid is absorbed. Fluff with a fork and set aside.
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the squash.
- Prepare the acorn squash: Carefully cut the acorn squashes in half lengthwise. Scoop out the seeds and stringy bits using a spoon. Place them cut side up on a rimmed baking sheet.
- Roast the squash sides down: Brush the insides of the acorn squash halves with 1 tablespoon olive oil and season with salt and pepper. Flip the squash halves so the cut sides face down and roast in the oven for 20 minutes.
- Make the stuffing base: While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onions and celery, sautéing until softened, about 10 minutes. Stir in Herbs de Provence, 1/2 teaspoon salt, and fresh cracked pepper, then remove from heat.
- Combine stuffing ingredients: In a large bowl, mix the cooked wild rice with the sautéed vegetables, dried cranberries, pepitas, chopped walnuts, parsley, and 1 tablespoon maple syrup. Taste and adjust seasoning as needed.
- Stuff and roast the squash: Remove the acorn squash halves from the oven and carefully flip them back cut side up with tongs. Spoon the stuffing mixture evenly into each half. Return the stuffed squashes to the oven and bake for an additional 15 minutes.
- Prepare the tahini sauce: While the stuffed squash bakes, whisk together olive oil, tahini, apple cider vinegar, maple syrup, water, salt, and fresh cracked pepper in a small bowl until smooth. Add more water if a thinner consistency is desired. Adjust seasoning to taste.
- Serve: Serve the warm stuffed acorn squash halves drizzled with the tahini sauce and garnished with extra fresh parsley for a vibrant finish.
Notes
- Wild rice can be substituted with brown rice or quinoa for a different texture.
- Adjust the maple syrup quantity in the stuffing and sauce to your sweetness preference.
- Use gloves or a towel when handling hot squash halves to avoid burns.
- The stuffing can be made ahead of time and refrigerated before stuffing the squash.
- This dish is naturally vegan and gluten-free.
- Leftover stuffing can be enjoyed as a salad or side dish.
