Sage and Cranberry Stuffed Acorn Squash

Sage and Cranberry Stuffed Acorn Squash: A Festive Vegan Delight

This Sage and Cranberry Stuffed Acorn Squash is a delightful dish that not only fills your home with aromatic hints of sage and roasting squash but also offers a vibrant centerpiece for any festive table. Whether you’re a seasoned vegan or just looking to spice up your holiday menu, this recipe is an effortless way to impress guests with wholesome ingredients and bold flavors.

Acorn Squash Inspiration!

The idea for this recipe came from a desire to blend traditional holiday flavors with vegan-friendly ingredients. The rich, earthy tones of sage and the natural sweetness of cranberries create a harmonious blend that screams autumn and winter celebrations. This dish is a testament to how versatile and satisfying plant-based recipes can be, making it a fantastic choice for any festive gathering.

Why You’ll Love It

• Heartwarming Flavors: Each bite offers a mix of sweet and savory, perfectly balancing the tartness of cranberries with the warmth of sage.
• Visually Stunning: The golden-brown squash paired with the colorful stuffing makes this dish a feast for the eyes.
• Nutritionally Rich: Packed with fiber and good fats, it’s a guilt-free addition to your holiday spread.
• Simple to Prepare: Despite its impressive appearance, this recipe is surprisingly straightforward and fun to make.

Quick Grocery List

For the Roasted Acorn Squash:

• Acorn squash
• Olive oil
• Salt and pepper

For the Stuffing:

• Olive oil or vegan butter
• Yellow onion
• Garlic
• Celery
• Carrot
• Dried or fresh sage
• Dried thyme
• Quinoa, wild rice, or vegan crouton bread
• Dried cranberries
• Chopped walnuts or pecans (optional)

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: Total of 65 minutes
• Equipment Checklist: Baking sheet, parchment paper, skillet, mixing spoon, measuring tools
• Dietary Adjustments: Easily adaptable for nut-free or gluten-free requirements
• Serving Size: Serves 4 as a main or side dish

Sage and Cranberry Stuffed Acorn Squash – A Cozy, Healthy Vegan Holiday Main or Side Dish

DifficultyMedium

Servings4

Prep time20 minutes

Cook time45 minutes

Total time1 hour5 minutes

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Ingredients:

For the Roasted Acorn Squash:

• 2 medium acorn squash, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Stuffing:

• 1 tbsp olive oil or vegan butter
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 1 small carrot, peeled and diced
• 1/2 tsp dried sage, (or 1 ½ tsp fresh sage, minced)
• 1/4 tsp dried thyme
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 cup cooked quinoa, wild rice, or vegan crouton bread!, (We use a mixture of rice and bread for this recipe)
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts or pecans, (optional)
• 1 tbsp chopped fresh parsley or sage leaves, (optional, for garnish)

Instructions:

• 1

  1. Roast the Acorn Squash

  1. Preheat oven to 400°F (200°C).
  2. Brush cut sides of squash with olive oil and sprinkle with salt and pepper.
  3. Place squash halves cut-side down on a parchment-lined baking sheet.
  4. Roast for 35–40 minutes until tender and lightly browned.
• 2

  2. Make the Stuffing

  1. While squash is roasting, heat 1 tbsp olive oil or vegan butter in a large skillet over medium heat.
  2. Sauté onion, garlic, celery, and carrot for 5–7 minutes until softened.
  3. Add sage, thyme, salt, and pepper. Stir well.
  4. Add cooked quinoa, rice or crouton bread, cranberries, and nuts. Stir to combine and heat through.
  5. Remove from heat and taste for seasoning.
• 3

  3. Stuff and Finish

  1. Remove roasted squash from the oven and flip over.
  2. Spoon stuffing mixture into each squash cavity.
  3. Return to oven and bake for an additional 5–10 minutes to heat through.
  4. Garnish with chopped parsley or sage leaves if desired and serve warm.

