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Vegan Wild Rice Stuffed Acorn Squash

Vegan Wild Rice Stuffed Acorn Squash is a stunning fall recipe - serve it as the main dish on your vegan Thanksgiving table, or as a hearty side at Christmas. This plant-based dish is packed with nutty, sweet, fresh, and savory flavors.

Author:

Elizabeth | At Elizabeth's Table

Serves:

4

Prep:

15

minutes

Cook:

45

minutes

TOtal:

60

minutes

Ingredients

  • 2 Acorn Squash, halved & seeds removed
  • 8 Ounces Cremini Mushrooms, sliced
  • 3 Medium Shallots, sliced
  • 3 Cloves Garlic, minced
  • 1 Cup Dry Wild Rice Blend
  • 2 Cups Vegetable Stock
  • 1 1/2 Teaspoons Poultry Seasoning
  • 1/4 Cup Roughly Chopped Pecans
  • 1/4 Cup Cranberries
  • Salt & Pepper

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  2. Arrange the squash face down and roast 35-45 minutes until the squash is soft.
  3. Meanwhile, in a medium pot sauté the mushrooms, shallots, and garlic over medium heat for 5 minutes, until just soft. Use a splash of broth if they start to stick.
  4. Add the rice, vegetable broth, and poultry seasoning. Bring to a boil, then reduce the heat to low. Cover and cook 45 minutes. Remove the rice from the heat and let sit 10 minutes with the lid on.
  5. Stir in the cranberries and pecans. Season with salt and pepper.
  6. Divide the rice into the halves of the squash. Garnish with additional sage. Serve and enjoy!