Tis’ the season where all I want to do is stuff all the squash and eat all the pasta. Kidding aside, squash is having a moment and I for one, am her for it. I have been a fan of stuffing squash since first going vegan. It was one of my first attempts at cooking vegan, except way back then I had no idea what I was doing. For example, I didn’t know that I had to roast the squash before stuffing it. I thought I just had to cook the stuffing, place it into the cut squash and bake it for 45 minutes. This was a colossal mistake. The squash was so undercooked it was unpalatable. Good thing I wasn’t hosting a dinner party and it was just a friend who turned out to be very forgiving, gracious and generous. He even asked if he could take his leftovers home.
A great deal has changed since then. Now I have a little more know-how and a few more tricks up my sleeve starting with how to cook squash. Roasting the squash beforehand is imperative. I generally roast mine at 400 for 45-50 minutes. You will know it’s done when you prick the flesh with a fork and it’s easily pierced. After the squash is fully roasted I fill the cavity with the stuffing and then it goes back in the oven for a few more minutes to get to know one another before eating.
I used Acorn squash for this recipe but you could use any type of squash really. Acorns are perfect for a dinner for 2 but would also be lovely for a dinner party where each person gets their very own half. A perfect Christmas dinner idea! Let’s get to it!
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