Happy World Vegan Day! Whether you’re vegan or not, we encourage you to experiment with healthy, colorful vegan meals this month starting with this grape-stuffed acorn squash.
As delicious as it is beautiful, this recipe will turn vegan skeptics into believers! Check out the recipe:
- 2 acorn squash
- 2 medium shallots
- 4 cups of red seedless grapes
- 10-20 whole sage leaves (use the smaller leaves)
- 2.5 tablespoons of extra virgin oil
- 2 cups of wheat berries
- Maple syrup
- 1 cup of walnuts
- Salt and pepper
- If you are not vegan, you can also add “blue cheese” to the list
1. Preheat oven to 400 degrees Fahrenheit.
2. Prepare your wheat berries and set aside. They take about 45 minutes to cook in boiling water.
3. Cut squash in half lengthwise, and scoop out the seeds. (You can roast the seeds later, and enjoy them as a snack!)
4. Use 1 teaspoon of oil to brush the fleshy side of the squash, and then season with salt and pepper.
5. Place the squash (flesh-side down) on a baking sheet.
6. Cut the shallots into thin slices, and place in a bowl with grapes and sage leaves. Add 2 tablespoons of oil, and salt and pepper. Combine the ingredients so they are all well mixed with the oil and seasoinings. (Use your hands!)
6. Place the grape mix around the squash (on the baking sheet). Place in the oven.
7. Let the squash and grape mixture roast until caramelized (35-40 minutes). Move the grapes around after 20 minutes so they roast evenly. When you think the squash is ready, stick a fork in the flesh to make sure it’s soft and ready to eat.
8. To serve, fill squash with wheat berries and grape mixture. You’ll have wheat berries left over, so you can store them as “leftovers” and toss them in salads for the rest of the week!
9. Top with walnut pieces, maple syrup, and if you’re not vegan, crumbled blue cheese.