Vegetarian Stuffed Acorn Squash Recipe With Cornbread Stuffing

VEGETARIAN STUFFED ACORN SQUASH RECIPE WITH CORNBREAD STUFFING

Steps:

• Gather the ingredients and preheat oven to 400 F.
• Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.
• In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.
• Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.
• In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half.
• Place on baking sheet and cover each squash with foil.
• Bake for 40 to 45 minutes, or until squash is soft.
• Serve with vegetarian gravy if desired and enjoy!

CORNBREAD-STUFFED ROASTED SQUASH

Steps:

• 1. Preheat the oven to 400°F (200°C).
• 2. Spread the cornbread cubes over a rimmed baking sheet and bake for 30 minutes, stirring halfway through, until golden brown and toasted. Set aside to cool on a wire rack. Leave the oven on but reduce the temperature to 350°F (180°C). Line a baking sheet with foil or a silicone baking mat.
• 3. Meanwhile, combine the cranberries and currants with 1 cup boiling water in a heatproof bowl and let sit for 30 minutes to rehydrate. Drain well.
• 4. Halve each squash. Discard the seeds and membranes and place cut side down on the baking sheet. Roast for 30 minutes, or until the squash is just tender. Leave the oven on.
• 5. Meanwhile, wet-chop the vegetables: Fill the Vitamix container with water up to the 5-cup (1.2-L) mark, add the onion, and secure the lid. Select Variable 8. Use the On/Off switch to quickly pulse 3 times. Drain well and repeat the process with the celery (3 pulses) and carrot (4 pulses), draining thoroughly in a colander.
• 6. Heat the olive oil in a large skillet over medium-high heat. Add the onion, celery, carrot, sage, and garlic and cook until the vegetables are softened and the onion is translucent, 3 to 5 minutes. Remove from the heat.
• 7. Mix together the toasted cornbread, cranberry-currant mixture, sautéed vegetables, broth, pecans, parsley, salt, and pepper in a large bowl.
• 8. Divide the stuffing among the squash halves. Place the squash in a large serving/baking dish, stuffing side up, and bake for 30 minutes, or until the squash is tender and the stuffing is golden brown.

ACORN SQUASH STUFFED WITH HERBED CORNBREAD STUFFING WITH SEITAN

Steps:

• Preheat oven to 400°F Line baking pan with parchment paper.
• Cut each squash lengthwise in half (from tip to stem) then scoop out seeds and strings. Make a small slice on bottom of each half so it sits flat. With pastry brush, coat squash cavities with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place halves, cut side down, in prepared pan and roast until tender but still firm, about 30 minutes.
• In a large skillet, heat oil over medium heat. Add onions and cook, stirring often, until translucent. Add seitan and cook 2 minutes. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally for 10 minutes. Stir in parsley and remove from heat.
• In large bowl, combine cooked vegetables, cornbread, tamari, and vinegar and mix well. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy. Adjust seasoning to taste with tamari, vinegar, salt and pepper.
• Remove squash from oven and reduce heat to 300°F Carefully turn squash; fill each cavity with 1/2 cup stuffing. Return squash to oven and bake until topping begins to brown, about 25 minutes. Serve hot.