Thyme-scented brown rice, toasted pecans, and a hearty bread stuffing flip humble acorn squash right into a showstopping vegan major or aspect dish for the vacation desk.
Key Elements & Substitutions
- Acorn squash. Its pure sweetness balances the savory stuffing, and the halves make good edible bowls. Golden acorn squash works simply as nicely, or swap in delicata or small butternut squash.
- Brown rice. Provides hearty texture and a nutty taste. Cooked wild rice or a wild rice mix is a good substitute for further coloration and chew.
- Pecans. Deliver crunch and buttery richness. Walnuts or toasted almonds work nicely in a pinch, or depart the nuts out solely for a nut-free model.
- Complete-grain bread. Torn into small items, it helps bind the stuffing. Use gluten-free bread to make the dish gluten-free, or swap in cooked quinoa for a grain-only stuffing.
- Onion and celery. The fragrant base of the stuffing. Diced fennel or leek can stand in for both.
- Orange juice. Provides a brilliant, delicate sweetness that performs off the thyme and squash. Apple cider or vegetable broth work nicely if you would like it much less candy.
- Recent thyme. Provides the stuffing its signature natural be aware. Recent rosemary or sage can be utilized as an alternative, in smaller quantities since they’re extra assertive.
Variations
- Add dried fruit. Stir in a handful of dried cranberries or chopped dried apricots for pops of tart sweetness.
- Make it spicier. Add a pinch of cayenne or smoked paprika to the stuffing for heat.
- Swap the grain. Attempt wild rice, farro, or quinoa instead of brown rice for a special texture.
- Go apple-forward. Fold in a diced apple with the celery and onion for further fall taste.
- Attempt a special squash. Delicata, candy dumpling, or small butternut squash halves all work superbly instead of acorn squash.
- Add greens. Stir a few handfuls of chopped kale or spinach into the stuffing earlier than baking for further coloration and vitamins.
Ideas for the Finest Rice and Pecan-Stuffed Squash
- Select evenly sized squash. Related-sized halves bake on the similar price, so nothing is over- or under-done.
- Do not skip the foil-wrapped bake. Baking the squash entire in foil retains it moist whereas it steams tender inside its pores and skin.
- Test doneness with a skewer. The squash ought to pierce simply however nonetheless maintain its form – overbaked squash will collapse as soon as stuffed.
- Toast further pecans for topping. Reserving some pecans to sprinkle on high earlier than the ultimate bake provides crunch and appears lovely.
- Reheat coated. If making the squash forward, cowl it loosely with foil whereas reheating so the topping would not dry out earlier than the filling is sizzling.
The way to Serve
Serve rice and pecan-stuffed squash halves as a plant-based centerpiece for Thanksgiving or Christmas dinner, alongside cranberry sauce, roasted Brussels sprouts, and a crisp inexperienced salad. It is simply nearly as good as a hearty aspect dish subsequent to a vegan roast or lentil loaf, or as a satisfying weeknight dinner any time in fall or winter – one squash half makes a beneficiant particular person portion.
Recipe
Rice and Pecan-Stuffed Squash
Thyme-scented brown rice and pecans meet a savory bread stuffing on this vegan rice and pecan-stuffed acorn squash — a stupendous vacation major or aspect dish for Thanksgiving and Christmas.
Servings:
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Elements
- 4 medium acorn or golden acorn squashes
- 1 tablespoon olive oil
- 1 massive onion finely chopped
- 1 massive celery stalk finely diced
- 2 slices whole-grain bread torn into tiny items
- 2 cups cooked brown rice
- ⅔ cup finely chopped pecans
- ⅔ cup orange juice ideally contemporary
- 1 tablespoon salt-free all-purpose seasoning mix akin to frontier or Mrs. Sprint
- 2 teaspoons contemporary thyme leaves plus extra for topping
- Salt and freshly floor pepper to style
- Sprigs of contemporary thyme for garnish
Directions
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Preheat the oven to 375°F.
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Wrap the squash halves entire in foil. Place in a casserole dish and bake till you’ll be able to pierce by with a small knife or skewer, 30 to 45 minutes (this varies with the scale and number of squash). Test each 5 minutes after the 30-minute mark — the squash needs to be tender sufficient to pierce however nonetheless maintain its form.
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Whereas the squash bakes, warmth the olive oil in a big skillet over medium warmth on the stovetop. Add the onion and sauté till translucent, about 5 minutes. Add the celery and proceed sautéing till the onion turns golden brown, about 5 extra minutes.
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Add the torn bread, cooked rice, and half of the pecans to the skillet and stir collectively.
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Stir within the orange juice, seasoning mix, and thyme leaves. Season with salt and pepper to style.
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As soon as the squash is cool sufficient to deal with, slice each in half lengthwise. Scoop out and discard the seeds and stringy pulp, then scoop out a bit extra of the flesh, leaving a sturdy ¼- to ½-inch shell throughout. Chop the scooped-out flesh (there will not be a lot) and stir it into the rice combination.
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Divide the rice combination evenly among the many squash halves. Sprinkle with the remaining pecans and some extra thyme leaves, then high every half with a sprig of contemporary thyme.
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Simply earlier than serving, return the stuffed squash to the 375°F oven for about quarter-hour, or till heated by.
Vitamin (Estimate per Serving)
Energy: 234kcalCarbohydrates: 40gProtein: 4gFats: 8gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 5gSodium: 10mgPotassium: 909mgFiber: 6gSugar: 3gVitamin A: 895IUVitamin C: 36mgCalcium: 119mgIron: 3mg
