If you are hosting a large fall gathering, like Thanksgiving, here is a great vegetarian and vegan friendly entree that is sure to please a crowd. Not only are acorn squash (well all squash) in season during the fall they are a belly warming way to introduce some extra vegetables into your life, even if you aren't a meat abstainer.
When a lot of us think about making a large family or friend gathering meal during the fall or holiday season most of our minds go to roasted turkey or ham, well that doesn't need to be the case. These stuffed acorn squashes are totally vegan and probably best part they are really easy on the wallet.
When buying fresh produce a pro-tip is to purchase things while they are in season. Not only does purchasing seasonal vegetables and fruit help reduce your grocery costs, they also help in lowering your environmental impact as the produce don't need to travel as far to get to you.
For those of us up in Canada that means that as things start to chill over our options for seasonal produce becomes more limited. So I figured I would develop a recipe relying mostly on local and seasonal produce from the Farmer's Market (although you can obviously buy all of your ingredients from the grocery store and some of my stuff definitely did come from the store too).
Stuffed Acorn Squash (serves 2 as main or 4 as a side)
1 small to medium acorn squash
2 tbsp avocado oil
2 cups cauliflower, finely chopped
227g cremini mushroom, finely diced
1 red apple, peeled and diced
1/2 cup yellow onion, diced
1 lemon, juiced
1/4 tsp thyme
1/4 tsp turmeric
1/4 cup sunflower seeds
2-3 tbsp maple
Salt and Pepper to taste