- 4 Tbsp. extra virgin olive oil
- 2 acorn squash halved with seeds removed
- 1 leek
- 12 button mushrooms diced
- ½ cup fresh cranberries
- 1 apple cored and cut into 4 chunks
- 4 pieces Kale cut into thin chiffonade ribbons
- ½ cup pecans roughly chopped
- 1 cup quinoa (optional–for grain version)
- 1 Rapunzel bouillon cube (for quinoa version)
- 2 Tbsp. extra virgin olive oil
- flakey sea salt
Preheat oven to 400 degrees
Line a baking sheet with parchment paper and drizzle with oil. Place acorn squash face down and roast for 20 minutes.
Bring 2 cups of water to a boil. Add cranberries and apple and boil for 10-15 minutes until cranberries burst. Drain, remove apple, and set aside.
If including quinoa, bring 1.5 cups of water to a boil, and add in Rapunzel Bouillon cube. Add the quinoa, stir, cover, reduce heat to low, and cook for 20 minutes.
Meanwhile, heat a large frying pan and add about 3-4 Tbsp. olive oil. Slice leek in half lengthwise, and wash very well (leeks can contain sand.) Slice into half-moon shapes. Add leeks to pan. While they begin to cook, chop your mushrooms and then add to the pan. Cook for 15 minutes. Add the kale and pecans, cook for 2 more minutes. Remove from heat. Add cranberries and mix well.
After 20 minutes, flip squash, add a little more olive oil to squash tops + sprinkle with sea salt, and return to oven for an additional 15 minutes (or until squash is tender and golden.)
In a bowl, if you are having the quinoa version, mix together the leek/mushroom, cranberry mixture with the quinoa. Spoon into acorn squash bowls. Drizzle with olive oil and sprinkle flakey sea salt on top before serving.
Looking for other vegan Thanksgiving options? Try out the Warm Autumnal Bowl from an earlier blog.
And needing a vegan appetizer platter? This dip and crudité is always a huge hit!
And, finally, our Curried Butternut Squash Soup is an amazing Thanksgiving starter. Enjoy!
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