When it comes to winter squash, I’m a bit of a late bloomer. Up until the last couple of years, I always gave these tough-skinned gourds a wide berth when browsing the produce area of my local grocery store. Something about them intimidated me. Maybe it was the scabs on their skin. Maybe it was warts.
Or, maybe it was the fact that I had no idea how to cook with them. It was always easier just to go with the yellow summer squash and the zucchini. The only times I made an exception were between mid to late October of every year, and then it was open season for winter squash. But it was only to round out the jack-o-lanterns and the scarecrow on the front porch.
And then I discovered that winter squash has so much more potential beyond getting the house into Halloween mode. Especially acorn squash. These gourds are high in fiber and vitamin C, low in calories, and contain just about zero fat. The yellow-orange antioxidant-rich flesh is not only a treat for our eyes but beneficial to our bodies.
Easy Vegan Stuffed Acorn Squash Recipe
- Baking Sheet
- Small bowl
- Saute Pan
Alfredo Cashew Cream Ingredients
- 1 cup Cashews soaked at least 2 hours in water and drained
- 3/4 cup Water
- 1 clove Peeled Garlic
- 1/2 tbsp Lemon Juice
- 1/2 cup Diced Onion
- 2 tbsp Nutritional Yeast
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Squash and Stuffing Ingredients
- 2 pcs Acorn Squash cut in half tip to stem
- Olive Oil for brushing squash
- 1 tbsp Vegan Melted Butter
- 1/4 cup Panko Bread Crumbs
- 1 tbsp Olive Oil
- 1/2 cup Diced-Small Onions
- 1 cup Yam ½-inch dice
- 4 ounces White Button Mushrooms or cremini mushrooms, quartered
- 1 cup Broccoli
- 1/4 cup Veggie Broth
- 1/2 cup Alfredo Cashew Cream
- 1/4 cup Chopped and Toasted Walnuts
- 1/2 teaspoon Cinnamon
- 1 pinch Ground Black Pepper
- Alfredo Cashew Cream Instructions
- Combine all ingredients in a blender.
- Blend until the consistency is smooth and creamy.
- Refrigerate any unused cream in a closed container.
Squash And Stuffing Instructions
- Preheat oven to 400F.
- Brush the cut sides of the acorn squash with olive oil.
- Transfer to the baking sheet cut side up.
- Bake 45 minutes or until easily pierced with a fork.
- While the squash is baking, melt the butter in a small bowl.
- Add panko bread crumbs and mix well. Set aside.
- Add 1 tablespoon oil to a large non-stick saute pan and place over medium heat until oil shimmers.
- Add onions and yam. Cook, stirring frequently, until onions turn golden, about 4 minutes.
- Add mushrooms and broccoli. Stir to mix.
- Add veggie broth and stir to mix. Cover with lid and let steam for 2 minutes, or until yams are al dente.
- Add alfredo cashew cream, walnuts, cinnamon, and pepper.
- Stir to mix. Cook 1 minute, stirring frequently. Set aside.
- Scoop about ½ cup of the stuffing mix into the hallowed seed cavity of each half of the baked acorn squash.
- Sprinkle panko bread crumb mixture over the top of the stuffing and pat in place.
- Bake an additional 10-15 minutes,
- or until filling is heated through and bread crumbs are a deep golden brown color.
- Remove from the oven.
- Let cool for 10 minutes before enjoying.
Alice Mesa is an environmental scientist turned foodie. She followed her heart away from a 10-year career in the water quality industry and into the kitchen, where she spent the next few years as the owner and operator of a handcrafted vegan chocolates business. Alice combines her passion for cooking with her vegan lifestyle by creating and writing about dishes that are not only delicious, but plant-based as well.