Vegan Wild Rice Stuffed Acorn Squash is a stunning fall recipe - serve it as the main dish on your vegan Thanksgiving table, or as a hearty side at Christmas. This plant-based dish is packed with nutty, sweet, fresh, and savory flavors.
Sweet and soft acorn squash. Savory wild rice. Umami mushrooms. Sweet, juicy cranberries. Nutty pecans.
All the ingredients for a delicious holiday main dish.
This stuffed acorn squash makes a beautiful vegan Thanksgiving or Christmas main dish. But you don't have to wait until the holidays to have a sweet and savory fall harvest meal. Make stuffed acorn squash for a Sunday family dinner anytime.
Step 1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
Step 2. Arrange the squash face down and roast 35-45 minutes until the squash is soft.
Step 3. Meanwhile, in a medium pot sauté the mushrooms, shallots, and garlic over medium heat for 5 minutes, until just soft. Use a splash of broth if they start to stick.
Step 4. Add the rice, vegetable broth, and poultry seasoning. Bring to a boil, then reduce the heat to low. Cover and cook 45 minutes. Remove the rice from the heat and let sit 10 minutes with the lid on.
Step 5. Stir in the cranberries and pecans. Season with salt and pepper.
Step 6. Divide the rice into the halves of the squash. Garnish with additional sage. Serve and enjoy!
Thank you God for this fall dish. Thank you for your abundant harvest. Amen.
Check out some of my other tasty fall recipes:
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Vegan Wild Rice Stuffed Acorn Squash is a stunning fall recipe - serve it as the main dish on your vegan Thanksgiving table, or as a hearty side at Christmas. This plant-based dish is packed with nutty, sweet, fresh, and savory flavors.
Leave a comment