It’s November and it’s finally getting colder in Southern California. I am happy to be able to finally add a thin layer of clothing to my routine. Coats rarely ever happen here, so I am happy with any layer that I can add and actually feel like it’s another season.
The clock just got set back an hour and it seems like the motivation to get out after 4:30pm gets set back along with it. With that comes more cooking for me. Lots of savory, warm, hearty soups re-appear and the squash selection at the market expands.
Acorn squash is one of my favorites for it’s creamy texture and subtle flavor. It just reminds me of the holidays. Vegan Thanksgiving can be tricky for people who are new to this lifestyle and this recipe will be a crowd pleaser. Serve it up with mashed potatoes and mushroom gravy, some greens, and cranberry sauce and you have a nice plant-strong Thanksgiving meal.
This recipe is:
- packed with flavor and texture
quinoa + mushroom stuffed acorn squash
Yield 6 servings
- 3 medium acorn squashes, washed cut in half and seeds removed
- 2 tablespoons grape seed oil, divided
- 1 yellow onion, small dice
- 3 cups mixed mushrooms, chopped (I used crimini and shiitake)
- 1 cup quinoa, rinsed
- 1 teaspoon fresh thyme + additional 1 teaspoon for garnish, chopped
- 1 teaspoon mushroom powder (optional) Mushroom Seasoning Base
- 2 cups vegetable broth
- 1 15-oz can garbanzo beans
- 1 tablespoon truffle salt Casina Rossa Truffle and Salt
- 1/2 cup vegan cheese
- salt & peper to taste
- PREP. Wash acorn squash well as the skin is edible, carefully cut in half lengthwise and remove seeds.
- COOK. Preheat oven to 400 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon grape seed oil, and turn cut sides down. Roast until tender, about 30-35 minutes.
- SAUTE. Meanwhile, in a medium saucepan, heat remaining tablespoon of grape seed oil over medium- high heat. Add onions and sauté until translucent. Add mushrooms and thyme, season with salt and pepper, and sauté until mushrooms are golden and their liquid is absorbed, about 8 minutes.
- QUINOA. In the same pan add rinsed quinoa, vegetable broth, and mushroom powder. Give it a stir and bring to a boil, then cover and reduce heat to low. Cook until all liquid is absorbed, about 20 minutes. Remove from heat and let rest for 5 minutes covered, then remove lid and add chickpeas and mix to combine.
- DIVIDE. Spoon quinoa, mushroom, and chickpea mixture equally into the squash halves and sprinkle with truffle salt and vegan cheese.
- BROIL. Place back in oven and broil on high until cheese is melted, about 2 minutes.
- GARNISH. Remove from oven and garnish with remaining fresh thyme.
- SERVE & ENJOY! Best while still warm and fresh out of the oven.