Texas-Style Stuffed Acorn Squash

Pictured with cheesy sauce- bonus recipe at the bottom of the page 🙂

I made this recipe for the 2024 Gratitude Gathering and used acorn squash that were on the small side. I quadrupled the recipe and stuffed 10 mini squash. I had extra filling which we enjoyed on its own. The extra can also be made into patties.

Topping Sauce Options:

Cheesy Vegan Sauce

Ingredients:

• 1/2 cup (70 g) raw cashews, soaked in hot water for 30 minutes and drained
• 1/2 cup (120 ml) unsweetened plant-based milk (such as almond or soy)
• 1/4 cup (20 g) nutritional yeast
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 teaspoon turmeric (for color, optional)
• 1/4 cup (60 ml) water, or more as needed for desired consistency

Instructions:

1. Soak the Cashews: Soak the cashews in hot water for about 30 minutes. Drain and rinse them before using.
2. Blend the Ingredients: In a blender or food processor, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, garlic, salt, pepper, and turmeric.
3. Blend Until Smooth: Blend the mixture until smooth and creamy. Add water gradually to achieve your preferred consistency. You might need more or less than 1/4 cup depending on how thick you want the sauce.
4. Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
5. Serve: Gently warm the sauce if desired, and then drizzle it over the stuffed acorn squash or serve it on the side.

Roasted Red Pepper and Cashew Sauce (For 4 servings)

Ingredients:

• 1/2 cup (75 g) roasted red peppers, drained
• 1/4 cup (35 g) raw cashews, soaked in hot water for 30 minutes and drained
• 2 tablespoons unsweetened plant-based milk (such as almond or soy)
• 1 tablespoon lemon juice
• 1 clove garlic
• 1/2 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• 1/8 teaspoon smoked paprika
• 2 tablespoons water, or more as needed for desired consistency

Instructions:

1. Soak the Cashews: Soak the cashews in hot water for about 30 minutes. Drain and rinse them before using.
2. Blend the Ingredients: In a blender or food processor, combine the roasted red peppers, soaked cashews, plant-based milk, lemon juice, garlic, nutritional yeast, salt, pepper, and smoked paprika.
3. Blend Until Smooth: Blend the mixture until smooth and creamy. Add water gradually to reach your preferred consistency. You might need more or less than 2 tablespoons depending on how thick you want the sauce.
4. Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
5. Serve: Drizzle the sauce over the stuffed acorn squash or serve it on the side for added flavor.

To make the leftover stuffing into patties:

Combine 1 Tbsp ground flax meal with 3 Tbsp water, stir and let thicken for 5 minutes. Pulse 1/2 to 1 cup rolled oats in a food processor to make a rough flour. You can also use regular flour if not gluten free. Add flax “egg” and enough flour to hold filling together to form patties. Can adjust with liquid or flour for desired consistency. Can be pan fried or baked.