Vegan Stuffed Acorn Squash with Wild Rice, Apples and Caramelized Onions
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.
Servings 4 people
Calories 410kcal
Ingredients
- 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
Instructions
- 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. Then add in the white beans and mix to combine. 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.
Video
Notes
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 stuffed acorn squash recipe packs protein and fibre without the fat, so it’s super nutritious even though it tastes decadent and festive.
If you do not have fresh sage, you can substitute with dried sage. When substituting dried herbs for fresh, the ratio is 1 teaspoon dried to 1 tablespoon fresh.
If you have trouble cutting your acorn squash in half, you can pop it in the microwave for a couple of seconds to soften it, making it easier to slice through.
We roast the acorn squash cut side down as it allows steam to be trapped in the cavity of the squash and keeps it moist as it roasts.
Nutrition
Calories: 410kcal