Vegan Chorizo Stuffed Acorn Squash

Savor the season with this Vegan Chorizo Stuffed Acorn Squash delight that will be the star of your holiday dinner.

Vegan | Gluten-free | Soy-free

Creativity knows no bounds when it comes to plant-based food, and today we’re exploring the world of autumn flavors with a recipe that’s guaranteed to spark your interest: Vegan Chorizo Stuffed Acorn Squash. Combining the sweetness of roasted garlic, cranberries, apples, and the earthy warmth of acorn squash with the rich, smokey essence of soy-based chorizo, this dish is a celebration of textures and flavors. Brace yourself for a savory experience!

A 10/10 Culinary Delight: Vegan Chorizo Stuffed Acorn Squash!

The making of: Vegan Chorizo Stuffed Acorn Squash

This Vegan Chorizo Stuffed Acorn Squash is a testament to the endless creativity and delicious possibilities that plant-based cooking has to offer. With each bite, you’ll savor the richness of soy-based chorizo, the sweetness of roasted garlic, cranberries, and apples, all encompassed in the warm embrace of acorn squash. Its naturally sweet and nutty flavor profile complements the chorizo stuffing perfectly!

To make this recipe, first, you’ll roast the acorn squash and garlic head until soft. While that’s cooking, prepare the stuffing. At the core of this culinary creation lies the star of the show — soy-based chorizo; bursting with savory and slightly spicy flavors. To elevate the soyrizo, I’ve sauteed it with apples and cranberries. 

Once the acorn squash is ready, remove it from oven and carefully remove the inside without breaking the skin. To a bowl add the scooped pieces of acorn squash, soyrizo, and roasted garlic. The roasted garlic infuses the dish with a caramelized aroma, while the cranberries contribute a sweet-tart pop that balances the savory notes, and the apples bring a crisp and refreshing quality to the dish. 

Then, place the stuffing inside the acorn squash skins, and return to the oven to roast again. This double-roasting technique of the squash not only imparts a caramelized goodness to its flesh but also ensures a tender, melt-in-your-mouth texture that adds depth to each bite. The union of the chorizo stuffing and acorn squash creates a dish that embodies the essence of fall.

Once your Vegan Chorizo Stuffed Acorn Squash is ready, the possibilities for serving are as diverse as you prefer. For the purpose of this recipe, I decided to keep it simple and pair it with my coconut-turmeric rice recipe. Alternatively, you can also serve it alongside a medley of roasted vegetables to create a vibrant and nutritious feast. The adaptability of this dish makes it a stellar choice for both weeknight dinners and festive gatherings! Happy cooking!

Notes:

• This recipe also works well with butternut squash and spaghetti squash.
• To make this recipe soy-free, use a soy-free vegan chorizo.
• Leftovers? This recipe will keep well in the fridge in an airtight container for up to 5 days. Any soyrizo stuffing leftovers can be also stored in the fridge for up to 5 days.

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Vegan Chorizo Stuffed Acorn Squash

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 acorn squashes, halved
• 1 head of garlic
• Olive oil
• Salt & pepper to taste
• 1 clove of garlic, minced
• ¼ cup yellow onion, diced
• 12oz soyrizo, or any other vegan chorizo
• ¼ cup cranberries
• 1 apple, diced

Procedure

1. Preheat your oven to 400F degrees. 
2. Cut the acorn squash in half lengthwise. Scoop out the seeds and set them aside to use for another recipe.
3. Lightly brush the inside of the squashes with olive oil, and sprinkle some salt and pepper.
4. Then trim the top ¼ inch off the top of the garlic head, and place the garlic cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt; close the foil to wrap it
5. Place both the acorn squash and garlic head in the oven and roast for about 35 minutes or until the squash is soft. 
6. While the squash is roasting, prepare the chorizo stuffing. To a pan add a drizzle of olive oil, garlic, and onion, and sautee until fragrant. Then add the apple pieces and cranberries, and cook until the apples are soft.
7. Proceed to add the vegan chorizo and sautee to medium heat until it has slightly crispened.
8. Once the acorn squash is ready, remove it from the oven and allow to cool at room temperature before handling. Also, remove the garlic from the foil to avoid condensation.
9. When everything has cooled down, carefully remove the inside of the squash and add it to a bowl, leaving the skin intact. 
10. To the bowl also add the soyrizo and roasted garlic. Mix until everything is combined; adjust salt and pepper if needed.
11. Then scoop the stuffing back into the squash skins, and place in the oven for a second roast for about 15 minutes. 
12. Serve immediately with a side of rice and/or roasted vegetables. ENJOY!

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