6/30/2023 0 Comments Sausage apple stuffed acorn squash![]() Carefully cut the squash in half, through the stem. Step 1 For the squash: Preheat the oven to 400☏.This is truly a knife and fork kind of meal! It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash. Cooked greens, like kale or spinach, also work nicely.Īcorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. ![]() In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. The best and most classic preparation, though? Stuffed acorn squash. Its subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it's easier to work with than butternut squash. Serve immediately.Though butternut squash dinners tend to get more attention, acorn squash is equally deserving of the spotlight. Put the stuffed acorn squash back in the oven to heat through, another 5 minutes. The mounds will be pretty big, and some filling may spill into the baking dish, which is fine. Adjust salt and pepper to taste (the amount will depend on how salty your vegetable broth was.) By now, the squash should be done roasting. Add the cooked wild rice to the filling and stir to combine.Add the spinach and sauté until wilted, about 30 seconds. Add the apple and celery to the skillet and cook for a minute more. ![]() Continue to cook, stirring often, until the sausage turns a light golden brown, about 4 to 5 minutes. Fold in the crumbled Field Roast sausages and turn up the heat to medium. ![]() Sauté until the onion is soft, about 3 minutes. Melt a teaspoon of vegan butter in a non-stick pan over medium-low heat.Or, if you have a tiny chef assisting you, the sausages can be crumbled by hand into a mixing bowl. Use a sharp knife to roughly chop the Field Roast sausages into tiny pieces. While the squash is roasting and the rice is cooking, start making your filling.Let it sit with the lid on for another 10 minutes. When the rice is done cooking, remove from heat and stir in the dried cranberries. Cook for 30 to 35 minutes, until the broth is completely absorbed and the rice is tender, yet chewy. Bring to a boil, cover with a lid, and reduce heat to a gentle simmer. Meanwhile, combine the wild rice and vegetable broth in a saucepan over medium heat.Roast the acorn squash for 40 minutes, or until it’s fork tender but still holds it shape. Season with a pinch of sea salt and cracked black pepper. Place the acorn squash cut side up in a baking dish and brush with the garlic butter. Combine the melted vegan butter and the minced garlic in a small bowl.Scoop out the seeds and discard, or set them aside to roast as a snack (highly recommended). Cut the acorn squash in half lengthwise and slice a little bit off the outside of each half so they can sit flat. This stuffed acorn squash recipe is a hit with vegans and omnivores alike, and it makes an especially great transition meal if this is your first veggie Thanksgiving. Don’t skip the squash! It roasts in about the same amount of time it takes to whip up the filling, and it really makes for a satisfying, stick-to-your-ribs meal. Honestly, you could skip the squash all together and dive into the filling with a fork. Diced apple and celery invite a subtle crunch, and dried cranberries tie it all together with a natural sweetness that’s just right. Cooking the wild rice in vegetable broth is optional, but it really infuses the grains with extra savory goodness. Any flavor will do, but I think the Apple Sage variety pairs so nicely with the other flavors in the squash filling. I don’t cook with faux meat products often, but when I do, it’s almost always Field Roast (#notsponsored). This stuffed acorn squash fits the bill perfectly. In addition to a few side dishes, it’s nice to prepare a warm, satisfying main course to get the full Thanksgiving effect. Stay tuned in the coming weeks for some brand new appetizers, sides, mains, and desserts! This is definitely going to be our greatest vegan Thanksgiving recipe roundup yet. I started prepping for Thanksgiving in early October! Cooking for friends and family is a big deal, so Katie and I wanted to have some really delicious vegan recipes lined up for you to choose from. To be fair, I didn’t give Halloween the attention it deserved. ![]()
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