Still looking for a centerpiece dish for Thanksgiving dinner? Consider this delicious and savory stuffed squash recipe. I used large acorn squash and piled the stuffing sky high to make this tasty dish not only pretty, but filling too. Adding the rosemary cashew cream takes this yummy main dish over the top.
INGREDIENTS
2/3 cup wild rice
2 acorn squashes, halved and seeded
2 vegan apple-sage sausages, chopped
1 yellow onion, chopped
1/2 cup celery, chopped
4 oz mushrooms, chopped
2 cloves garlic, minced
1/2 tsp dried thyme
6 oz fresh spinach, chopped
1/3 cup dried cranberries chopped
2 Tbsp fresh parsley, chopped
1 Tbsp fresh lemon juice
3/4 tsp salt
1/2 tsp black pepper
(Rosemary-Cashew Cream)
1/2 cup cashews
1 shallot
1/2 tsp dried rosemary
1 clove garlic, peeled
1 tsp white miso paste
1 tbsp white balsamic vinegar
DIRECTIONS
1. Cook rice according to package directions. Set aside. Preheat oven to 425°F. Soak cashews in 1/2 cup boiling water.
2. Brush a little oil over cut sides of squashes and sprinkle with salt. Place cut sides down, on a parchment paper-lined baking sheet. Bake at 425°F for 25 minutes or until almost tender. Remove from oven.
3. While squash baking, place a large skillet over medium heat with 1/2 Tbsp oil. Add sausage and saute until browned, approximately 4 minutes. Remove from skillet and set aside. Return skillet to medium high heat with 1 Tbsp olive oil. Add onion and celery; saute 3 to 4 minutes. Add mushrooms and continue to saute another 4 minutes. Add garlic and thyme; cook 1 minute. Add spinach, stirring until wilted, approximately 3 minutes. Remove pan from heat; stir in sausage, cooked rice, dried cranberries, parsley, lemon juice, salt and pepper.
4. Divide sausage rice mixture into squash. Bake at 425°F for 10 minutes or until squash halves are tender and browned.
5. Prepare rosemary cashew cream sauce by placing a small skillet over medium-high heat with 1 tsp vegetable oil. Saute shallot and rosemary until the shallot is softened, approximately 3 minutes. Transfer the shallot and rosemary mixture to a blender along with the cashews and their soaking water, garlic clove, miso paste, balsamic vinegar, and a pinch of salt and pepper. Blend rosemary cream on high until smooth.
6. Serve roasted Acorn squash drizzled with rosemary cashew cream and sprinkle with additional chopped parsley(optional)