Breastfeeding Friendly Vegan Maple Pecan Stuffed Squash
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.6(15)
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Learn more →Ingredients
4 servings
For the squash
- 2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds removed
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- ¾ cup wild rice blend, rinsed
- 1 ½ cups vegetable broth
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup raw pecans, roughly chopped
- ⅓ cup dried cranberries
- 3 tbsp maple syrup, divided
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)Can be omitted
flat-leaf parsley
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large rimmed baking sheet. Brush the cut surfaces and cavities with 1 tbsp olive oil, then season with 1/4 tsp salt and 1/4 tsp black pepper.
- 2
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are golden brown.
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