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Savory Stuffed Squash

Savoury Stuffed Squash 3 squash
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Savoury Stuffed Squash is packed with all the fall flavours you are craving. It’s the perfect autumn weekend meal or a holiday worthy main dish. Vegan, gluten-free and made with no oil options. Watch the Youtube video at the bottom of the recipe for a demonstration.

Ingredients

Scale
  • 2 small squash, opened at the top and cleaned
  • 1 tbsp olive oil, divided
  • Salt and pepper
  • 2 cups cooked farro
  • 1/2 cup mushrooms, chopped
  • 1/3 cup walnuts or pecans, chopped
  • 1/2 white onion, diced
  • 2 celery stalks, finely diced
  • 1/3 cup cranberries, fresh, frozen or dried
  • 4 tbsp fresh sage, chiffanade (cut into thin strips) or 1 tbsp dried
  • 1/2 cup vegetable stock
  • 2–4 tbsp vegetable oil (optional)
  • 2 tsp sea salt (or to taste)
  • 1/2 tsp fresh ground black pepper (or to taste)

Instructions

  1. Open and clean squash (see directions above).
  2. Use a pastry brush to oil (if using) the inside of the squash and season with salt and pepper.
  3. Preheat oven to 400F. Line a baking tray with parchment paper.
  4. Heat a large non-stick skillet over medium/high heat. 
  5. To the pan add chopped mushrooms and spread in an even layer. Do not stir for 3-4 minutes. Once golden brown stir and add chopped walnuts. Cook for 1 minute. 
  6.  Add chopped onion and celery. Cook for 2 minutes. Season with salt and pepper.
  7. Stir in cranberries and vegetable stock. Cook for 2 minutes.
  8. Remove for heat and set aside.
  9. Add squash and tops to baking tray. Fill squash cavity to the top with stuffing mixture.
  10. Cover the squash with tinfoil. Remove halfway through cooking. Place a small square of foil over the stem on the top to prevent burning.
  11. Bake for 35-60 minutes. Cooking time depends on the size of the squash. Watch the tops closely as they can easily burn. Remove tops from oven after 20-25 minutes.
  12. Serve stuffed squash immediately. Store leftover stuffing covered in the refrigerator for 4-5 days. Freeze for 2 months.

Notes

If using large or several squash hit 2x to double the recipe.  Prep squash ahead of time and refrigerate until ready to cook.

Find it online: https://susancooksvegan.com/savoury-stuffed-squash/