Cranberry Walnut Stuffed Acorn Squash
Enjoy the flavors of fall with this hearty and colorful Vegan Thanksgiving recipe. Roasted acorn squash is filled with a delicious mixture of cranberries, walnuts, and savory herbs, creating a mouthwatering centerpiece that will impress your guests.
ingredients
- 2 medium acorn squash
- 1 cup cranberries, fresh or frozen
- 1/2 cup walnuts, chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Cut the acorn squash in half and scoop out the seeds. Place them cut side down on a baking sheet lined with parchment paper. Roast for 30 minutes.
- 3.
Meanwhile, in a bowl, combine cranberries, walnuts, red onion, parsley, thyme, olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Mix well.
- 4.
After 30 minutes, remove the squash from the oven and turn them over. Fill each squash half with the cranberry walnut mixture.
- 5.
Place the stuffed squash back in the oven and roast for an additional 20-25 minutes until the squash is tender.
- 6.
Serve hot and enjoy this inviting and festive Vegan Thanksgiving dish!
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