Tag Archives: acorn squash

Roasted Squash with Maple Brown Sugar

Tis the season for squash galore and this side dish couldn’t be easier!

Ingredients (Serves 2-4)
• 1 acorn squash
• 1 Tbsp. butter, melted (use yummy Earth Balance to keep it vegan)
• 2 Tbsp. brown sugar
• 2 tsp. maple syrup
• 1 dash of salt

1. Preheat oven to 400 degrees.

2. Using a large, sharp knife, cut squash in half. This recent Chow.com may help! Scoop out seeds.

3. Place cut side up in a baking dish (casserole dish, glass dish, etc.) and add about 1/2 inch of water to the dish so the skins don’t burn and get dried out (or wreak havoc on your dish. Trust me).

4. Coat the inside and rim of each half with the melted butter, then add a dash of salt as well as 1 Tbsp. of brown sugar to each half. Drizzle each half with the maple syrup.

5. Bake in the oven for one hour to an hour and 15 minutes, depending on the size of the squash, until the tops are starting to brown (I certainly could have cooked the above squash a little longer).

6. Spoon any of the brown sugar sauce that is melted in the cavity over the top of the squash halves and dig in!

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Vegan Quinoa-Stuffed Acorn Squash

I recently stopped by my favorite fruit and vegetable stand  to pick up a few things for dinner. I had glanced at a few recipes earlier in the day for stuffed acorn squash and knew I had most of the ingredients at home, so I just picked up two acorn squash, an onion, some mushrooms, some herbs and hoped for the best. Of course, I didn’t get around to making it, so when I had to run to my hometown this weekend I brought all the ingredients with me so I would have some “real” vegetarian food to eat while I’m here. I made it quickly when I got into town and, thanks to my early-riser nephews, I  have time to write this blog this morning.  🙂

There were several recipes for stuffed acorn squash that sounded good. Usually I end up combining several recipes, but when I came across this one on Healthy Crush: A Love Affair with Living Well, I realized I had all of the ingredients, so I decided  to make it verbatim.

This would be a great recipe for vegan Thanksgiving — it’s beautiful, it looks like fall and it tastes great. AND, there is a ton of extra filling so any meat-eaters could try it — it’s already gotten the thumbs up from 5 meat-eaters who tasted it last night. This recipe proves that eating healthy and eating vegan don’t have to be boring or bland.

Ingredients
• 2 large acorn squash
• 1 Tbsp. olive oil
• sea salt and pepper to taste
• 2 c. quinoa, uncooked
• 1 med. yellow onion
• 4 cloves of garlic
• 1 c. chopped mushrooms (any variety)
• 1 pkg. organic tempeh or 1 c. chickpeas
• 1 c. chopped fresh basil
• 2/3 c. raisins (I used golden)
• 2/3 c. pine nuts, pepitas (pumpkin seeds) or sunflower seeds (I had pepitas on hand, so I went with those — I think walnuts would be good too)
• A few splashes of soy sauce or tamari
• A sprinkle of cayenne (mom’s not into heat, so she didn’t have any and I didn’t bring my own — so I omitted)
• A sprinkling of chopped fresh sage (I imagine jarred rubbed sage would be just fine too)

1. Preheat oven to 400. Cut acorn squash in half, scoop out seeds. Place in oven-proof baking dish face up. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 45 minutes.

2.  While the squash is baking — make the stuffing! First prepare quinoa according to package directions. Place 2 c. quinoa with about 4 c. water (I always do just under — maybe 3 1/2-3 3/4 c. water). Bring to a boil, reduce to low, cover and cook for about 15 minutes until all water is absorbed.

3. Dice/chop onions, mushrooms, garlic and tempeh and or chickpeas (I used tempeh because I had it on hand) and saute with a tiny bit of oil and a few splashes of soy sauce in a large saute pan. I actually started with the onions and garlic, then added in the mushrooms and tempeh. I sprinkled with salt and pepper, tasted and adjusted — adding a bit more soy sauce.

4. Add cooked quinoa to mixture and mix well. It seems like a lot — and it is. But the ratio ends up working really nicely together.

