Stuffed squash is one of my favorite recipes to make in the fall. It is a great way to utilize seasonal ingredients to create a nutritious meal that will warm up your home and fill it with an amazing aroma.
This recipe is my go-to stuffed squash recipe but it can be easily modified to use ingredients that you have on hand or to suit your taste preferences. For example, if you don’t like acorn squash try pumpkin or butternut. If you don’t have barley on hand try substituting brown rice or farro. The same concept goes for swapping vegetables and herbs. I encourage you to make this recipe your own.
I highly recommend trying out Field Roast Apple Sage Sausage for this recipe. The flavors in the vegan sausage complement fall ingredients.
Stuffed Acorn Squash
Equipment
- cutting board
- Chef's Knife
- Medium skillet
- large mixing bowl
Ingredients
- 2 acorn squash
- 2 Tbsp olive oil divided
- ⅓ cup hulled barley
- 2 links field roast apple sage sausage chopped
- 1 red bell pepper chopped
- 2 shallots chopped
- 2 cloves garlic minced
- 1 bunch chard chiffonade
- 6 sage leaves chopped
- 1 Tbsp fresh thyme
- 6 sundried tomatoes chopped
- ½ cup vegan feta crumbled
- ¼ cup pistachios for serving
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F
- Cut acorn squash in half, remove the seeds, and brush with olive oil, salt and pepper
- Place squash cut side up on a baking sheet and roast for 40 – 60 minutes until the squash is tender and slightly browned
- Cook the barley according to package directions
- Preheat a medium skillet over medium heat and add 1 Tbsp of olive oil to pan.
- Saute shallot and pepper for about 7-8 minutes until soft
- Add garlic and sausage and cook for 5 minutes
- Add chard and herbs and cook until wilted
- Stir in cooked barley, sundried tomatoes, and salt and pepper to taste
- Stuff the roasted squash with ¼ cup of vegetable barley mixture
- Add a sprinkle of feta over the stuffing mixture
- Fill the squash the rest of the way with more of the vegetable rice mixture and top with more feta
- Repeat the stuffing process with the rest of the squash halves
- Put squash back in the 350°F oven for 20 – 25 minutes until filling is heated through
- While the squash cooks toast the pistachios in a skillet over medium low heat until fragrant and starting to brown; about 5-7 minutes
- Once squash is done cooking top with toasted pistachios and serve
Notes
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.