Vegan Stuffed Squash

 

Stuffed Squash

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This season my weekly fall farmer’s market purchases have been squash and apples.  I must say the apples are incredible this year.  The honey crisp are insanely sweet and crunchy!  No complaints with the squash either.  I decided to go with buttercup this past weekend.  It’s been awhile since I’ve had one and I forgot how wonderful they are.  The texture and taste is close to a sweet potato.  More on the dry side but still creamy and smooth.  The cavity is large so perfect for stuffing.  Buttercup squash is a powerhouse of nutrients.  With minimal calories and little if any fat it is loaded with vitamins A, B, and C; calcium; magnesium, potassium, and phosphorus.  It also provides a decent amount of protein and fiber.  Yum!

Buttercup Squash

Buttercup Squash

Wild Rice

I make a dish similar to this every year, in fact it is probably about the same, but I never look back at old recipes.  Instead I just go with what I have at home or sounds good at the time.  This round I made the dish vegan.  The stuffing consisted of carmelized onions, wild rice, celery, carrot, parsley, apple, slivered almonds, dried cherries, and sage and thyme fresh from the garden.  Wild rice is an edible grass.  I love this.  It’s considered a low fat high (dietary) fiber grain.  Wild rice is a good source of carbohydrates, contains protein, and vitamins B1, B2, B3 and B9.  The mineral content includes iron, potassium, phosphorous, zinc and magnesium.  Bottom line: this is one healthy meal!

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Caramelizing Onions

Makings of vegan stuffing

Vegan Stuffing

Beautiful Roasted Squash

Stuffed and lightly broiled

Vegan Stuffed Squash

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Wild Rice Stuffed Squash

  • 8 oz wild rice
  • buttercup squash
  • olive oil
  • medium onion, sliced into half moons
  • 2 large celery stalks, chopped
  • 1 carrot, julienned or grated
  • 1/4 cup slivered almonds
  • 1/3 cup dried cherries, chopped
  • 1/4 cup parsley, chopped
  • 1 apple, chopped (I used a local golden supreme)
  • few sprigs of thyme, leaves removed from stems
  • 4-5 sage leaves, chopped
  • s&p
  • sprinkle of brown sugar
  1. Cook rice according to package.
  2. In a large skillet heat up some olive oil over low heat.  Add onions and cook for about 30 minutes to caramelize.  Sprinkle in some salt and sugar while cooking.
  3. Slice squash in half, deseed, and coat cavity with a layer of olive oil.  Use butter if you’re not going vegan.  Bake in a 350 oven until tender, 30-45 minutes.
  4. Once onions are caramelized add celery, carrot, and parsley.  Stir and cook a few minutes.
  5. Add apple mix well; followed by cherries and almonds.  Season with s&p, thyme, and sage.
  6. Rice should be finished cooking; drain if necessary.  Add rice to the skillet.  Mix well and cook off any moisture if needed.  Taste test and season more if desired.
  7. Once squash is done remove from oven and fill cavities with rice.  If there is any extra spoon around squash.  Broil briefly to brown topping and squash.

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