This Christmas, indulge in the joy of festive flavors with a plant-based masterpiece that is not only delicious but also nourishing. Our Vegan Stuffed Acorn Squash with Wild Rice and Cranberry-Walnut Quinoa is a nutrient-packed dish that captures the essence of the holiday season. Elevate your Christmas celebration with this vegan delight that celebrates the abundance of wholesome ingredients.
Ingredients:
For the Stuffed Acorn Squash:
- 4 acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Wild Rice Stuffing:
- 1 cup wild rice, cooked according to package instructions
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1/2 cup mushrooms, finely chopped
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Cranberry-Walnut Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the halved acorn squash on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Roast the acorn squash in the preheated oven for 30-40 minutes, or until the squash is tender and slightly caramelized.
- While the squash is roasting, prepare the Wild Rice Stuffing. In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, celery, carrot, and mushrooms. Sauté until the vegetables are softened.
- Add cooked wild rice, dried cranberries, chopped pecans, dried sage, dried thyme, salt, and black pepper to the skillet. Mix well and cook for an additional 5-7 minutes.
- For the Cranberry-Walnut Quinoa, in a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to simmer, cover, and cook for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a bowl, combine cooked quinoa, dried cranberries, chopped walnuts, fresh parsley, balsamic vinegar, salt, and black pepper. Mix well.
- Once the acorn squash is done roasting, fill each cavity with the Wild Rice Stuffing and serve on a platter.
- Surround the stuffed acorn squash with generous portions of the Cranberry-Walnut Quinoa.
- Serve this Vegan Stuffed Acorn Squash with Wild Rice and Cranberry-Walnut Quinoa as a show-stopping centerpiece for your plant-based Christmas celebration.
Celebrate the magic of Christmas with a vibrant and nutrient-packed vegan feast. Our Vegan Stuffed Acorn Squash with Wild Rice and Cranberry-Walnut Quinoa is a delicious combination of flavors and textures that will satisfy your taste buds while keeping your holiday celebration plant-based and wholesome. Gather your loved ones around the table, share the joy of the season, and indulge in a Christmas meal that is both hearty and heartwarming.
Danielle Dolin is a prolific writer and serves as the Managing Editor at the Christian News Journal. A dedicated mother of four daughters, she calls Southern Arizona home. Danielle’s passion for journalism extends beyond her professional role; she imparts her knowledge to homeschool students as a dedicated teacher. In her cherished moments of respite, you can find her engrossed in the pages of books or engaged in the world of video games. Her multifaceted life is a testament to her commitment to family, education, and her unwavering love for storytelling.