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Stuffed Acorn Squash with Wild Rice and Spicy Vegan Sausage Recipe

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★★★★★

4.9 from 119 reviews

This delicious Stuffed Acorn Squash recipe features roasted acorn squash halves filled with a savory mixture of wild rice, spicy vegan sausage, vegetables, apples, and aromatic herbs. The squash is roasted until tender, and the filling is sautéed on the stovetop to retain a pleasant texture, making for a hearty and comforting vegan meal perfect for fall and holiday dining.

Ingredients

Scale

Squash

  • 3 medium acorn squash
  • Salt and pepper, to taste
  • Oil (optional, for brushing)
  • Pinch of cinnamon (optional)

Rice

  • 1 cup wild rice blend
  • Vegetable broth (enough for cooking rice)

Filling

  • 1–2 tablespoons oil or vegan butter
  • 1/2 medium onion, diced
  • 3–4 cloves garlic, chopped
  • 2–3 spicy vegan sausages, casings removed (such as Beyond Meat Hot Italian)
  • 1 large celery rib, diced
  • 1/2 large red pepper, diced
  • 1/2 lb (227 g) mushrooms, chopped
  • 1 apple, cored and chopped
  • 1/3 cup dried cranberries, roughly chopped
  • 1 1/2 teaspoons poultry seasoning
  • 1 1/2 teaspoons fresh rosemary, finely chopped
  • 1/2 teaspoon ground fennel
  • 1 tablespoon fresh chopped parsley, or 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt

Instructions

  1. Prepare and Roast Squash: Preheat the oven to 400°F (200°C). Place a baking dish filled with water on the bottom rack of the oven to create steam and keep the squash moist while roasting. Line a large baking sheet with parchment paper. Cut each acorn squash in half lengthwise and remove the seeds. If needed, slice off a small piece from the bottom of each half so they sit flat. Brush the insides with oil (optional), then season with salt, pepper, and a pinch of cinnamon if desired. Place the squash halves cut-side down on the baking sheet and roast for 40 to 50 minutes until the flesh is fork-tender.
  2. Cook Rice: While the squash roasts, cook the wild rice blend according to package instructions, substituting vegetable broth for water to add flavor. A rice cooker can be used for ease. Set aside once done.
  3. Prepare Filling: Heat a large non-stick skillet or Dutch oven over medium heat. Add oil or vegan butter, and sauté the diced onions with a pinch of salt and pepper for 2 to 3 minutes until they begin to soften. Add the chopped garlic and vegan sausage, breaking the sausage apart with a wooden spoon, and cook until the sausage is thoroughly cooked.
  4. Add Vegetables and Spices: Stir in the diced celery, red pepper, and mushrooms, cooking for a couple more minutes until vegetables start to soften but still retain texture. Then add the chopped apple, dried cranberries, poultry seasoning, rosemary, ground fennel, parsley, and salt. Cook for an additional two minutes, allowing flavors to meld while keeping ingredients slightly crisp.
  5. Combine Rice and Adjust Seasoning: Stir in the cooked wild rice, adding a splash of vegetable broth if the mixture seems dry. Taste and season further with salt and pepper as needed. Remove from heat.
  6. Stuff the Squash: Divide the filling evenly among the roasted acorn squash halves. Return to the oven briefly if necessary to reheat the stuffed squash. Serve warm and enjoy this hearty, flavorful dish!

Notes

  • Using vegetable broth to cook the rice enhances the flavor without adding extra fat.
  • You can substitute the vegan sausage with any plant-based sausage or omit it for a vegetarian version.
  • Roasting the squash with a steaming pan below helps keep it moist and tender.
  • Adjust spices according to your heat preference, especially if using spicy vegan sausage.
  • Leftover stuffed squash can be refrigerated and reheated within 2 days.

Keywords: Stuffed acorn squash, vegan stuffed squash, wild rice stuffing, vegan sausage recipe, fall vegetarian dinner, holiday vegan dish

Find it online: https://servedbynora.com/stuffed-acorn-squash-with-wild-rice-and-spicy-vegan-sausage-recipe/