Equipment

• Large baking sheet
• Parchment paper
• Sharp knife and spoon (for cutting/scooping squash)
• Skillet or sauté pan
• Mixing spoon or spatula
• Cutting board
• Measuring cups and spoons

Nutrition

Calories	290
Carbohydrates	39g
Cholesterol	0mg
Fat	12g
Fiber	7g
Protein	6g
Saturated Fat	2g
Sodium	180mg
Sugar	10g
Trans Fat	0g
Unsaturated Fat	9g

General Notes

This dish serves beautifully as either a hearty vegan main or a festive side. The natural sweetness of squash paired with cranberries complements the savory herbs splendidly, creating a well-rounded flavor profile.

Substitutions

• Grains: Feel free to substitute quinoa with couscous, brown rice, or farro.
• Nuts: Opt for pumpkin seeds or sunflower seeds if you’re avoiding nuts.
• Dried Fruit: Try apricots or golden raisins in place of cranberries for a different kind of sweetness.

Variations

• Add Protein: Incorporate sautéed vegan sausage or lentils for an extra protein boost.
• Different Squashes: Experiment with butternut or kabocha squash for a slight variation in flavor and texture.

Let’s Get Cooking: Pro Tips

• Tip 1: Roasting the squash cut-side down enhances caramelization, which brings out the natural sugars and flavors.
• Tip 2: Prepare your grains ahead of time to streamline the cooking process on busy days.
• Tip 3: Always taste and season the stuffing prior to stuffing the squash to ensure the flavors are balanced.

Art Of: Perfecting Your Stuffed Squash

Achieving the perfect stuffed squash involves balancing moisture and flavor. Roasting the squash at a high temperature helps to evaporate excess moisture, giving you a firmer base for the stuffing. Additionally, building layers of flavor in the stuffing, from sautéing onions and garlic to adding fresh herbs, makes the dish come alive.

Tips and Variations

• Herbs: Mix in different herbs like rosemary or marjoram for a twist on the traditional flavor.
• Spices: A pinch of cinnamon or nutmeg can enhance the autumnal feel of this dish.

Nutrition Breakdown (Per Serving)

• Calories: 290 – Ideal for a hearty yet health-conscious meal.
• Carbohydrates: 39g – Provides energy for the festivities.
• Cholesterol: 0mg – Heart-friendly for a plant-based diet.
• Fat: 12g – Comes from healthy sources like olive oil and nuts.
• Fiber: 7g – Great for digestive health.
• Protein: 6g – Essential for muscle repair and growth.
• Saturated Fat: 2g – Keeps within healthy limits for saturated fat intake.
• Sodium: 180mg – Moderation is key; perfect for managing blood pressure.
• Sugar: 10g – Naturally occurring sugars from cranberries and squash.
• Trans Fat: 0g – Free from harmful trans fats.
• Unsaturated Fat: 9g – Good fats that help lower bad cholesterol levels.

Storing and Reheating

Store the stuffed squash in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until thoroughly warmed. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat as recommended.

Frequently Asked Questions (FAQ)

Q: Can I make this ahead of time?
A: Absolutely! Prepare and roast the squash and the stuffing up to two days in advance. Assemble and reheat to serve.

Q: Can I freeze leftovers?
A: Yes, freeze individual halves and reheat in the oven for a quick and tasty meal.

Q: Can I use another type of squash?
A: Butternut squash is a great substitute; just prepare a larger cavity or cut it into rings for stuffing.

Engage and Share

Tried making this Sage and Cranberry Stuffed Acorn Squash? We’d love to hear how it turned out! Feel free to comment below, rate this recipe, or share photos of your festive creation. Looking for more vegan delights? Check out our Vegan Recipes:

• Hearty Vegan Shepherd’s Pie with Lentil Filling
• Rich Cashew Ricotta Italian Vegan Lasagna
• Saffron-Infused Vegan Paella