Festive Stuffed Squash

By Support+Feed Team

Celebrate the holidays with this comforting stuffed squash that is rich in fiber, and protein. Perfect as a wholesome main course, it is simple to make it your own using local produce and your pantry staples.

This recipe is gluten-free.

YIELDS: 4 servings

COOK TIME: 50-60 minutes

PREP TIME: 20 minutes

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INGREDIENTS

  • 2 acorn squashes, or 1 large butternut squash
  • ¼ cup of oil, divided
  • 1 large celery stalk, with leaves
  • 1 medium sweet onion
  • 1 large carrot
  • ½ tsp of rosemary or thyme
  • ¼ tsp of black pepper, or to taste
  • Pinch of salt
  • 1 small green apple
  • ½ cup greens (kale or collards)
  • Pinch of nutmeg
  • ⅓ cup nuts or seeds (walnut pieces or pumpkin seeds)
  • ½ – ¾ cup of vegetable broth, divided
  • ⅓ cup cooked lentils (canned or boiled)
  • 1 ½ cups cooked rice or grains blend (wild rice blend or quinoa works well)

 

 


RECIPE

  1. Preheat oven to 350°F.
  2. Halve the squashes and scoop out the seeds and stringy flesh with a spoon. Place them cut-side up on an oiled baking sheet or dish.
  3. Lightly coat the flesh with oil, and sprinkle a pinch of salt and pepper over both halves.
  4. Bake the squash for 30–40 minutes until tender, then set aside.
  5. While the squash bakes, prepare the filling: warm a large pan lightly coated with oil over medium heat.
  6. Dice the onion, carrots, and celery, then add them to the pan along with the thyme or rosemary, salt, and pepper. Stir regularly.
  7. Dice the green apple. Once the onions begin to turn translucent (about 7–10 minutes), add the apple to the pan. Stir frequently until all the vegetables are soft (an additional 5–10 minutes, depending on dice size).
  8. Add a pinch of nutmeg along with the nuts/seeds, stir.
  9. Once the nuts and seeds begin to toast slightly (about 2–3 minutes), stir in the greens.
  10. Pour in ¼ cup of the vegetable broth, scraping the bottom of the pan to release any browned bits.
  11. Add the cooked grains and lentils, stirring well to combine. Then gradually add the remaining broth as needed to ensure the mixture is very moist. Stir well then remove from heat.
  12. *Note: If using butternut squash, scoop out a layer from the neck to create additional space for stuffing. Set the scooped squash aside to eat later or mix into extra filling.
  13. Increase the oven temperature to 400°F.
  14. Carefully fill the squashes with the mixture, mounding it high and pressing down gently. Drizzle the tops with a bit more oil and extra seasoning if desired.
  15. Return the squashes to the oven for an additional 8-10 minutes, or until the stuffing tops are lightly browned.
  16. Remove from the oven and carefully transfer to a serving tray. The squash should be tender and dent slightly when pressed. Serve warm and enjoy!

 

Chef’s Notes

  • This recipe is easy to adapt and still have a nice festive taste. Here are a few ideas:
    • Cooked Rice / Grains: Quinoa, wild rice, black or red rice, farro, or barley.
    • Protein / Lentils: Chickpeas, seasoned tempeh, adzuki beans, or meatless grounds.
    • Greens: Hearty greens like kale, collards, chard, or mustard greens hold up well without turning mushy.
    • Extra Add-ins: Mushrooms, finely diced beets, leeks, dried cranberries, stale bread pieces, or bell peppers.
    • You can also play with seasoning blends you enjoy such as curry or herbs provenance.
  • Toppings: Add extra flair before serving with pomegranate seeds, dried cranberries, currants, a drizzle of tahini or sesame oil, or fresh chopped herbs (such as chives, parsley, savory, or thyme). You can also brown the top during the second bake with nutritional yeast, breadcrumbs and a pat of vegan butter.
  • You can cook the grains and lentils together in one pot with vegetable broth if needed.
  • This can also be prepared ahead of time and stored in the fridge overnight.