Stuffed vegetables are a fun way to create a festive centrepiece. Perfect for holidays and special dinners, stuffed squash says “I’ve been slaving over a hot stove!” without actually requiring much work. Compared to the headache - and cruelty - of preparing a stuffed bird for Thanksgiving and Christmas (which takes six or more in the oven), this vegan main dish is a no-brainer with familiar festive flavours that can be enjoyed by all.
The hardest part of stuffed winter squash (such as acorn, butternut, hubbard, or any other squash with a tough outer skin) is cutting through them. Carefully poking several holes in the squash with a sharp knife or fork, then microwaving the squash for 3-5 minutes can make the job much easier; just be sure to let the squash cool fully before handling. They retain a lot of heat!
Buckwheat groats (sometimes referred to as "kasha") can be difficult to find, but check at bulk food stores or in the bulk section of the grocer. It's not nearly as scary as it sounds, and is a welcome - and nutritious - change from rice in this recipe.
Harvest Stuffed Squash with Buckwheat Pilaf Recipe
Serves 4-6, depending on size of squash
Ingredients:
For the squash:
- 2 large acorn squash (*see note below)
- Olive oil, to brush surface
For the buckwheat groats:
- 1 ½ cups toasted buckwheat groats (kasha) (**see note below)
- 3 cups vegetable broth or stock
- 1 tbsp. butter, margarine or oil
For the pilaf:
- 2 tbsp. olive oil
- 1 large onion, diced
- 3 medium stalks celery, chopped finely
- ½ tsp. thyme
- ½ tsp. sage
- Pinch marjoram or oregano
- Pinch rosemary
- ½ cup sliced almonds
- ½ cup dried sweetened cranberries
* Acorn squash is the perfect size and shape to stuff. Each half is the perfect size for one person as a main dish, with enough room to house a mound of delicious filling. Other squash may be used; try
butternut or another sweet winter squash like sugar pumpkin.
**Toasted buckwheat is a versatile time-saver when it is available. If it is not, toast dried buckwheat in a preheated pan. Rinse the groats (kernels) first in a fine strainer to remove dirt. Then, toast, stirring often until fragrant and dried. Do not overcook!
Directions:
For the squash:
- Cut acorn squash in half lengthwise. If it is difficult to cut, pierce the squash in several spots with a sharp knife and microwave 3-5 minutes on a microwave-safe plate or dish. Let cool before handling.
- Preheat the oven to 350 degrees Fahrenheit.
- Scoop out seeds with a spoon and discard or save for use in Roasted Pumpkin Seeds.
- Brush exposed surface of squash with olive oil; this will help it from splitting during cooking. This step may be ignored but using olive oil results in a cleaner looking finished product.
- Place squash face-down on a cookie sheet and bake for 30 minutes. Remove from oven.
For the buckwheat groats:
- While squash is cooking, heat vegetable stock in a large or medium pot until boiling.
- Add buckwheat, and butter, margarine, or oil.
- Cover and simmer over the lowest heat for 15 minutes.
- Remove from heat.
For the pilaf:
- Heat the olive oil in a large frying pan or wok until hot.
- Add onions and stir well; sauté and stir four about five minutes.
- Add chopped celery, thyme, sage, marjoram, and rosemary, stirring well to avoid burning.
- Sauté until onions and celery are translucent. Add sliced almonds and dried cranberries and heat through.
- Stir in cooked buckwheat groats.
For the stuffed squash:
- Remove pilaf (now including buckwheat) from heat.
- After 30 minutes, remove squash from oven. Less time may be required if squash was pre-cooked in the micrwave; the flesh should still be firm.
- Fill each acorn squash cavity with the pilaf mixture, mounding the filling slightly. If more room for pilaf is desired, scrape out a thin layer of squash from the cavity and mix it in with pilaf.
- Cover stuffed squash with aluminum foil and bake an additional 30 minutes, until squash is fork-tender.
- Serve hot.
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