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!
1.5cupschopped celery(from about 5-6 large celery stalks)
4cupskalestems removed and torn into small pieces
1applepeeled and chopped into small pieces
salt and pepper to taste (about ½ teaspoon each)
1cupcroutonsomit, or use gluten-free if needed
¼cupfresh herbs, such as a combination of chopped sage and thyme
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.
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 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 and stir. Taste the mixture to make sure it's seasoned well enough!
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.
Make sure the acorn squash is fully cooked and easily pierced with a fork before adding the stuffing
Read the blog post for tips on whether to eat the skin
The stuffing recipe is AMAZING on its own, feel free to double it and enjoy it without the acorn squash too!
This recipe makes enough stuffing for 2 halved acorn squash. If skipping croutons or any other major ingredient, increase the amounts of the other ingredients by a little bit so you have enough stuffing