Description
This Stuffed Acorn Squash is filled with a cozy bread stuffing with, apples, sage and cranberries. Naturally vegan and easily gluten free!
Ingredients
Scale
For the squash:
- 2 acorn squash, halved and seeds removed
- 2 cups cubed gluten free bread, cut into 1/2 inch cubes
- Salt & pepper
For the stuffing:
- 1/2 tablespoon extra virgin olive oil
- 2 stalks of celery, diced
- 1/2 onion, diced
- 1 small apple, or 1/2 large, diced
- 1/2 cup vegetable broth
- 2 tablespoons dried cranberries
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt
- Pinch pepper
- Pinch nutmeg
- 2 tablespoons vegan butter, optional
Instructions
- Preheat the oven to 400 degrees. Sprinkle the cavity side of each squash with salt and pepper. Place on a baking sheet, skin side up. Bake for 30 minutes, or until the squash begins to soften.
- Spread the bread out onto a second baking sheet and bake for 10-15 minutes until golden.
- Heat the olive oil in a medium skillet. Add in the onion and celery and sauté until translucent, about 5-7 minutes. Add in the apple and sauté for anther 5 minutes. Transfer to a bowl and add in the toasted bread and remaining ingredients. Toss to combine. If the bread hasn't absorbed all the broth, set it aside for 5 minutes, stirring occasionally.
- Once the squash are tender, remove them from the oven and fill each with a quarter of the stuffing and top with a pat of butter.
- Return to the oven and bake for another 20-25 minutes or until the squash is very tender and the stuffing is beginning to brown. Serve.
Notes
If you can't find acorn squash, use another small squash with a large seed cavity for stiffing. Think delicata, kabocha, or sugar pumpkins.
You can complete steps 1-5 a day or two early. On the day you plan to serve, bake the squash a second time in step 6 and enjoy!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 231
- Sugar: 5g
- Sodium: 558mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 36
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg