This Vegan Stuffed Acorn Squash with Wild Rice, Apples and Caramelized Onions recipe is a perfect gluten free, plant-based Thanksgiving recipe to impress the vegan friends and family in your life.
Getting ready for the holidays can be stressful. The food planning and prep alone is a week-long endeavour, and then you have to miraculously make it through an entire day with your family. It’s a LOT. For most of my life I didn’t have to worry about any major food intolerances at the dinner table, but today it seems like everyone has their shtick. It might be that they’re vegetarian, or gluten free, or they just don’t eat mushrooms, but whatever it is, you’ve got to be ready.
Rather than make a whole other meal, I love making these Gluten Free Vegan Stuffed Acorn Squash with Wild Rice, Apples and Caramelized Onions. Honestly, the entire family loves them to bits, but they accommodate a wide range of dietary restrictions and palates. No dairy, no meat, no animal products, no gluten. Yes, there are mushrooms- but if you have a friend who hates them, just leave them out.
How to Make Vegan Stuffed Acorn Squash with Wild Rice, Apples and Caramelized Onions
This Vegan Stuffed Acorn Squash with Wild Rice, Apples and Caramelized Onions really brings together all of my favourite holiday flavours into a beautiful vegan gluten free main or an elegant side dish. I start by cooking off a big batch of wild rice, which I love because it’s got a natural nuttiness that’s super satisfying, but if you want to substitute regular brown rice or quinoa, that also will work. I then caramelize an onion to add some deep rich colour, and saute up some kale, apples, white beans, mushrooms, and sage for that authentic holiday flavour.
You can totally substitute whatever odds and ends you’ve got lying in your fridge around the holidays, or whatever you know your guests will like. I love that this recipe packs protein and fibre without the fat, so it’s super nutritious even though it tastes decadent and festive. Honestly, you don’t even have to wait for Thanksgiving or Christmas for a recipe like this- it’s fantastic and easy for all of your fall entertaining.
Become an Abbey’s Kitchen Subscriber
Now I want to know what do you serve your vegan and gluten free guests?
Have you tried this Vegan Stuffed Acorn Squash with Wild Rice, Apples and Caramelized Onions?
Are you starting to plan your Thanksgiving menu yet?
Leave me a comment below!
- 4 acorn squash halved and seeded
- 3 tbsp extra virgin olive oil divided
- 1 onion finely sliced
- 1 cup wild rice
- 1 ½ cups vegetable stock
- 2 tbsp sage minced
- 2 cloves garlic minced
- 1 lb mushrooms sliced
- 2 green apples diced
- 4 cups baby kale shredded
- 1/3 cup dried cranberries
- 1/3 cup pomegranate arils plus more for garnish if desired
- 1 can white beans drained and rinsed
- 4 tsp pomegranate molasses divided
- 1/3 cup Pecans crushed plus some whole for garnish
- Salt and pepper to taste
Preheat oven to 415 F. Place the acorn squash cut side down onto a baking tray or dish and cover with foil. Bake for about 40-45 minutes until tender. Remove and allow to cool just enough to touch.
Meanwhile, add the rice and stock to a saucepot and bring to a boil. Reduce heat to low and cook for about 35 minutes or until all of the liquid is absorbed. Transfer to a large bowl.
Meanwhile, in a large skillet, add two tablespoons of olive oil over medium low heat. Add the onion and cook low and slow for about 50-60 minutes or until caramelized and golden. Season with salt and pepper, to taste. Transfer to a large bowl with the rice.
Return the pan to the heat and add in the additional tablespoon of oil. Add the sage, garlic and mushrooms and cook for 5 minutes, then add in the apples and saute for 1 minute. Then add in the kale and cook until wilted. Season with salt and pepper. Add to the large bowl.
Mix in the cranberries, pecans, pomegranate arils and two teaspoons of pomegranate molasses. Season with salt and pepper, to taste Mix everything together, then divide between the four acorn squash. Drizzle with the remaining two teaspoons of molasses and bake for 15 minutes until golden brown.
Garnish with additional pecans and pomegranate arils, if desired and enjoy.