I love squash, especially when it is stuffed full of delicious ingredients! This squash has a very 'harvest' feel to it. Stuffed with onion, zucchini, bell pepper, walnuts, and raisins, that are intermixed with a delicious Dijon dressing that is made sweet with maple syrup. You can serve this as your main, with a side of veggies and salad, or as a side, alongside some great grilled tofu, or tempeh!
Ingredients (serves 6):
2 acorn squash, cut in half, seeds removed
water
1/2 cup walnuts, ground till fine in a blender
1/2 cup chopped walnuts
2 tbsp Dijon mustard
3 garlic cloves, minced
2 tbsp soy sauce
1/3 cup maple syrup
sea salt and pepper to taste (about 1/4 tsp of each)
1 tsp oil
1 medium sweet onion (or regular onion), chopped
1 zucchini, chopped
1 red bell pepper, chopped
1/4 cup raisins
1) Place the squash halves face down in a baking dish filled with about 2 cups water (or until the the water reaches the squash 1/4 of the way up). Bake in a 425 degree oven for 40 minutes, or until the squash has softened slightly.
2) Mix the ground walnuts, walnuts, mustard, garlic, soy sauce, syrup and salt and pepper together until a paste is formed. Set aside.
3) Heat the oil in a large frying pan. Add all of the vegetables and saute until they are softened (about 5 minutes). Mix the vegetables with the walnut mixture, along with the raisins. Once the squash has cooked slightly, remove from the oven, fill with the stuffing, and return to the 425 degree oven for an additional 20 minutes. Allow to stand for about 5 minutes, serve and enjoy!
Ingredients (serves 6):2 acorn squash, cut in half, seeds removed
water
1/2 cup walnuts, ground till fine in a blender
1/2 cup chopped walnuts
2 tbsp Dijon mustard
3 garlic cloves, minced
2 tbsp soy sauce
1/3 cup maple syrup
sea salt and pepper to taste (about 1/4 tsp of each)
1 tsp oil
1 medium sweet onion (or regular onion), chopped
1 zucchini, chopped
1 red bell pepper, chopped
1/4 cup raisins
1) Place the squash halves face down in a baking dish filled with about 2 cups water (or until the the water reaches the squash 1/4 of the way up). Bake in a 425 degree oven for 40 minutes, or until the squash has softened slightly.
2) Mix the ground walnuts, walnuts, mustard, garlic, soy sauce, syrup and salt and pepper together until a paste is formed. Set aside.
3) Heat the oil in a large frying pan. Add all of the vegetables and saute until they are softened (about 5 minutes). Mix the vegetables with the walnut mixture, along with the raisins. Once the squash has cooked slightly, remove from the oven, fill with the stuffing, and return to the 425 degree oven for an additional 20 minutes. Allow to stand for about 5 minutes, serve and enjoy!
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