Imported from the web

Stuffed Vegan Acorn Squash

Name: Stuffed Vegan Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 acorn squash (Washed, halved lengthwise through the base to the stem, and deseeded); olive oil (For drizzling over the squash); salt (A pinch, for the squash); ground black pepper (A pinch, for the squash); 1 tbsp olive oil; 1 yellow onion (Small, diced); 2 celery (Ribs, diced); 3 cloves garlic (Minced); 0.5 tsp dried thyme; 1 tsp fresh rosemary (Minced very finely); 0.5 tsp fresh sage (Minced very finely); 0.5 cup wild rice (Uncooked); 2 cups vegetable broth; 0.5 tsp salt (To taste); 0.25 tsp pepper (To taste); 0.25 cup brown lentils (Rinsed and drained); 0.25 cup pecans (Chopped); 0.25 cup pomegranate seeds

Imported by Suki on SeeMeCook

Roasted acorn squash filled with savory wild rice and lentils, vegetables, and herbs, finished with crunchy pecans and bright pomegranate seeds. A hearty plant-based centerpiece for a holiday meal.

4 servings60 minAmerican

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Ingredients

2 acorn squash (Washed, halved lengthwise through the base to the stem, and deseeded)
olive oil (For drizzling over the squash)
salt (A pinch, for the squash)
ground black pepper (A pinch, for the squash)
1 tbsp olive oil
1 yellow onion (Small, diced)
2 celery (Ribs, diced)
3 cloves garlic (Minced)
0.5 tsp dried thyme
1 tsp fresh rosemary (Minced very finely)
0.5 tsp fresh sage (Minced very finely)
0.5 cup wild rice (Uncooked)
2 cups vegetable broth
0.5 tsp salt (To taste)
0.25 tsp pepper (To taste)
0.25 cup brown lentils (Rinsed and drained)
0.25 cup pecans (Chopped)
0.25 cup pomegranate seeds

Steps

1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Drizzle olive oil over the cut flesh of the squash, then sprinkle with a pinch of salt and ground black pepper.
3
Place the squash halves cut-side down on the prepared baking sheet. Roast for 35–40 minutes, until fork-tender.
4
While the squash roasts, heat 1 tablespoon olive oil in a Dutch oven over medium heat.
5
Add the diced onion and celery. Sauté for 5–6 minutes, until the onion is semi-translucent.
6
Add the minced garlic, thyme, rosemary, sage, wild rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir continuously for 45–60 seconds, until the garlic is very fragrant.
7
Pour in the vegetable broth. Stir with a wooden spoon or spatula, scraping the bottom of the pot to loosen any stuck flavor bits. Bring the mixture to a boil.
8
Turn the heat to low, cover the pot, and simmer for 20 minutes.
9
Stir in the rinsed and drained lentils, then cover the pot again.
10
Cook for another 20–25 minutes, until the liquid is fully absorbed and the rice and lentils are cooked through.
11
Remove the pot from the heat. Fold in the chopped pecans and pomegranate seeds.
12
Turn the roasted squash halves cut-side up. Fill each half with about 1/2 cup of stuffing, mounding it on top.

Notes

The source suggests brown rice as a substitute for wild rice, with 1 1/2 cups vegetable broth for short-grain brown rice or 1 3/4 cups for long-grain brown rice. Green or black lentils may substitute for brown lentils. It also mentions butternut squash as an alternative, though its larger size changes the stuffing-to-squash ratio. No additional serving or storage instructions are provided.