Our FOX Family Feast continues as we count down to Thanksgiving and share ideas for your holiday spread.
Lena Maria shares a savory vegan recipe for stuffed acorn squash rings. Here’s how you can make them at home.
THANKSGIVING DESSERT: Thanksgiving dessert recipe: Oreo truffles
½ cup quinoa rinsed thoroughly
1 cup vegetable broth or broth of preference
1 tbsp olive oil
1 onion diced
1 apple cored and diced (any kind will do)
½ cup shredded cheddar cheese (I used violife dairy-free cheddar)
¼ cup dried cranberries chopped
2 tbsp chopped sage
2 tbsp chopped walnuts
salt + pepper to taste
1 egg (or egg substitute) whisked
2-3 small acorn or sweet dumpling squash cut into ½-inch slices (remove seeds & guts
2 tbsp butter/butter substitute melted (I used earth balance)
2 tbsp maple syrup
Brown Sugar (optional)
- Start by preheating the oven to 375, and spray your baking sheets with cooking oil.
- Follow the cooking instructions for the quinoa, using veggie broth in lieu of water.
- Chop your veg – professional chefs, don’t come at me for my chopping skills… remember, I get paid to be wrong half the time! We got the job done.
- Cook the onion over medium heat in the oil for about 10 minutes or until they start to brown, add apple and cook for about 5 more minutes.
- After both have cooled slightly, combine the quinoa, apple, onion, cheese, cranberries, sage, and walnuts in a large bowl.
- Add salt and pepper to taste. I decided to toss in a bit of brown sugar last minute after tasting the mixture. But, you can adjust this combo any way you see fit based on preference - add or remove ingredients for allergies as well (walnuts). As it stands, the recipe is dairy-free, vegan, and gluten-free.
- Time for the vegan egg. The vegan who?! Here’s a simple egg replacer for baking. 1 tablespoon of flax meal, 2.5 tablespoons of water. Let sit for 5 minutes to thicken. Then, toss it into the mixture and combine. Remember, you can use a regular egg here too. You can also omit the egg altogether, but this helps hold the stuffing together and keep it inside the acorn squash ring.
- 1 tablespoon of flax meal, 2.5 tablespoons of water. Let sit for 5 minutes to thicken. Then, toss it into the mixture and combine.
- Remember, you can use a regular egg here too. You can also omit the egg altogether, but this helps hold the stuffing together and keep it inside the acorn squash ring.
- Time to chop the acorn squash. I will caution that these are hard to cut. Remove the seeds and guts. Feel free to save the seeds for roasting!
- Now heat up the butter and maple syrup in a bowl, and you’ve got two options. Dunk your rings, or brush each side evenly.
- Last but not least, stuff those babies jam-packed. Give a little spritz of cooking oil on top of each one for a nice crisp, and toss them in the oven for 30-40 minutes until they’re golden brown and the squash is tender.
- While they’re cooking, you can take advantage of this time to clean the kitchen.… or not.
And there you have it. The perfect main for the plant-based peeps, a great side dish for the meat eaters, looks beautiful, and tastes delicious!