Asian pear & persimmon stuffed acorn squash

Asian pear & persimmon stuffed acorn squash

Well, now that this vegducken is a thing, I can pretty much rid my hands of trying to create the Holy Grail of vegetarian Thanksgiving dishes. I’m pretty sure that thing takes the cake. That creation most definitely takes the cake. But I was so close. Right. In case you don’t know what I am talking about, click here for amazingness. But then remember to come back here, ’cause this is pretty awesome, too! acornsquash39

Now the question is, do I try it or do I not try it?acornsquash40

And should I try to take it a step further and make it vegan? Hmmmmmm. acornsquash51

But for now it’s a good thing I have this easy to make stuffed squash using fall fruits, persimmon and asian pears. Add a dash of fall spices and it’s like you’re crunching your way through some foliage, errrrr, except for this actually tastes great, unlike foliage. Not that I make a habit out of eating leaves, but I am pretty sure jumping through leaf piles as a kid grants me some sort of leaf flavor knowledge. But I digress! AcornSquash57

The cinnamon and nutmeg add a great flavor to the squash, pear and persimmon and the texture from the bread and crunchy veggies bring this dish together. Not to mention that it is in a bed of squash. It may not be a vegducken, but I still killed it. Or should I say, squash it! (Readers: Boooooooooo! 🙂

Asian pear persimmon stuffed acorn squash

  • Servings: 2-4
  • Time: 45mins
  • Print

If you’re serving more people, add another acorn squash. The stuffing is enough for 2 full acorn squash, or 4 halves. If not, enjoy the leftovers!

1 acorn squash
1/2 tbsp. olive oil
1/2 tsp. cinnamon
1/2 tsp. salt

1 c. small cubes of day old sourdough
1 tbsp. olive oil
1/2 yellow onion, diced
1 medium persimmon, cut into small chunks
1 medium asian pear, cut into small chunks
2 celery stalks, chopped
2 carrots, peeled & chopped
1/4 c. chopped pecans
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 tbsp. chopped thyme
1 tbsp. chopped rosemary
1 tbsp. chopped parsley
S & P to taste
Optional: Roasted and peeled chestnuts

Preheat oven to 400˚F. Cut acorn squash in half and scoop out seeds. Spray or run with olive oil & sprinkle with cinnamon & salt. Place face down on a baking sheet and roast for 35 minutes, or until tender. You should be able to through the skin easily with a fork. In the last 5 minutes of roasting the squash, add the bread cubes to the same pan if you have room in a single layer and toast for 5-7 minutes. Otherwise, wait until squash is done and place bread cubes on the same pan. Let’s save some dishes!

While the squash is roasting, heat olive oil in large skillet over medium low heat. Add the onions and cook until soft, about 5 minutes. Add persimmon and pear and allow to cook for another 5-7 minutes, stirring occasionally. Stir in remaining ingredients, including the toasted bread cubes and cover. Cook for another 7-10, until the fruit is soft, but the veggies and bread are still a bit crisp. Stuff acorn halves with mixture & serve.

4 Comments

  1. Your photos are beautiful! If you’re interested, I host a link up every Tuesday with a great group of bloggers. I’d love for you to participate! There’s more info about it on my main menu under ‘Tell em Tuesdays.’
    Kim | http://peeledwellness.com

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