Stuffed Acorn Squash with Mushrooms and Cranberries
Stuffed acorn squash with mushrooms and cranberries is a delicious vegan option for your Christmas dinner! Serve is as an entree or as a side dish.
- 2 acorn squash (medium-large)
- olive oil
- salt & pepper
- ½ cup basmati or wild rice (uncooked)
- 1 cup vegetable stock (to cook rice)
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 2 cups mushrooms (chopped; button or cremini work)
- 1 onion (diced)
- ½ teaspoon salt
- 1 teaspoon dried sage leaves
- 1 teaspoon dried thyme leaves
- 2 tablespoons fresh rosemary (chopped)
- 3 cloves garlic (minced)
- ¼ cup dried cranberries
- ¼ cup pine nuts
- 2 tablespoons olive oil
- ¼ cup panko breadcrumbs
- generous pinch sea salt
Heat oven to 400°F.
Cut the acorn squash in half across the middle. Scoop out seeds. Brush or spray with oil, then season with salt and pepper.
Arrange face down on a baking sheet and roast in the oven for 30 minutes. Turn over and roast for another 10-15 minutes, or until squash is tender and cooked through.
Heat olive oil in a non-stick pan over medium heat.
Add the onion and mushrooms, salt, sage, thyme and rosemary, and cook for 5-7 minutes, until softened.
Make space in the pan, add the garlic and sautee for 1 minute.
Stir in the dried cranberries and pine nuts, and when the rice is ready, fold in 1 cup of cooked rice.
Divide filling evenly between four acorn squash halves and prepare the crispy breadcrumbs:
Heat oil in non-stick pan. Add the breadcrumbs, and cook, stirring frequently, for 5 or so minutes, until breadcrumbs are golden and crispy.
Add sea salt, and divide evenly between the four acorn squash halves.
To make ahead
Assemble through to the filling step (leave crispy breadcrumbs off until just before serving).
Refrigerate in a covered pan overnight or up to a few days.
Reheat (covered) in a 350°F oven for 20-30 minutes or until heated through. Add the crispy breadcrumbs just before serving.
Calories: 388kcal | Carbohydrates: 57g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Sodium: 711mg | Potassium: 1027mg | Fiber: 6g | Sugar: 8g | Vitamin A: 969IU | Vitamin C: 28mg | Calcium: 98mg | Iron: 3mg