After about 10 minutes the onions will be soft. Meanwhile, saute the chopped onions and celery with olive oil in a large skillet. Flip them so the cut sides are now face down, and bake for 20 minutes. Brush the insides with oil and sprinkle on a generous pinch of salt and pepper. Place them on a baking sheet, cut side up. Cut the squash in half lengthwise and scoop out the seeds and stringy parts. Preheat the oven to 400 degrees Fahrenheit. When the rice is done, fluff with a fork and keep aside. Cover with a tight lid and simmer for 45 minutes while you make the remaining parts of the dish. Combine the rice, water, and salt in a pot, and bring to a low boil. For the Wild Rice:įirst, make the wild rice as the base of the stuffing. There are four simple key components to this stuffed acorn squash recipe. I’m not exaggerating when I say that these beauties have all the flavors of Thanksgiving you love, cuddled together and stuffed into each edible squash bowl! ( Just try to stop yourself from taking sips right out of the mixing bowl.) To top it all off, each loaded squash half is drizzled with a luscious maple tahini sauce. Add in dried cranberries, crunchy pepitas and walnuts, and some razzle-dazzle (aka maple syrup) for a combination that’ll have you craving this recipe all year long. The squash is slightly sweet and earthy, and balances perfectly with the earthy and savory taste of the wild rice. Vegan stuffed acorn squash are delicious, hearty, and absolutely Fall-bulous in every way. Everything is drizzled with a maple tahini sauce that is mind-blowingly amazing and perfect to enjoy alongside your favorite Thanksgiving foods!Īre they a side dish? Are they a main dish? That’s for you to decide! Wild rice is combined with yummy Autumn goodies, then loaded into tender roasted squash halves. Otherwise the smoke flavor can be too overpowering.Sweet and savory vegan stuffed acorn squash is a classic Fall side dish that deserves to be the star of the show.
Then we smoked them for about four hours. It is important to remember to balance out the smokey flavor and serve with delicious foods like this vegan cornbread stuffing that haven’t been smoked. We love to smoke all kinds of veggies. When we smoked these acorn squash we cut them in half and seasoned with salt and pepper. Smokers and grills aren’t just for meat eaters. We love to fire up the smoker in the fall when the weather is cooler. These smoked acorn squash make an amazing show stopping centerpiece for your holiday table. Our vegan cornbread stuffing can also be served in unexpected ways to create a fun centerpiece like in these smoked acorn squashes. There is nothing wrong with that but if you have pretty serving ware this is the perfect excuse to get it out and use it. Sure sometimes we keep it super casual and just serve straight out of the casserole baking dish. I also love using all of my different serving dishes at holiday time too. One thing is for sure I always make way too much food but leftovers the next day are half the fun right? I won’t stray too far from traditional dishes for holiday meals but it’s fun to try new ideas and see what everyone enjoys. What are some of your must have dishes at holiday celebrations? I like to mix it up and try different recipes. This vegan cornbread stuffing is easy to make and perfect for holiday meals.
Do you call it dressing or stuffing? I just call it yummy.
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