Vegan Apple and Sage Stuffed Acorn Squash

Why stuff a turkey when you can stuff a squash?! But seriously, if you’re looking for a meat-free option for your Thanksgiving spread, this Vegan Apple and Sage Stuffed Acorn Squash is sure to be a hit across the board. Loaded with cozy herbs like sage, rosemary, and thyme, it has all the flavors of the holidays.

For an extra burst of flavor (and nutrients), top it with some Pepita Pesto (recipe below). Your guests will be blown away by the flavor combination!

Vegan Apple & Sage Stuffed Acorn Squash w/ Pepita Pesto

(Serves 4)

For the squash

• 2 medium-large acorn squash, halved w/ seeds removed

For the filling

• 1 cup quinoa 
• 2 cups vegetable broth
• 1 red onion, chopped
• 6 large garlic cloves, minced
• 1 ½ teaspoons dried thyme (or 1 ½ tablespoons fresh)
• 1 ½ teaspoons dried sage (or 1 ½ tablespoons fresh), chopped
• 1 teaspoon dried rosemary (or 1 tablespoon fresh), chopped
• ½ teaspoon ground fennel, or 1 teaspoon fennel seeds
• ½ teaspoon red chili flakes
• 8 oz. mushrooms, sliced
• 1 red apple, diced
• 1 tablespoon balsamic vinegar
• ½ teaspoon salt
• ¼ teaspoon pepper

For the pepita pesto

• ½ cup raw pepitas
• 1 cup packed parsley
• 1 cup packed cilantro 
• 1 large garlic clove
• ¼ teaspoon salt
• 3 tablespoon olive oil
• 1 tablespoon red wine vinegar

Order of Operations 

1. Preheat the oven to 425 degrees.
2. Prepare the squash by carefully cutting each in half, width-wise, and removing the seeds. Place each side face down on a baking sheet and add just enough water to cover the bottom. Bake for 35 minutes, or until fork tender. Reduce heat to 375 degrees.
3. Cook the quinoa. Add 1 cup of quinoa to a small saucepan with 2 cups of vegetable broth. Cover and bring the broth to a boil over high heat, then reduce heat to low and continue to simmer, covered, for 20 minutes, until all of the broth has been absorbed.
4. Prepare the filling. Chop the onion (keep separate), mince the garlic & herbs (keep together, separately), slice the mushrooms & dice the apple (keep together, separately). 
5. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the onion and saute for about 5 minutes, until it begins to brown. Then add the following ingredients and saute for about 30-60 seconds, until fragrant:
   • 6 large garlic cloves, minced
   • 1 ½ teaspoons dried thyme (or 1 ½ tablespoons fresh)
   • 1 ½ teaspoons dried sage (or 1 ½ tablespoons fresh), chopped
   • 1 teaspoon dried rosemary (or 1 tablespoon fresh), chopped
   • ½ teaspoon ground fennel, or 1 teaspoon fennel seeds
   • ½ teaspoon red chili flakes
6. Add the mushrooms and apple, and saute for another 5 minutes, until the mushrooms begin to brown. Season with ½ teaspoon salt, and ¼ teaspoon black pepper.
7. Stir in 1 tablespoon of balsamic vinegar, and saute another 1-2 minutes, until vinegar has thickened into a glaze. Remove from the heat.
8. Scoop out the flesh of the cooked acorn squash, leaving about ½ inch flesh lining the skin. Mix the scooped out squash with the mushroom-onion mixture and season with another sprinkle of salt and pepper.
9. Stir the cooked quinoa into the filling mixture and adjust seasoning to taste. Then fill each of the squash halves with the mixture, and return to the oven at 375 degrees to bake for another 10-15 minutes.
10. While the squash bakes, make the pepita pesto. In a food processor, combine the following ingredients and blend until smooth. Adjust seasoning to taste.
    • ½ cup raw pepitas
    • 1 cup packed parsley
    • 1 cup packed cilantro 
    • 1 large garlic clove
    • ¼ teaspoon salt
    • 3 tablespoon olive oil
    • 1 tablespoon red wine vinegar
11. Remove squash from the oven and top with a spoonful of pesto and a squeeze of fresh lemon, if desired. Enjoy!

Grocery Shopping List

• • Acorn squash, 2 medium
  • Quinoa, 1 cup
  • Vegetable broth, 2 cups
  • Red onion, 1 medium
  • Garlic, 7 large cloves
  • Mushrooms, 8 oz. white or cremini
  • Apple, 1 red
  • Balsamic vinegar, 1 tablespoon
  • Red wine vinegar, 1 tablespoon
  • Pepitas, ½ cup raw 
  • Parsley, 1 cup fresh
  • Cilantro, 1 cup fresh
  • Olive oil
  • Avocado oil

Herbs and Spices 

• • Thyme (dried or fresh)
  • Sage (dried or fresh)
  • Rosemary (fresh or dried)
  • Fennel (ground or whole seeds)
  • Crushed red pepper (aka red chili flakes)
  • Salt
  • Black pepper

Equipment needed for this class:

• Cutting board & sharp knife
• Measuring cups and spoons
• 1 small saucepan w/ lid (for the quinoa)
• 1 large baking sheet
• 1 large skillet
• Large spoon to stir
• High-speed blender or food processor