Stuffed acorn squash recipe how to#
– Serve immediately How to make this stuffed squash recipe Top with dried cranberries and walnuts before serving – Remove from the oven and let them cool to touch. – Place the stuffed acorns into the oven and heat for about 7-10 minutes. – After 5 minutes, remove the acorn from the oven and spoon in the frozen stuffing. Don’t worry if parts of it are still frozen – Microwave the stuffing just to the point where you can spoon it into the acorn. – Place the frozen and roasted acorn squash in a 200° preheated oven. Do not add the dried cranberries or walnuts until you are ready to serve the stuffed acorn squash How to reheat a frozen stuffed squash If possible, write the date you made it on the container. The stuffing can be frozen using freezer friendly containers. Write the date you roasted it and freeze for no more than six months. Wrap the roasted acorn squash in (Affiliate Link) freezer paper and then place it in a zip-lock bag. This will make sure that both will taste fresh when reheated. Can I freeze it?įreeze the roasted acorn squash separately from the stuffing. This recipe is made great because of the apples. The apples add flavor, crunch and tang that really make this recipe. I was overjoyed when I tasted this recipe for the first time. Also, add it when you add the walnuts and cranberries. Feta would add a tanginess and saltiness to this recipe that will really take this squash to a whole new level.īe sure to grate the feta or make it extremely crumbled before adding it to the recipe. My favorite thing to add would be feta cheese. If you don’t have maple syrup, use honey instead. You can use regular butter instead of vegan butter and this will be vegetarian stuffed acorn recipe. I recommend organic tri-color quinoa for this recipe How can I make this a vegetarian recipe?įirst, let’s take the easy substitutes. You can absolutely make this a quinoa stuffed acorn squash recipe because quinoa will taste just as delicious. Or, how about a Brussels sprouts pilaf? Common questions about making this recipe Can I use quinoa? I have a roasted vegetables recipe that is a recent favorite. Roast some of your favorite vegetables and serve it as a side dish. I have a green beans recipe that you will love with this recipe. If you have a favorite green beans recipe, it would go great with this acorn recipe. My favorite thing to serve with stuffed acorn is a spinach salad and a dumpling soup or a butternut squash soup If not, you can use regular apple juice What goes with stuffed acorn? It was a delicious substitute, so, use that if you can find it. – I found sparkling apple juice in the supermarket the other day and thought to use it in this stuffed acorn squash recipe, instead of regular apple juice.
Stuffed acorn squash recipe skin#
– Keep the apple skin on because they add texture to the recipe. – The wild rice stuffing for this acorn squash is enough for 2 acorns (cut into 4 pieces). – Don’t add the dried cranberries and walnuts until a minute before you are ready to serve it. – Use wild rice blend instead of only wild rice in this stuffed acorn squash recipe because it will make for a more hearty meal They are packed with nutrition and make for a healthy snack. – Don’t throw away the acorn seeds that you scoop out of the acorn squash.
– Microwave the acorn squash first because it makes it easier to cut into it. Your stuffed acorn squash should taste sweet and crunchy, not dusty. I found dust and sand in the grooves of my acorn. – Be sure to wash the acorn squash thoroughly before beginning to cook it. ( Carnival squash is a very close second).
This is the first time I am posting acorn squash recipe, but, it is now my favorite squash. This wild rice stuffed acorn squash recipe is perfect vegan Thanksgiving side dish.ĭisclaimer: This recipe from Julie’s Hostess at Heart Blog and shared as part of Fall 2019 Freaky Friday Shares Stuffed acorn squash recipe vegan made with freshly roasted acorn, wild rice blend, apples, cranberries and walnuts. Jump to Recipe Print Recipe Stuffed Acorn Squash Recipe
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