Vegan Stuffed Acorn Squash with Creamy Tahini Sauce Recipe

Name: Vegan Stuffed Acorn Squash with Creamy Tahini Sauce Recipe
Total time: 60 min
Ingredients: 1 cup dry brown rice; 2 acorn squash or similar-size kabocha squash; ¼ cup tahini; 4 tablespoons lemon juice; 2 teaspoons pure maple syrup; A pinch + ½ teaspoon sea salt; 1 large red onion, chopped; 2 celery stalks, thinly sliced; 1 large carrot, finely diced; 5 cloves garlic, minced; 1 tablespoon finely chopped fresh sage or ¾ teaspoon dried sage, crushed; 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed; ¼ teaspoon crushed red pepper; Pinch freshly ground black pepper; ½ of a Granny Smith apple (peeled, if desired), finely chopped; ⅓ cup finely chopped dried cranberries; ¼ cup chopped pecans; Optional garnishes: chopped pecans, crushed red pepper, and/or chopped fresh rosemary

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This festive vegan stuffed acorn squash features pecans, apples, and cranberries, plus a drizzle of creamy-tangy tahini sauce. Get the recipe!

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Ingredients

1 cup dry brown rice
2 acorn squash or similar-size kabocha squash
¼ cup tahini
4 tablespoons lemon juice
2 teaspoons pure maple syrup
A pinch + ½ teaspoon sea salt
1 large red onion, chopped
2 celery stalks, thinly sliced
1 large carrot, finely diced
5 cloves garlic, minced
1 tablespoon finely chopped fresh sage or ¾ teaspoon dried sage, crushed
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
¼ teaspoon crushed red pepper
Pinch freshly ground black pepper
½ of a Granny Smith apple (peeled, if desired), finely chopped
⅓ cup finely chopped dried cranberries
¼ cup chopped pecans
Optional garnishes: chopped pecans, crushed red pepper, and/or chopped fresh rosemary