I am such a huge fan of eating seasonally and winter squash is some of my favorite produce ever. I have several stuffed winter squash recipes (like this one, this one, and this one) but none that are vegan/vegetarian friendly. I have had many from you requesing vegan friendly recipes and I am happy to oblige.
Winter Squash
Winter squash all taste similar but have varying levels of intensity of flavor. Acorn squash is my favorite and you’ll find it use it often. The great thing about eating seasonally is that nature gives us what we need when we need it. As it cools off, out bodies need grounding, warming foods while also consuming a lot of vitamins A and C to help prevent sickness. They are rich in B vitamins and low in calories. Only 76 calories per cup! (Learn more.)
The Recipe
For this recipe I wanted to take advantage of what is in season now. Kale and parsnips are other fall produce and pair beautifully with thyme, pecans, and cranberries. For this recipe you will need 3 acorn squash, 3 parsnips, 2 stalks of curly kale, 1 cup of chopped pecans**, 1/2 cup dried cranberries, 1/2 yellow onion, 4 cloves of garlic (or to taste), 2 tablespoons fresh thyme, olive oil and salt and pepper.
(**if you are allergic to nuts, substitute with pepitas, sunflower seeds, and/or pine nuts)
Preheat your oven to 375. Chop off the ends of your acorn squash. Cut in half width wise and remove seeds and strings. Lightly coat acorn squash with olive oil, salt, and pepper. Put meat side down on a baking sheet. Bake for 25 minutes.
Peel and chop parsnips into 1/4-1/2 inch piece, de-stalk and rough chop kale, dice onions and mince garlic. Preheat a large skillet on medium heat, add 1 tbsp olive oil and coat pan. Add onions and saute for 2-3 minutes. Add parsnips and cover with a lid for 5 minutes. Stir and recover for another 5 minutes. Add kale, garlic, thyme, and a tsp of sea salt. Saute until kale wilts, about 1-2 minutes. Add pecans, cranberries and thyme, set aside and cover. The squash should be ready about this time. Remove from oven, flip over and fill with vegetable mixture. Cook for another 15 minutes, or until squash is easily pierced with a fork.
Enjoy as your meal or as a side 🙂
Be sure to let me know your thoughts and questions in the comments section below!
Vegan + Paleo Stuffed Winter Squash
Ingredients
- 3 acorn squash
- 3 parsnip
- 2 stalks curly kale
- 1/2 yellow onion
- 4 cloves garlic or to taste
- 1 cup pecans
- 1/2 cup dried cranberries
- 2 tbsp fresh thyme or 1 tsp dried
- 2 tbsp extra virgin olive oil (EVOO) divided
- salt and pepper to taste
Instructions
- Preheat your oven to 375.
- Chop off the ends of your acorn squash. Cut in half width wise and remove seeds and strings.
- Lightly coat acorn squash with olive oil, salt, and pepper. Put meat side down on a baking sheet. Bake for 25 minutes.
- Peel and chop parsnips into 1/4-1/2 inch piece, de-stalk and rough chop kale, dice onions and mince garlic.
- Preheat a large skillet on medium heat, add 1 tbsp olive oil and coat pan. Add onions and saute for 2-3 minutes.
- Add parsnips and cover with a lid for 5 minutes. Stir and recover for another 5 minutes.
- Add kale, garlic, thyme, and a tsp of sea salt. Saute until kale wilts, about 1-2 minutes.
- Add pecans, cranberries and thyme, set aside and cover. The squash should be ready about this time.
- Remove from oven, flip over and fill with vegetable mixture. Cook for another 15 minutes, or until squash is easily pierced with a fork.
Vegan Alfredo Sauce
