It’s squash season! And one of my absolute favorites is Acorn Squash.
This year I mixed it up and stuffed my acorn squash with some fall goodies that make this an easy dinner or holiday side-dish.
You can keep this fully vegan as it is in this recipe with non-dairy butter & cashew cheese, or use butter and goat cheese.
Enjoy! XX
Ingredients:
- 1 organic acorn squash per 2 people – recipe is for 1 acorn squash – multiply as needed
- Organic olive oil
- Miyoko’s organic dairy-free butter or butter if you’re into that kind of thing 😉
- Baking sheet with parchment paper
- 1 c organic quinoa (tri-color quinoa featured here)
- 1/2 an organic apple, chopped
- 1/4 c organic dried cranberries, fruit juice sweetened (I like this brand)
- 1/4 c crushed organic walnuts
- Sea salt & pepper to taste
Step 1: Preheat oven to 400. Slice Acorn squash – carefully, by starting in the center seem-line or divot and slowly slicing through the entire seem-line until its split in two. Scoop out seeds and discard, or roast them on a separate baking sheet.
Step 2: Place a tablespoon of butter into the center of the squash and coat the squash flesh with olive oil. Do this for each piece and then turn squash flesh side down onto the parchment paper lined baking sheet. Place in oven for 40 minutes or until you can pierce the squash skin with a fork easefully.
Step 3: Rinse quinoa. Then, on the stovetop, cook your quinoa per directions (usually bring to a boil, then cover and set on low for 10-15 minutes until fluffy).
Step 4: Once quinoa is done, turn off heat, but keep pan on burner. Then, add in apples, cranberries and walnuts.
Step 5: Once squash is finished, remove from oven and flip right side up. Scoop quinoa mixture into the center.
Step 6: Place stuffed squash back into oven for 10 minutes.
Step 7: Remove from oven after 10 minutes and top with your favorite cashew cheese or goat cheese (not featured here – I didn’t like how that photo turned out :)). Then, bless your beautiful squash dinner and salt & pepper to taste.
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