My favorite part of holiday meals has always been the hearty stuffing. Complete with a uniquely sweet stuffing, these acorn squash are the perfect holiday centerpiece. (Note: this recipe also will work well if doubled or halved.) Added liquid amount will
Veggie Type: Vegan or Lacto
2 acorn squash, cut in half lengthwise, seeds removed
2 cups fresh breadcrumbs
1/2 cup white, crimini, or porcini mushrooms, sliced
1/4 cup diced onion
1/4 cup chopped celery
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons sorghum molasses
2 tablespoons vegetable oil (optional)
1/2 cup vegetable stock
1/2 to 1-1/2 cups nonfat milk or rice milk
1 teaspoon baking powder
Salt and pepper, to taste
2 tablespoons sliced almonds (optional)
Cooking spray or oil
1. Preheat oven to 425°. Line a baking sheet with foil and lightly spray or oil. Place squash cut side down on sheet and bake for 30 to 35 minutes, until nearly tender.
2. While squash is baking, prepare stuffing. In a large mixing bowl, combine breadcrumbs, mushrooms, onion, celery, garlic, oregano, and basil. Stir to mix.
3. In a medium bowl, combine molasses, oil if using, stock, and 1/2 cup milk. Add to breadcrumb mixture and stir until dry ingredients are evenly coated. Add more milk in 1/4-cup increments until all ingredients are moistened to your liking. Stir in baking powder, salt, and pepper.
3. Remove squash halves from oven and turn them cut side up. Mound stuffing into cavities and sprinkle tops with almonds, if desired. Bake for 15 to 20 minutes, until tops are lightly browned and toasty and stuffing is heated through.
Makes 4 servings