Stuffed Maple Glazed Acorn Squash
Ohhhhh the holidays. So many things get brought up for people around the holidays. The one thing that gets brought up for me is food - my utter obsession with cooking… and eating food. I’m the person that HAS to cook thanksgiving because I’ll be the first to admit I’m a bit of a control freak. I also know that if I go to someone else’s house for thanksgiving - chances are there won’t be one thing vegan!
With that said, this is the perfect holiday (and non holiday) dish that will satisfy every type of eater. It has the flavors of your favorite stuffing with the presentation to impress! This is the ultimate dish to bring to a relatives house, a friends-giving or to make for a cozy date night for two. I served it up with mulled wine last week for a dinner party and it was the perfect pair.
Maple syrup from The Maple Guild is the key ingredient here as it perfectly caramelizes the squash in the oven. I use farrow as I love the texture but if you are GF feel free to use quinoa or brown rice. This recipe is also perfect for a holiday meal prep or to be prepared ahead of time!
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Serves 3-4
The Goods:
4 acorn squash, tops cut off (and saved) and seeded
2 tbsp maple syrup
2 tbsp organic extra virgin olive oil
1 tsp cayenne (optional)
1 onion, peeled and chopped
1 tbsp granulated garlic
2 granny smith apples, chopped
1 cup cooked farro
1 can garbanzo beans, drained
1 cup chopped sage
salt & black pepper
The Method:
Preheat oven to 375.
Once you chop the top off and seed the squash, drizzle the maple syrup, olive oil, cayenne and salt all throughout the inside of the squash and on the tops.
Put the squash face down and bake for about 30 minutes until fork tender.
While the squash is cooking, prepare the stuffing.
Over medium high heat, add 1 tsp olive oil, and the chopped onion and a pinch of salt.
Saute’ the onion for about 5 minutes and add granulated garlic.
Add apples and cracked black pepper and cook for two minutes more.
Add farrow, beans and sage. Cook for two minutes more while stirring. Taste test for salt and flavor.
Once the squash is done, carefully turn it over to not burn yourself and fill the stuffing inside.
Bake for 15 more minutes to combine all of the flavors!
Enjoy!
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