Description
A vibrant and flavorful vegan holiday main dish featuring tender acorn squash stuffed with a hearty mix of wild rice, cranberries, and herbs. This recipe is perfect for making your holiday table shine.
Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 cup cooked wild rice
- 1/2 cup fresh cranberries
- 1/4 cup chopped pecans
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each acorn squash in half lengthwise and scoop out the seeds.
- Lightly brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- While the squash is roasting, combine the cooked wild rice, cranberries, pecans, parsley, thyme, and rosemary in a medium bowl.
- Season the stuffing mixture with salt and pepper to taste.
- Once the squash is tender, flip the halves over and fill each cavity generously with the wild rice mixture.
- Return the stuffed squash to the oven for another 10-15 minutes, or until the stuffing is heated through and the cranberries have softened slightly.
- Serve hot as a beautiful and satisfying vegan holiday main.
Notes
- You can cook the wild rice ahead of time to save time.
- Feel free to add other nuts like walnuts or seeds like pumpkin seeds to the stuffing.
- A drizzle of maple syrup over the stuffing before baking adds a touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 stuffed squash
- Calories: Approx. 350
- Sugar: Approx. 10g
- Sodium: Approx. 200mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 13g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 8g
- Protein: Approx. 6g
- Cholesterol: 0mg