Vegan Stuffed Winter Squash
#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes
Vegan Stuffed Winter Squash is the perfect vessel for a vegan stuffing, delicious for any holiday meal. This recipe is my entry for the Holiday Entree category. Having been accepted as a qualified blogger for the Big Mountain Food Recipe Challenge, I decided to focus on keeping this recipe fully vegan.
BIG MOUNTAIN FOODS COMPANY SENT QUALIFIED FOOD BLOGGERS TWO OF EACH OF THE FOLLOWING PRODUCTS.
Cauli Crumble Veggie Grounds
Big Brat Veggie Links
Super Food Brekkie Links
Big Brat Veggie Links
THE RECIPE CHALLENGE HAS 3 CATEGORIES! A BLOGGER CAN ENTER ALL THREE!
One Holiday Entertaining Winner (appetizers & sides dishes): $500.00
Cash Prize One Holiday Entrée Winner: $500.00
Cash Prize One Holiday Breakfast / Brunch Winner: $500.00 Cash Prize
Also, a grand prize winner of $1,000.00!
Right after Christmas we had a change in weather, 10 inches of snow to be exact. Living near the Oregon coast, we mostly have rain. It was the perfect time to start creating recipes with the products that Big Mountain Foods sent me. My first recipe post includes 3 appetizer recipes that are all Indian flavored. Visit my Big Mountain Indian Starters recipes here.
Next up, Vegan Stuffed Winter Squash
Winter time is the season for squash, especially some of the unique varieties that are not available all year round such as acorn squash. Any of the squash pictured above are great for stuffing. The largest squash is Kabocha, not to be confused with Kombucha, lol. It is a Japanese variety sometimes called Japanese pumpkin.
Many of the kabocha found in markets are kuri kabocha, known as buttercup squash. Above you can see the buttercup squash directly above the Japanese pumpkin.
The other two squash in the photo are the common (dark green) acorn squash and the beautiful golden colored Carnival squash. Choose your favorite squash to stuff but I highly recommend trying something new to you.
Cut a lid in the squash like you are carving a jack-o-lantern but a bit larger to expose more of the rim. It makes it easier to remove the seeds and the lid stays firm when cooked. Rub a garlic seasoned oil on the inside before baking. Bake the kabocha in a deep pan that can hold a small amount of water for moisture.
Cook the kabocha at 400 degrees until fork tender. The length of cook time will depend upon the thickness of the squash. Cut in half, the acorn squash will bake faster.
Garnishes such as fresh or thawed frozen cranberries and fresh parsley add a nice touch. Fried fresh sage leaves are also a decorative addition to the dish.
Serve the Vegan Stuffed Winter Squash (Japanese pumpkin) in sliced wedges and top with the filling.
Buttercup Squash with the vegan stuffing.
Acorn squash with the vegan stuffing.
Follow Big Mountain Foods for more recipes and great plant based products. Below you will find the links to their social media platforms.
Website: https://bigmountainfoods.com/
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Vegan Stuffed Winter Squash
Number of servings: 6
This comforting Vegan Stuffed Winter Squash is filled with sautéed veggies and fruit as well as wild rice and Big Mountain Foods Lion’s Mane Mushroom Crumble.
Ingredients
- 4 to 4 1/2 pound Kabocha squash, see notes for other squash suggestions
- 4 tbs. avocado oil, divided
- 1 large garlic clove
- 1 tsp. fresh thyme leaves
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
- 1/2 c. chopped onion
- 1/4 c. celery, finely diced
- 1 small Fugi apple, peeled and diced
- 1 c. whole cranberries, fresh or frozen (thawed)
- 7 large fresh sage leaves (4 finely minced and 3 left whole)
- 1 c. Tuscan kale, chopped and packed tightly
- 2 tsp. nutritional yeast
- 1-10.58 oz. package Big Mountain Lion’s Mane Mushroom Crumble
- 1 c. cooked wild rice, cooked according to package directions
- 1/3 c. pecans, toasted and chopped
- Optional garnish: thawed whole cranberries and parsley sprigs
Instructions
- Heat oven to 400 degrees.
- Cut a lid in the squash and clean out all seeds and pulp. (Clean and roast seeds later if desired.)
- In a small processor, blend until smooth, 2 tbs. avocado oil, garlic clove, thyme leaves, kosher salt and black pepper. Cover the inside of the squash with the seasoned oil mixture. Place squash (lid on the squash) into a deep pan and add in enough water to measure a 1/4 inch deep.
- Bake the squash for 40-50 minutes or until fork-tender.
- While the squash is roasting, prepare the stuffing.
- In a large deep skillet or Dutch oven, heat 1 tbs. of avocado oil over medium high heat. Add in the onion, celery and sauté for 3-4 minutes. Add in the diced apple and cranberries, continue to sauté.
- Add in the minced fresh sage, chopped kale and nutritional yeast. Continue to sauté for several more minutes to incorporate the flavors and soften the kale.
- Lastly, stir in the Big Mountain Lion’s Mane Mushroom Crumble, cooked wild rice and pecans. Continue to heat for several minutes, stirring as needed.
- To prepare the fried fresh sage leaves. Heat the remaining avocado oil in a small skillet over medium high heat. When the oil is hot, add in the 3 remaining sage leaves and fry briefly on both sides. The sage is completely fried when the bubbles around the leaves begin to stop. Move the sage leaves to a paper towel to drain. Set aside to garnish the dish.
- When the squash is baked, remove and transfer to a serving plate, add in the stuffing, garnish with the fried sage leaves and optional garnish if desired.
Notes
