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Wild Rice Stuffed Acron Squash

Vegan stuffed Acron squash with wild rice, dried cranberries, walnuts and herbs for a rustic colorful vegan thanksgiving side dish
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This is an excellent vegan side dish for Thanksgiving, but we love it for dinner anytime!

Ingredients

Scale
  • 2 acorn squash
  • 1/2 cup wild rice
  • 2 cups water
  • one medium onion or two large shallots, chopped
  • 3 tablespoons maple syrup (divided)
  • 2 tablespoons apple cider vinegar 
  • 4 tablespoons olive oil
  • salt and pepper
  • 1/2 teaspoon curry powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 cup dried cranberries, plus a few extra for garnish
  • 1/4 cup chopped walnuts, plus a little extra for garnish
  • 1 cup loosely packed fresh parsley, chopped, plus a little extra for garnish
  • 1/4 cup fresh sage leaves chopped

Instructions

  1. Preheat oven to 400º
  2. Using a sharp knife and on a cutting board, cut squash in half length-wise and scoop out the flesh. Arrange cut-side up on a rimmed baking sheet lined with foil.
  3. Whisk together 2 tablespoons of the olive oil, 2 tablespoons of the maple syrup, and the apple cider vinegar and brush on the flesh side of the squash, and then sprinkle with salt and pepper generously.
  4. Turn over and brush on the skin side with the cider-olive oil-maple syrup mixture and salt and pepper the skin side as well. Bake flesh side down for 30-40 minutes or until fork tender. Try a couple of spots to check.
  5. While the squash is in the oven, heat a little oil in a large skillet and saute the chopped onions or shallots until soft and turning golden.
  6. Add the rice and stir until the rice and spices are toasted golden brown, about a minute. Then add the 2 cups of water and bring to a boil. As soon as it starts to boil, reduce the heat to a simmer and cover. Cook until most of the water is absorbed, about 35 minutes and the rice is tender. Remove from the heat.
  7. Add the dried cranberries, chopped walnuts, sage, and parsley and toss with a fork to combine with the rice (remember to save a little fresh parsley, cranberries, and walnuts for the garnish).
  8. Stuff the scooped-out squash halves with the rice filling. Place on a platter, add the garnish, and drizzle the leftover olive oil-maple syrup on top. Serve immediately or hold off on adding the garnish and reheat when ready to serve, adding the garnish and sage leaves to the platter for serving.

Find it online: https://mostlovelythings.com/vegan-wild-rice-stuffed-squash-recipe/