STUFFED ACORN SQUASH

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Stuffed Acorn Squash with Buckwheat, Cranberries, Apples & Pecans, Drizzled with Creamy Dressing. The mixture of tangy flavours in this recipe will pleasantly surprise you and everyone who will have a bite. Just make sure you make enough because your guests will be asking for more.

Stuffed Acorn Squash with Buckwheat, Cranberries, Apples & Pecans, Drizzled with Creamy Dressing.

Altough I am busy baking cookies, I had to make sure I have a new savory recipe as well. Therefore I made this delicious Stuffed Acorn Squash with buckwheat and other goodies. I only made one squash to test the recipe, however, since it turned out delicious, I will be making more.

Stuffed Acorn Squash with Buckwheat, Cranberries, Apples & Pecans, Drizzled with Creamy Dressing.

If you remember my previous recipe, the HOLIDAY STUFFED PEPPERS, you may know that I was using toasted buckwheat groats, which is also called kasha. However, at this time I deiced to try raw buckwheat groats to see the difference. Well, it turned out that I like them both and they are equally tasty, yet different.

Stuffed Acorn Squash with Buckwheat, Cranberries, Apples & Pecans, Drizzled with Creamy Dressing.

To find out more about this superfood, you can read about it HERE and yes, based on this article on Oprah.com, buckwheat is considered a superfood. I was quite surprised myself about discovering this information on her network, so I decided to share it with you.

Stuffed Acorn Squash with Buckwheat, Cranberries, Apples & Pecans, Drizzled with Creamy Dressing.

Isn’t it exciting eating such a yummy food and knowing how good is for you at the same time? I must admit, this is one of the reasons why I decided to become vegan recipe creator. There is lots of vegan recipes out there but if you ask “are vegan recipes healthy?” Well the answer is not that simple.

Stuffed Acorn Squash with Buckwheat, Cranberries, Apples & Pecans, Drizzled with Creamy Dressing.

Nevertheless, if you are having questions about vegan/plant based diet, please feel free to message me. In the meantime, have a wonderful Holidays and thank you for visiting!

STUFFED ACORN SQUASH

Stuffed Acorn Squash with Buckwheat, Cranberries, Apples & Pecans, Drizzled with Creamy Dressing.They mixture of tangy flavours in this recipe will pleasantly surprise you and everyone who will have a bite. Just make sure you make enough because your guests will be asking for more.
Vegan – Gluten Free – Refined Sugar free
Prep Time30 mins
Active Time35 mins
Total Time1 hr 5 mins
Course: dinner, lunch, Side Dish
Cuisine: American, Vegan
Keyword: acorn squash recipe, buckwheat recipe ideas, gluten free recipe, plant based protein, plant based recipe, vegan recipe
Yield: 2
Author: Lena Novak – Lena’s Vegan Living

Equipment

  • High rimmed baking sheet, sharp knife.

Materials

  • 1 acorn squash
  • 1 cup buckwheat groats
  • 2 cups of water
  • 2 shallot onions diced
  • 4 garlic cloves minced
  • 2 tsp Bragg liquid aminos
  • 1 tsp cumin powder
  • 1 tsp nutmeg powder
  • ¼ cup grape seed oil or oil of your choice
  • Himalayan pink salt to taste
  • Garlic powder to taste
  • ¼ cup whole cranberries fresh or frozen
  • ½ apple sliced
  • Fresh thyme to taste or dry
  • CREAMY DRESSING
  • ½ cup of Vegan Mayo or Vegenaise
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • Blend all in a bowl until smooth

Instructions

  • Cook 1 cup of buckwheat in 2 cups of water for 10 minutes.
  • When ready, rinse under cold water and set aside.
  • Preheat the oven to 425F, 220C
  • Wash and cut the squash in half and scoop out the seeds.
  • Brush lightly with oil, apply salt with garlic power and place on the baking sheet the cut side down. Add ¼ cup of water and bake for 30min. When ready, turn the squash cut side up and set on broil for 5min.
  • In the meantime, sauté shallots with garlic until translucent and add the spies. Stir for few seconds and add the cooked buckwheat.
  • Stir well, add the aminos and stir well again. Sauté the buckwheat for about 5 minutes while stirring occasionally.
  • Reduce the heat, add the cranberries, and stir again. If the cranberries are frozen, wait few minutes before you add apple slices. Otherwise you can add them right away.
  • You may leave the mixture on the stove but reduce the heat on very low. Add the thyme, ideally fresh, but dry is fine too. Adjust the taste and stir well.
  • Remove squash from the oven and fill each half with the spoon.
  • Serve with creamy dressing.

Notes

The squash can be made day ahead and head up in oven or microwave. You can stuff it day before too, or the day is served. The dressing also can be made day before. And if you prefer cashew dressing than you can use the recipe from FESTIVE SPAGHETTI SQUASH
Buckwheat groats
Bragg liquid aminos
Both available on Amazon 

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Sobody
2 months ago

I love how you cooked the squash here Lena.