Chef Montelbano makes Stuffed Acorn Squash

It may not feel like it, but we’re in the middle of fall. If you’re looking for a new spin on a fall favorite like squash, vegan chef Lauren Montelbano from The Vibrant Veg has the perfect recipe for you. Check out the recipe for Lauren’s Stuffed Acorn Squash below.

Ingredients:

• 1 acorn squash
• 1 tsp. olive oil, divided
• 1 tsp. maple syrup, divided
• a pinch of salt
• 1/2 cup cooked wild rice
• 1/4 cup cooked lentils
• 1 tbsp. olive oil
• 1 celery stalk, sliced
• 1/2 cup diced cremini mushrooms
• 1 small shallot, diced
• 1/4 cup dried cranberries
• 2 tbsp. toasted pecans
• 1 tsp. Dijon mustard
• 1 tsp. maple syrup
• 2 tsp. fresh thyme
• a pinch of salt and pepper

Instructions:

• Preheat oven to 400. Line a baking dish with parchment paper.
• Cut acorn squash in half following the lines of the squash and cutting the stem down the center. Hollow out the seeds with a spoon.
• Rub the inside of the hollowed out squash with the olive oil and maple syrup. Sprinkle with salt.
• Place cut side up in the baking dish and bake for 30-40 minutes, until the squash is browned and soft to the touch.
• While the squash is baking, cook lentils and wild rice. Toast pecans as well.
• Heat a small sauté pan to medium high heat with 1 tablespoon olive oil. When oil is hot, add 1/2 cup of diced mushrooms. Sauté for 2 minutes, then add in celery and shallot. Continue sautéing until the shallot and celery are translucent and the mushrooms are slightly browned. Remove from heat and place in a small bowl.
• Add cooked lentils, wild rice, cranberries and pecans in with the sauté mix. Add in Dijon, maple syrup, fresh thyme and a pinch of salt and pepper.
• Stuff squash with the filling and Enjoy!

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