Vegan stuffed acorn squash made with a combo of fluffy wild rice, pepitas, cranberries and walnuts, all loaded into roasted squash halves and drizzled with a sweet maple tahini sauce. These are a perfect Fall-tastic Thanksgiving side or main dish!
Course Dinner, Side, Side Dish, Sides
Cuisine American, Vegan, Vegetarian
Keyword fall side dish, side dish thanksgiving, stuffed squash, Thanksgiving side dishes, vegan Thanksgiving
Combine rice, water, and salt in a pot. Bring to a boil, cover, then simmer for 45 minutes stirring occasionally until liquid is absorbed. Fluff with a fork and set aside.
Preheat oven to 400 degrees Fahrenheit.
Carefully cut acorn squashes in half lengthwise. Use a spoon to scoop out seeds and stringy bits. Place on a rimmed baking sheet facing up.
Brush insides of acorn squash with olive oil. Season with salt and pepper. Flip squashes over so the insides are facing down. Bake for 20 minutes.
In a large skillet, heat olive oil over medium heat. Add onions and celery. Sautee until softened (about 10 minutes). Add Herbs de Provence, salt, and a few cracks of black pepper. Mix well and remove from heat.
Add cooked rice, dried cranberries, pepitas, walnuts, parsley, and maple syrup. Stir well. Taste and adjust seasonings.
Once acorn squashes are done baking, remove them from the oven and carefully flip over using tongs. Stuff acorn squashes. You may have some leftover filling - that's okay! It tastes great on its own too. Place squashes back in the oven and bake for 15 minutes.
While the squashes are baking, make the sauce. Add all the ingredients for the sauce to a small mixing bowl and whisk until smooth. Add more water to thin the sauce if needed. Taste and adjust seasonings.
Serve squashes warm drizzled with sauce and garnished with fresh parsley.
Video
Notes
Do not add the maple tahini sauce until you are serving each portion. If you do have leftovers keep the sauce in its own jar in the refrigerator for up to a week.When the squash halves are completely cool transfer them to an airtight container. Keep in the fridge for up to 5 days.