Vegan Stuffed Acorn Squash with Fresh Parmesan & Pine Nuts

The Vegan Stuffed Acorn Squash with Fresh Parmesan & Pine Nuts is comforting and hearty. We made this recipe with acorn squash, olive oil, maple syrup, seasoning, wild rice, apples, cranberries, onion, nuts, cheese, herbs, lemon juice, and Dijon mustard. This dish contains 8 grams of protein and 480 calories per serving. Takes one hour and 15 minutes to prepare this meal. Store this Vegan Stuffed Acorn Squash with Fresh Parmesan & Pine Nuts for four days in the refrigerator. We may serve this dish with cranberry spinach salad, herbed quinoa, brown rice pilaf, lentil loaf, mushroom barley, or roasted broccoli.

STATS:

• Calories: 480 kcal
• Prep time: 20 minutes
• Serving size: 1 stuffed squash half
• Cook time: 55 minutes
• Cuisine: American
• Total time: 1 hour 15 minutes
• Course: Main
• Diet: Vegan
• Serving: 6

EQUIPMENT:

• Large baking sheet
• Pastry brush
• Large mixing bowl
• Small skillet
• Small bowl
• Whisk
• Baking paper
• Knife
• Cutting board
• Spoon

INGREDIENTS:

ROASTED ACORN SQUASH:

• Half tsp dried sage
• 3 medium acorn squash
• Half tsp kosher salt
• 2 tbsp olive oil
• Half tsp ground cinnamon
• 1 tbsp maple syrup
• Quarter tsp black pepper

APPLE CRANBERRY FILLING:

• 1 1/2 cups cooked wild rice
• 2 medium diced Honeycrisp apples
• Half cup dried cranberries
• 1/3 cup diced red onion
• 2 tbsp chopped parsley
• Half tsp ground cinnamon
• 1 tbsp chopped sage
• Half tsp kosher salt
• 1 tbsp olive oil
• Half cup grated vegan Parmesan-style cheese
• 1 tbsp lemon juice
• 1/3 cup toasted pine nuts
• 1 tsp maple syrup
• Quarter tsp black pepper

MAPLE SAGE DRIZZLE:

• 2 tbsp maple syrup
• 1 tbsp olive oil
• Half tsp Dijon mustard
• 1 tbsp lemon juice
• Half tsp sage
• 1 pinch sea salt

GARNISH:

• Fresh parsley
• Fresh sage leaves
• Extra vegan Parmesan-style cheese
• Toasted pine nuts
• Flaky sea salt

INGREDIENT NOTES:

ACORN SQUASH:

• It gives a naturally sweet flavor and a tender texture to the dish when roasted. Acorn squash makes a perfect edible bowl for holding the apple cranberry filling. You can use butternut squash halves as an alternative.

OLIVE OIL:

• The oil roasts the squash perfectly and keeps it moist while cooking. Olive oil also adds a mild savory flavor to the meal. You can utilize avocado oil as per your choice.

MAPLE SYRUP:

• Maple syrup gives gentle sweetness to the squash and makes the edges lightly caramelized while roasting. It also mixes the flavors of the squash, apples, and cranberries. You can use agave syrup as another option.

WILD RICE:

• It provides the filling with a hearty texture and makes the stuffed squash more satisfying. Wild rice has a slightly nutty flavor that works perfectly with the pine nuts and roasted squash. Brown rice is a good substitute to use instead.

INSTRUCTIONS:

1. First, cover the sheet with the baking paper and warm the oven to 400°F.
2. Put the halves, cut side up, of the squash on the sheet and brush with olive oil and maple syrup.
3. Sprinkle cinnamon, salt, sage, and black pepper on top, then roast the squash for 45 minutes.
4. Toast the pine nuts on medium-low flame in the skillet for three minutes.
5. Toss cooked wild rice, apples, cranberries, red onion, toasted pine nuts, vegan parmesan, parsley, olive oil, lemon juice, salt, pepper, cinnamon, and sage in the bowl.
6. Whisk maple syrup, lemon juice, olive oil, Dijon mustard, sage, and sea salt in the small bowl.
7. Take the squash from the oven and cool it for 5 minutes, then spoon the apple cranberry filling onto the squash half.
8. Bake the squash again for ten minutes and drizzle maple sage dressing on top.
9. Lastly, garnish the dish with parsley, sage leaves, parmesan, flaky sea salt, and pine nuts.

SERVING SUGGESTIONS:

DINNER:

• Vegan Mushroom Gravy
• Garlic Mashed Potatoes
• Green Bean Almondine
• Vegan Dinner Rolls

SALADS:

• Apple Walnut Salad
• Cranberry Spinach Salad
• Pear Arugula Salad
• Kale Quinoa Salad

VEGETABLE SIDES:

• Roasted Brussels Sprouts
• Maple Glazed Carrots
• Garlic Green Beans
• Roasted Broccoli

GRAIN SIDES:

• Herbed Quinoa
• Brown Rice Pilaf
• Wild Rice Salad
• Mushroom Barley

MAIN:

• Lentil Wellington
• Vegan Mushroom Roast
• Lentil Loaf
• Creamy Mushroom Pasta

TIPS:

• Include firm squash so the acorn squash feels heavy for its size and has firm skin.
• You should avoid cooking the apples too much to keep some texture and freshness in the filling.
• Toast the pine nuts carefully to keep them from burning.
• Do not fill the squash too much so the apple cranberry filling stays neatly inside.

STORAGE INFORMATION:

FRIDGE:

• Store the cooled stuffed squash in the closed box for four days.

FREEZER:

• Freeze the stuffed squash without garnishes and drizzle for two months.

FAQs:

Can I make this recipe earlier?

• Yes, you may prepare the roasted squash and filling separately one day early, then assemble and bake when you need to serve.

Will I replace wild rice with brown rice?

• Yes, you may use brown rice instead of wild rice for a similar hearty texture.

Are fresh cranberries good to utilize in this recipe?

• You may use them, although dried cranberries give better texture and sweetness.

Can I include walnuts instead of pine nuts?

• Yes, you may use chopped walnuts or pecans instead of pine nuts.

Is vegan Parmesan good to exclude from this meal?

• Yes, you may omit the vegan Parmesan or replace it with nutritional yeast.

How to reduce sweetness from this recipe?

• You may reduce the maple syrup and use unsweetened dried cranberries for a less sweet taste.

NUTRITIONAL INFORMATION:

Calories: 480 kcal

Net carbs: 62 g

Iron: 3.2 mg

Total carbs: 72 g

Vitamin A: 7,100 IU

Fiber: 10 g

Calcium: 95 mg

Protein: 8 g

Sodium: 430 mg

Potassium: 850 mg