How to win over the hearts of your vegetarian guests on Thanksgiving. Acorn squash stuffed with onions, apple, quinoa, mushrooms, brussel sprouts, sage, toasted pecans & cranberries.
Fun fact this recipe originally was inspired by my Harvest Stuffed Acorn Squash
A buttery, baked acorn squash stuffed with mushrooms, onions, apple, sage, toasted pecans & cranberries. Yummmm! This combination of sweet and savory flavors was so mind blowing that I had to make a meat-less version for my veggie friends, you can check out the recipe HERE
Watch the how-to video:
Vegetarian Harvest Stuffed Acorn Squash
Roasted acorn squash stuffed with brussel sprouts, apples, mushrooms, quonia, cranberries and pecans.
- 1 cup quinoa or millet cooked
- 1 apple diced, pink lady
- 1/4 cup coconut oil divided among recipe, sub ghee
- 2 shallots thinly sliced
- 3 cloves garlic minced
- 1 8oz package mushrooms roughly chopped
- 2 cup shredded brussels sprouts, you can find these at Trader Joe's.
- 2 fresh sage
- 1/3 cup toasted pecans
- 1/4 cup dried cranberries
- 1/2 stick butter optional
- 2 tsp light brown sugar optional
- asiago cheese optional
Preheat the oven to 400 degrees F.
Acorn squash: Carefully slice the squash in half, with a spoon scoop out seeds and discard. Brush melted butter/oil onto the cut side of the squash, then season generously with salt and pepper. (you can also add 1 tsp of brown sugar if you'd like). Place the halves cut-side up on a baking sheet. Roast until fork-tender, 45 minutes to 1 hour.
In a large skillet over medium heat add oil and shallots cook for 2-3 minutes then add minced garlic. If they appear to be drying out add a splash of water or chicken broth. Cook for another 4-5 minutes. Reduce the heat to medium-low and add the mushrooms, brussel sprouts, and garlic. Cook until the mushrooms and sprouts are soft, about 8-9 minutes, stirring occasionally. Then add in the apples and sage, cook until the apples are just softned, only 2 minutes. Season with salt and pepper to taste Set aside.
Toast the pecans: two methods
Oven: Spread the nuts onto a parchment-lined baking sheet. Melt some butter or coconut oil drizzle it over the pecan, toss until they're coasted with oil/ butter. Bake them into the oven at 350˚F for 6-10 minutes, stirring occasionally, until fragrant and toasted.
Stove top: In a large skillet over medium heat, you can add 1 Tbsp butter if you'd like stir until they are coated with butter. Shake the pan to get them to spread out in a single layer. Toast the nuts for 3-5 minutes, stirring often, until they are fragrant and toasted.
Cook quinoa or the grain of choice according to package, then add to the skillet with vegetables. Mix together and set aside.
Once the squash is cool enough to handle, fill each squash with the quinoa/vegetable mix. Top with toasted pecans.
Optional: top with asiago cheese, or a drizzle of honey.