ROASTED ACORN SQUASH STUFFED WITH APPLE MUSHROOM STUFFING
If you love a good squash and are crazy about stuffing, this combo cannot be beat! Just in time for the fall season, I came up with this great combination of sweet and savory. I served as a main dish but they could be cut in quarters and served as a side dish with the Thanksgiving meal.
INGREDIENTS:
2 Acorn Squash, cut in half and seeds removed
2 peeled and cored apples
5 pieces Rye or Wheat Toast cut in cubes (pumpernickel shown in photo)
1/2 cup Panko Bread Crumbs
1/2 large white onion diced
2 stalks of celery diced
2 cups chopped fresh spinach
2 cups chopped fresh mushrooms
5-6 fresh basil leaves diced
1/2 to 1 tsp dried sage
1/2 tsp Savory or Thyme
Sprinkle of cinnamon and brown sugar.
1/2 cup or about a dozen chopped walnuts, (Optional, but I thought they added a lot to the dish.)
Cut squash in half. (I cut lengthwise but you can cut width wise)Put these cut side down on parchment paper on pan and bake at 400 degrees 45 min.. I also put my apples on the same tray, but only bake those for about 15 min.
While these are roasting, in large saucepan, simmer onions, and celery in some veg broth until tender, then add the baked apples diced up, mushrooms, spinach, basil, and spices. Once all is good and tender, mix in large bowl with diced toasted bread, panko, and optional 12 chopped up walnuts. Pour about 1/4 cup veg broth over all to moisten.
Remove Acorn Squash from oven after 45-55 min or until the squash inside has turned tender, turn right side up and and put in baking pan. Sprinkle inside each with a little cinnamon and brown sugar, then fill with your stuffing mixture, fill them up firmly. Bake for 20-30 min until stuffing is good and crunchy on top.
This is a great holiday side dish, or an everyday main vegan dish that is sure to impress your guests.
If you love a good squash and are crazy about stuffing, this combo cannot be beat! Just in time for the fall season, I came up with this great combination of sweet and savory. I served as a main dish but they could be cut in quarters and served as a side dish with the Thanksgiving meal.
INGREDIENTS:
2 Acorn Squash, cut in half and seeds removed
2 peeled and cored apples
5 pieces Rye or Wheat Toast cut in cubes (pumpernickel shown in photo)
1/2 cup Panko Bread Crumbs
1/2 large white onion diced
2 stalks of celery diced
2 cups chopped fresh spinach
2 cups chopped fresh mushrooms
5-6 fresh basil leaves diced
1/2 to 1 tsp dried sage
1/2 tsp Savory or Thyme
Sprinkle of cinnamon and brown sugar.
1/2 cup or about a dozen chopped walnuts, (Optional, but I thought they added a lot to the dish.)
Cut squash in half. (I cut lengthwise but you can cut width wise)Put these cut side down on parchment paper on pan and bake at 400 degrees 45 min.. I also put my apples on the same tray, but only bake those for about 15 min.
While these are roasting, in large saucepan, simmer onions, and celery in some veg broth until tender, then add the baked apples diced up, mushrooms, spinach, basil, and spices. Once all is good and tender, mix in large bowl with diced toasted bread, panko, and optional 12 chopped up walnuts. Pour about 1/4 cup veg broth over all to moisten.
Remove Acorn Squash from oven after 45-55 min or until the squash inside has turned tender, turn right side up and and put in baking pan. Sprinkle inside each with a little cinnamon and brown sugar, then fill with your stuffing mixture, fill them up firmly. Bake for 20-30 min until stuffing is good and crunchy on top.
This is a great holiday side dish, or an everyday main vegan dish that is sure to impress your guests.