vegetarian thanksgiving

Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening!

Wild Rice Stuffed Acorn Squash

acorn squash (3 lbs. total) (3.01)

salt (0.01)

⅛ tsp pepper (0.01)

wild rice blend (uncooked) (0.72)

vegetable broth (0.13)

Tbsp butter* (0.28)

onion

celery

apple (0.70)

½ tsp dried sage (0.05)

½ tsp dried thyme (0.05)

salt (0.02)

¼ tsp pepper (0.02)

walnuts (0.30)

cranberries (0.22)

Tbsp chopped fresh parsley (0.05)

Combine the wild rice blend and vegetable broth in a pot. Place a lid on the pot and bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for 45 minutes.

Preheat the oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place the squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes.

While the rice is cooking and squash is baking, begin the rest of the filling. Dice an onion and add it to a deep skillet with the butter. Sauté the onion over medium heat until soft. While the onion is sautéing, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more.

Core and dice the apple, then add it to the skillet, along with the sage, thyme, salt, and pepper. Continue to sauté for a few minutes more, or just until the apple is slightly softened.

When the wild rice is finished cooking, add it to the skillet with the onion, celery, and apples. Also add the walnuts, cranberries, and chopped parsley. Stir to combine.

Turn the acorn squash over so the cut side is facing up (you can either leave them on the baking sheet or place them in a casserole dish). Fill the cavities in the squash with the wild rice mixture. Return the stuffed squash to the oven and bake for an additional 20 minutes. Serve hot.

This sweet potato casserole is one of our favorite vegan thanksgiving recipes!

Vegan Thanksgiving Recipes: Sweet Potato Casserole

sweet potatoes

extra-virgin olive oil (more

almond milk (more if necessary)

ginger

sea salt

black pepper

sage leaves

whole rolled oats

pecans (more for garnish)

walnuts (more for garnish)

½ garlic clove

maple syrup

olive oil

thyme leaves

rosemary

Preheat the oven to 425°F. Line a baking sheet with foil and brush an 8x11-inch baking dish, or similar, with olive oil.

Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.

Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.

Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and several grinds of pepper and process to combine. Spread the mixture into the baking dish.

Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake 20 minutes or until the topping is browned and crisp.

This Vegan Stuffed Acorn Squash is loaded with a delicious stuffing made with apple, sautéed kale, sweet dried cranberries, and crunchy pecans, and makes the perfect vegan Fall dinner or vegan Thanksgiving main dish!

Vegan Stuffed Acorn Squash

acorn squash (sliced in half, seeds removed)

olive oil (divided)

celery ((from about 5-6 large celery stalks))

garlic (minced)

kale (stems removed and torn into small pieces)

apple

salt and pepper (to taste (about ½ teaspoon each))

croutons (omit,

cranberries

pecans

herbs, sage and thyme

Roast acorn squash.

Preheat oven to 400 degrees Fahrenheit. Brush the inside of the halved cleaned acorn squash with about 1 tablespoon of olive oil and place on the roasting pan cut side up. Roast at 400F for 30 minutes, or until the acorn squash is fully cooked and easily pierced with a fork.

Make the stuffing.

Meanwhile, heat 1 tablespoon of olive oil in a pan. Saute the chopped onion, minced garlic, and sliced celery over medium heat for about 5-8 minutes.

Add the kale, apple, and herbs.

Add the torn kale, chopped apple, fresh herbs, and stir. Cover and allow the kale to cook down for about 5 minutes, stirring every couple of minutes. Season with salt and pepper to taste.

Add the croutons, dried cranberries, and chopped pecans.

Add the croutons, dried cranberries, and chopped pecans and stir. Taste the mixture to make sure it&#039;s seasoned well enough!

Roast the stuffed acorns squash.

Lower the oven temperature to 350F. Carefully transfer the vegan stuffing mixture into each half of the butternut squash. Roast for 5-8 minutes, or until everything is heated through. Allow to cool for 5 minutes and serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603391790/jkyxzxjkvvzhhhj5vfsc.mp4

Looking for the perfect vegan Fall dinner? Make this Vegan Stuffed Acorn Squash! This roasted acorn squash is loaded with a delicious stuffing made with apple, sautéed kale, sweet dried cranberries, and crunchy pecans!

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Vegan Stuffed Acorn Squash

Top 3 vegetarian thanksgiving recipes from across the web

The most viewed vegetarian thanksgiving recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Wild Rice Stuffed Acorn Squash

Vegan Thanksgiving Recipes: Sweet P...

Vegan Stuffed Acorn Squash

The most viewed vegetarian thanksgiving recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine