Vegan Stuffed Acorn Squash with Quinoa + Cranberry
Vegan stuffed acorn squash is a grounding dish that carries holiday cheer all year. Flavored notes of rosemary and sage marry the tartness of cranberry and the earthy texture of quinoa perfectly. Pairs well with gravy!
While I've witnessed the Phoenicians try to cultivate a Christmas vibe here in the desert, it just doesn't feel the same as an East coast December. I've never had a huge holiday spirit, so the lack of snow doesn't bother me this year. I've casually gravitated towards eating more roots and ground vegetables over the past month. Something familiar, fall harvest still cranking out the potatoes and varieties of squash. Maybe it's my body asking for grounding nutrients, or my tastebuds used to certain flavors during the darker months. Either way, I've been having fun cooking with these foods and playing with various herbs that pair well. Let me introduce my Vegan Stuffed Acorn Squash to you with Quinoa + Cranberry.
This is optional, depending on your flavor palate. The squash picks up the rosemary, and I find it pairs well with the quinoa mix. Half a sprig underneath the squash will do, any more, and it becomes overpowering. Add a sprig to your herbal tea if you have extra or are swimming in rosemary from your garden this year. It adds to the taste, acts as a diuretic, and is a concentration booster! Nature's medicine 🙂
One of my make-life-easier tips is having cooked quinoa in the fridge. We go through about 4-6 cups per week, making simple grain bowls and using it as a filler for most recipes. I ordered a 75lb bag of organic, sprouted quinoa online, and when it arrived, I didn't have anywhere to store it. I crammed it in containers all over the kitchen until I got a few gallon glass jars, which didn't even cover it! We have a lot of quinoa; we eat a lot of quinoa. I recommend having cooked quinoa in the fridge if you like it!
Arkansas Black Apples
Sage and cranberry are the festive pillars to any savory dish around the holidays, and this recipe has both! I picked up a bag of heirloom apples, Arkansas Black, the only apple to darken into a deep burgundy, almost black, as it ripens. I've been enjoying stewed apples and cinnamon in the morning as a digestive booster. I was nearly done with my abundance of heirloom apples, but I saved one just for this dish.
Serve as a side-dish or eat it as the main event! You have time to work on another dish while the squash cooks so Vegan Stuffed Acorn Squash with Quinoa + Cranberry is perfect for your holiday menu. Also pairs really well with gravy.
Enjoy! Please feel free to leave me a comment below or find me on the socials, #Botanical Barbara lets me see your creations. As always, thank you so very much, I'm excited to share this space with you and I hope your holiday season is filled with magic and blissings.
[lt_recipe name="Vegan Stuffed Acorn Squash with Quinoa + Cranberry " servings="2-4 (makes 4 halves)" prep_time="10" cook_time="30" total_time="40" summary="A grounding dish that carries holiday cheer all year. Flavored notes of rosemary and sage marry the tartness of cranberry and the earthy texture of quinoa perfectly. Pairs well with gravy! " print="yes" image="https://botanicalbarbara.com/wp-content/uploads/2021/12/DSCF2487-200x300.jpg" ingredients="2 acorn squashes; ½ cup dried cranberries; ½ cup diced shitake mushrooms;2 cups cooked quinoa;4 sage leaves, chopped;2 sprigs of rosemary ;1 apple, diced;½ teaspoon salt;¼ teaspoon black pepper;1 teaspoon garlic salt;1 teaspoon Ceylon cinnamon;" ]Set oven to 425 Fahrenheit. ;Cut the acorn squash in halves and scoop out the seeds.;Lightly sprinkle with garlic salt, place half a sprig of rosemary underneath and face down onto the baking pan.;Cook for 20-30 minutes or until squash is tender.;Mix cooked quinoa, cranberries, apple, mushrooms, sage, cinnamon, salt and pepper in a bowl. Taste test and adjust seasonings if needed.;Stuff the acorn squash and place back in the oven for 10 minutes. This recipe makes 4 halves. Enjoy on its own or top with gravy!;[/lt_recipe]