Vegan Stuffed Acorn Squash [with Gluten-Free Option]

After removing the tray of bread cubes from the oven, roast the pumpkin until ready, about 30 minutes.

After the pumpkin is roasted for 20 minutes, prepare the stuffing.

Heat olive oil in a non-stick pan over medium heat.

Add the chopped onion and season with salt to taste.

Cook over medium until onion is translucent, about 3 minutes, stirring frequently.

Add the chopped pear and cook over medium for another 2 minutes.

Turn off the heat and add the bread cubes and the rest of the stuffing.

Stir until the bread absorbs the soup and set aside until used.

Carefully turn over each of the pumpkin halves.

Forceps work well for this because the pumpkin will be hot.

Fill each half of the pumpkin with the stuffing mixture.

Lower the oven temperature to 350 degrees Celsius and bake until the stuffing is lightly browned and heated to its full length (about 10-15 minutes).

tips

When cutting the bottom and top of each pumpkin, be sure to cut enough so that they stand upright, but do not create a hole.

Pumpkin is cooked when it is easily perforated using a fork.

Replacements

• Gluten free Simply use gluten-free bread to make the filling to make this recipe gluten-free. I used millet bread from my local farmers market, but you can use your favorite brand.
• Pears – Feel free to replace the chopped pear with a chopped apple (about ½ cup).
• Pecans – You can use chopped walnuts instead of pecans if you want.
• Dried cranberries – Feel free to use raisins instead if you like.

Storage and reheating

Residues can be stored in an airtight container in the refrigerator for up to 3 days.

Preheat the oven to 350 degrees Celsius until it warms up to its full length, about 10-15 minutes.

Lightly cover the top with foil if you start to burn.

Ideas for submission

This stuffed pine nuts pumpkin can be served as a main course or as a side dish.

As a main, we love it with a simple side salad with balsamic vinaigrette or our vegan honey mustard sauce.

As a side dish, we like to serve it with our Dijon baked tampa as a main course.

recipe

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Vegan stuffed pine nuts squash

This festive vegan acorn pumpkin is the perfect dish for fall, Thanksgiving, Christmas or any of the December holidays! Double as a main course or as a side dish, this dish includes roasted acorn pumpkin filled with a simple homemade filling that can be easily prepared without gluten!

Course Main course, side dish

kitchen American, gluten-free, vegan

Key word Christmas, Milk Free, Gluten Free, Holiday Recipes, Pumpkin, Stuffing, Thanksgiving, Vegan, Vegetarian

Component

For the stuffing

• 2 Cups Bread cut into cubes (About ½ “cubes; gluten free if needed)
• 1 tablespoon Olive oil (You can use vegan butter if you want)
• ⅓ Goblet Chopped onion
• Fine sea salt to taste
• 1 Medium pear, peeled and chopped
• ⅓ Goblet Chopped pecans
• ⅓ Goblet Dried cranberries (No added sugar if better)
• ¾ Goblet vegetable soup (Low sodium if better)
• ¾ teaspoon Seared or ground sage

Instructions

• Preheat oven to 400 degrees Celsius and line two baking sheets with baking paper.

• Spread the bread cubes evenly on one of the baking trays lined with baking paper. Bake for 10 minutes. Set aside until used.

• While the bread is in the oven, prepare the pine nuts. Using a sharp chef’s knife, carefully chop the top (including the stem) and bottom of each pumpkin, enough to stand upright on both sides, but not enough to make a hole.

• Carefully cut each pumpkin in half horizontally.

• Peel a squash, grate it and squeeze the juice.

• Place the pumpkin flesh upside down on the baking tray lined with baking paper.

• Brush ½ a teaspoon of olive oil on each pumpkin and sprinkle salt and pepper to taste. Turn the pumpkin so that the meat side is facing down.

• After removing the tray of bread cubes from the oven, roast the pumpkin until it is easily stuck with a fork (about 30 minutes).

• After the pumpkin is roasted for 20 minutes, prepare the stuffing. Heat olive oil in a non-stick pan over medium heat.

• Add the chopped onion and season with salt to taste. Cook over medium until onion is translucent, about 3 minutes, stirring frequently.

• Add the chopped pear and cook over medium for another 2 minutes.

• Turn off the heat and add the bread cubes and the rest of the stuffing. Stir until the bread absorbs the soup. Set aside until used.

• Carefully turn over each of the pumpkin halves. Forceps work well for this because the pumpkin will be hot. Fill each half of the pumpkin with the stuffing mixture. Lower the oven temperature to 350 degrees Celsius and bake until the stuffing is lightly browned and heated to its full length (about 10-15 minutes).

(Please see the post above for tutorial photos for this recipe)

Remarks

Residues can be stored in an airtight container in the refrigerator for up to 3 days. Preheat the oven to 350 degrees Celsius until it warms up to its full length, about 10-15 minutes. Lightly cover the top with foil if you start to burn.
Inspired by Vegan blueberries And our vegan apple nut stuffing.
The nutritional information presented is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. The information presented should not be construed as a substitute for the advice of a professional nutritionist. The diet was calculated using Banza hummus ziti. Olive oil spray and garnish were not included in the calculation.

diet

Calories: 340JNF | Carbohydrates: 54P | protein: 6P | Oil: 13P | Saturated fat: 2P | fiber: 7P

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