The tastes and smells of fall always remind me of stuffed acorn squash.
Squashes.
Cranberries.
Falling leaves
Warm, comforting & hearty meals.
In truth, I love this part about fall. I love serving food that my family will devour as they welcome the cooler months of the year. Whether it’s the promise of more comfort & warmth, or simply the beauty of this season, fall food is some of my favorite. As soon as the weather changes, I find myself indulging a little more, as I am sure most of you do as well.
Here is a family favorite recipe to celebrate the season with.
In case you do try it, please leave me a comment and let me know how you liked it!
I hope that you are able to welcome fall with the same excitement that my own family does!
Stuffed Acorn Squash Recipe
Ingredients
- 2 – 4 acorn squashes (medium, sliced in half and seeds removed)
- 3 tablespoons avocado oil (divided)
- 1/2 teaspoon salt (plus extra for seasoning the filling)
- 1/4 teaspoon paprika (plus extra for seasoning the filling)
- 1 yellow onion (large, diced)
- 4 cloves of garlic (crushed)
- 3 cups mixed mushrooms (roughly chopped)
- 1 cup chickpeas (cooked, or 1, 15-ounce can chickpeas, drained and rinsed)
- 1 cup red lentils (boiled and set aside)
- 1 1/2 tablespoons coconut aminos
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons fresh sage (cut into strips)
- 1/2 cups of mushroom broth (Pacifica brand)
- 2 cups dried cranberries
Directions
Firstly, roast the halved acorn squashes in the oven, until golden brown on top. While you can drizzle them with a tiny bit of Avocado oil, it’s totally possible to bake the squashes without the oil if you prefer.
Then add one tablespoon of avocado oil to the pan and saute the onions and crushed garlic cloves. Once translucent, add in the mushrooms. Cook until they soften and reduce in size. Then add in the coconut aminos, the chickpeas, lentils and the mushroom broth. Stir thoroughly and allow to cook until the mixture becomes soft and a little mushy. Finally, add the red pepper flakes, fresh sage and dried cranberries. Mix thoroughly.
Rosemary Cashew Creme
- 1 cup cashews (soaked for 1 hour)
- 2 cloves garlic
- 1 lemon (juiced)
- 1 sprig fresh rosemary
- ½ tsp sea salt
Add all the ingredients to the blender. Before doing so, make sure that you have taken the rosemary leaves off the stem.
Then blend & serve.
Finally, once the squashes are ready and a little cooled down, scoop the mixture into the squash half, top with Rosemary Cashew Creme and serve.
Stuffed Acorn Squash Recipe
Ingredients
- 2 - 4 acorn squashes medium, sliced in half and seeds removed
- 3 tablespoons avocado oil divided
- ½ teaspoon salt plus extra for seasoning the filling
- ¼ teaspoon paprika plus extra for seasoning the filling
- 1 yellow onion large, diced
- 4 cloves of garlic crushed
- 3 cups mixed mushrooms roughly chopped
- 1 cup chickpeas cooked, or 1, 15-ounce can chickpeas, drained and rinsed
- 1 cup red lentils boiled and set aside
- 1 ½ tablespoons coconut aminos
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons fresh sage cut into strips
- 4 cups of mushroom broth Pacifica brand
- 2 cups dried cranberries
Instructions
- Roast the halved acorn squashes in the oven, until golden brown on top. You can drizzle them with a tiny bit of Avocado oil, but it is totally possible to bake the squashes without the oil if you prefer.
- Add one tablespoon of avocado oil to the pan and saute the onions and crushed garlic cloves. Once translucent, add in the mushrooms.
- Cook until they soften and reduce in size. Add in the coconut aminos, the chickpeas, lentils and the mushroom broth. Stir thoroughly and allow to cook until the mixture becomes soft and a little mushy.
- Then add the red pepper flakes, fresh sage and dried cranberries. Mix thoroughly.
Rosemary Cashew Creme
Ingredients
- 1 cup cashews soaked for 1 hour
- 2 cloves garlic
- 1 lemon juiced
- 1 sprig fresh rosemary
- ½ tsp sea salt
Instructions
- Add all the ingredients to the blender. Make sure that you have taken the rosemary leaves off the stem.
- Blend & serve.
