roasted acorn squash with fruit and nut stuffing

fall is great, is it not?

hot spiced cider, hooded sweatshirts, honeycrisp apples in the farmers market, the civil wars and sufjan stevens on your ipod…seasonal allergies.

so it’s not all good, but i’m not complaining. i’ll just keep my handkerchief handy and my sinus coated in eucalyptus oil. bam! fall is wonderful again.

these little stuffed squashes pretty much make thanksgiving dinner look like an insult to the flavors of autumn.

and they’re vegan. and i’m pretty sure they’re gluten-free…even though i didn’t really mean for them to be.  steel cut oats are gluten-free, yes?  if not, it’d be easy enough to use quinoa or another gf grain in place of the oats.

pure goodness.



roasted acorn squash with fruit and nut stuffing

adapted from: simply in season by mary beth lind and cathleen hockman-wert

(i highly recommend the book, btw…)

you will need…

2-3 large acorn squash

1 cup steel cut oats

2 cups of water

1 cube vegetable bullion (check the label to see if it’s vegan, gf, etc.)

2 TBSP of coconut oil (or organic butter if you don’t care about the vegan-ness)

a little extra oil/butter for greasing a skillet ( < 1TBSP)

2 small or 1 large yellow onion, chopped

1 large leek, chopped

1 large apple, on the tart-er end of the spectrum (i used mcintosh), chopped

1/2 cup sunflower seeds

1/2 cup crushed almonds

6-8 dried apricots – chopped

1/2 cup dried cranberries

1/2 teaspoon thyme

1/2 teaspoon dried parsley

1 tsp sage

a dash of sea salt and freshly ground pepper to taste


preheat oven to 350 degrees.

cut the squash in half and scoop out the "guts".  place halves on a baking sheet and roast for about an hour.

while the squash is roasting, combine oats, water, bullion and coconut oil/butter in a saucepan and bring to a boil. reduce heat and simmer for 45 minutes, until oats are tender.

in a large, greased skillet, saute onions, leek, sunflower seeds and almonds until onions are lightly golden. add oats (with any remaining broth), apricots, cranberries, apple and seasonings.

let the stuffing cook for about 15 minutes.

remove squash from the oven and stuff with fruit-nut-grain mixture.

bake for an additional 20-30 minutes.

serve warm.


2 thoughts on “roasted acorn squash with fruit and nut stuffing

  1. This looks like another keeper. I have made the sweet potato risotto several times and I have given the recipe to several friends. They loved it too. Thanks Megan!

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