Baked Acorn Squash with Quinoa and Asian Pear Stuffing with Cranberry Citrus Sauce
- Acorn Squash
- 2 acorn squash, cut in half-lengthwise and seeded
- Cranberry Citrus Sauce
- 4 cups fresh or frozen cranberries
- 1 cup vegan sugar or sweetener of choice
- 1 cup orange juice
- Zest of one orange
- Quinoa Stuffing
- 1 cup quinoa
- 2 Â½ cup vegetable broth
- 2 tbls olive oil
- 2 bay leaves
- 2 Asian pears, small dice
- 1 rib of celery, small dice
- 1 onion, small dice
- 1 red bell pepper, small dice
- .5 cup mushrooms, sliced (or variety of wild mushrooms)
- 2 tbls vegan margarine (or butter if not vegan)
- 1 tsp thyme
- 1 tsp sage
- 1 tsp salt
- Â½ tsp black pepper
- 1 Â½ cup dried or toasted bread cubes
- Â½ cup pine nuts (or other variety of nut)
- 2 cups vegetable broth
Place squash on sheet meat side down and add 1/2-1 cup of water. Bake in 350Â°oven for 30-35 minutes until tender.
Cranberry Citrus Sauce
In small pot cook until cranberries soften and sugar dissolves, more orange juice may be needed to create enough liquid. Set aside.
In small pot toast the quinoa in the olive oil. Then add 2 1/2 cups vegetable broth with the bay leaves. Cook till done (about 15 minutes), remove bay leaves, and set aside.
In saute pan add margarine or butter; add celery, pears, onions and red bell pepper. Cook until tender and add mushrooms. Cook until mushrooms are soft and add seasonings.
Reduce heat and add bread cubes and 2 cups vegetable broth, make sure bread is moist. Add quinoa and stir. Transfer stuffing to casserole dish and bake in pre-heated 375Â° oven for 30-35 minutes.
On serving dish place acorn squash skin side down, fill cavity with quinoa stuffing and top with cranberry citrus sauce. If you wish sprinkle more pine nuts on top.
Wine pairing: a light pinot noir, rose, or even a lager if you want to skip wine