Stuffed Acorn Squash Vegan Recipe

Thanksgiving Recipe Week: Sweet Stuffed Acorn Squash

IT’S THE WEEK OF THANKSGIVING, B*TCHES. Sara and I are so excited to bring you Thanksgiving Recipe Week with the Friendly Fig! I’m so ready to stuff my veg face – no turkey necessary. Even before I was vegan, I never really cared for the turkey, anyways. It’s all about the sides, man!!  Stuffing, squash, mashed potatoes, cranberry… ommmmm nom. And if you are like me, you are going to LOVE this killer side dish I made. Sweet Stuffed Acorn Squash, baby.

It just sounds sexy, doesn’t it?

The Recipe

Oven: 400 F
Time: 50 minutes
Serving: 2 (double as needed)

You will need:

  • 1 acorn squash
  • 2 tbs olive oil
  • 2 tbs Oraganic Turbinado Raw Cane Sugar
  • 1 cup couscous
  • 1 tbs Earth Balance butter
  • 1 green pepper, diced
  • 1 zucchini, diced
  • 1 onion, diced
  • 1/4 cup dried cranberries
  • 1/4 cup dried mission figs, diced
  • 1/4 cup pomegranate seeds
  • Drizzle olive oil (for pan)
  • 1 tsp cinnamon
  • 1/2 tsp chili powder
  • Salt and pepper, to taste

Step 1: Roast Acorn Squash

Dice that bad boy in half, get rid of those seeds, place on a foil-covered pan, drizzle with olive oil and cane sugar. Roast in a 400 degree oven for 50 minutes. Moving on.

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Step 2: Veggie Prep

All diced up? Good. Add a bit of olive oil to your pan and sauté veggies with the figs and cranberries, until cooked.

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Step 3: Make Couscous

Easy enough, right? 1 cup water + 1 tbs Earth Balance butter. When it begins to boil, add your cup of couscous and turn off the heat. Let sit while covered for 3 minutes. Boom, done. Take cover off and add to your veggie mix on the stove. Give it a good mix!
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Step 4: Add It Together!

Once your squash is done roasting (to taste, you may want to poke it with a fork to see if its soft), take it out and stuff with couscous. Sprinkle on some fresh pom, and you have yourself a stunning Thanksgiving side!
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Remember, there are no rules, either! You may want to add yellow squash, or maybe even raisins. Get creative! The filling is the fun part!

Tomorrow we will continue with Thanksgiving Recipe Week – be sure to come back for more! xx Bianca

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This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here

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