Americans that celebrate Thanksgiving can face challenges during a pandemic because of recent restrictions on travel, restaurant closings, and social gatherings. Many are looking to enjoy healthier fare and incorporating plant-based meals in their holiday menus.
Chef Eric LeVine of 317 Main Street in Farmington, New York, shares this savory stuffed acorn squash recipe that is hearty and sure to please vegans, vegetarians, and carnivores. What I love about this recipe is that you can modify it to suit the vegetables you like. For example, adding some leafy greens like spinach or kale, plus you can make it a couple of days in advance and then heat it for 10 minutes in a 350-degree oven.
Stuffed Acorn Squash
- 1 ea. Acorn Squash
- ½ c Brown sugar
- ½ cup Brussels Sprouts, cut into quarter pieces
- ½ cup Oyster Mushrooms, sliced thin
- ½ cup Cranberries, Dried
- ½ cup Garlic Bulbs
- ½ cup Chestnuts, cooked, peeled, and lightly chopped
- ½ cup Olive Oil
- 1 cup Vegetable stock
- Salt and Pepper
- Cut the top of the acorn squash, and slice the bottom of the squash so it is balanced and will not tip over. Scoop out seeds.
- Combine brown sugar, 2 teaspoons oil, salt and pepper.
- Rub inside and outside of the squash with oil mixture
- Heat oven to 350 degrees and cook squash on a sheet pan for 20-30 minutes or until acorn squash is tender.
- In the meantime, prepare the other vegetables.
- Once the squash is ready, heat a sauté pan with the remaining olive oil.
- Add Brussels sprouts, garlic and mushrooms and sauté until golden brown and tender.
- Add Dried cranberries and chestnuts and sauté until cranberries and chestnuts are warm.
- Finish with vegetable stock.
- Place acorn squash in the center of the plate. Fill with vegetable mixture and sprinkle the remaining mix around the plate.
- Cooking Tips
- This can be done up to two days before serving.
- Before serving, heat the oven to 350 degrees, and heat for 10 minutes or until warm.
- Great non-meat option for vegetarians/vegans