5. Add raisins, basil and nuts to the mixture.

6. At this point, the acorn squash should be just about done. (It really was perfect timing). Overfill with the mixture — I piled it as high as I could without it spilling over. If you’re aren’t vegan, Healthy Crush recommends topping with some goat cheese. I imagine feta or parm would be pretty good to. Place back in oven for 15 more minutes. The squash should be beginning to brown a bit and everything should be heated through.

7. Sprinkle with chopped/rubbed sage and dig in! There will be tons of stuffing leftover, but it’s delicious on its own too. If you like, the mixture will freeze easily for you to eat as a side dish another time.

Spicy Vegan Fall Soup

I’m not ready for snow or anything, but I haven’t been totally hating the cooler temperatures.  I decided I needed to make soup this week  and went for it — what else are you supposed to do when you’ve got a couple of leeks and an acorn squash staring you in the face? I didn’t follow any recipe at all — just a bit of this and a bit of that. Obviously this could be changed up with all kinds of stuff, but I like how it turned out. Spicy, smooth and just what the weatherman ordered.

Ingredients
• 1 acorn squash
• 1 sweet potato
• 2 leeks, cleaned and white parts chopped well
• 1 small cooking onion, chopped
• 10-15 baby carrots, chopped small
• olive oil and/or vegan butter
• 4 c. vegetable broth
• about 10 to 11 oz. coconut milk
• about 2 cloves minced garlic
• 1 tsp. minced fresh ginger
• Various spices: curry powder, cayenne pepper, dill, salt, pepper, turmeric, celery salt (there may be others, that’s all I can remember!)
• honey (optional)

And here’s what I did:

1. Cut squash in half (from stem to bottom), remove seeds/pulp from center, lay cut side down on microwave safe plate and microwave on high for about 10 minutes. This also could be done by laying face down on a baking sheet or foil and baking for about 30-40 minutes at, let’s say, 400 degrees. I chose the shorter route, as I wasn’t getting started making my dinner until about 8 o’clock last night…

2. Prick sweet potato with fork all over, lay on a paper towel on a plate and microwave for about 4-5 minutes, depending on size.

3. Saute onion, leeks and carrots with ginger and garlic in a bit of olive oil and/or butter (1-2 Tbsp. total, I’d say). Cook this down for a bit until everything is soft and browning a little.

4. While cooking down/browning, add spices — a bit of salt and pepper, about 1/4 to 1/2 tsp. curry powder, 1/4 tsp. dill and a dash or two each of the rest (I chose celery salt because I didn’t have any celery to contribute, cayenne for a bit of heat, turmeric for a little color and flavor)

5. Once squash and sweet potato is cool enough to be handled, squeeze/scrape, scoop out the pulp and mash it up as well as you can. This made about 1 c. of mashed sweet potatoes and 2 c. of mashed squash. Add to pot.

6. Add broth — I started with 3 c. and later put the fourth. You can kind of play it by ear depending on what consistency you think you want to end up with. Bring to a quick boil then drop down to a simmer.

7. Blend with an immersion blender, or cool a bit and blend in a blender in batches. I borrowed my sister’s immersion blender (I really need to get a new one!) and it took about 2 seconds and was really easy. There are some really affordable ones and you won’t believe how often you will wish you had one!). I added the fourth cup of broth around now, I think, because it seemed like it was a little thick and it hadn’t made very much.

8. Add coconut milk. I started with a mini can that is 5.5 ounces. This left the soup nice and thick — I actually loved the consistency. But it was a little spicier than I wanted. I started with about half of a 13.5 oz. can and it was great. I wish I just would have used the whole 13.5 oz. can to begin with (and maybe held back on the broth a little…)

9. If you’re not vegan, I thought it would be good to add a little honey for sweetness or to tone down the spice a little. It would also be a great opportunity for sprinkling in a little nutritional yeast if you’ve got some too (which would thicken it back up a little too).

I had this soup again tonight and it was really good! I’m happy with my little adventure and will definitely be “winging it” like this again. You should too.   🙂