acorn squash with cranberry stuffing

lovely acorn squash with cranberry stuffing

With Thanksgiving in the U.S. only a few weeks away, I thought for the first installment of Slow Cooker Sunday a vegan-friendly stuffing would be perfect. I have a few friends south of the border who read my blog and who knows, maybe some of them have a vegetarian on their guest list. This stuffing is truly delicious, and could easily stand shoulder-to-shoulder with any of the best traditional recipes out there.

lovely acorn squash with cranberry stuffing

Ingredients you’ll need:

6 cups day-old, partly stale bread, cut into 1/2″ cubes (I used light rye in this version)
2 cups vegetable broth
1 cup chopped celery (about 4 stalks)
1/2 medium onion, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
2 tbspn olive oil
1 tbspn poultry seasoning
4 sprigs sage
2 cloves garlic
5 or 6 sprigs thyme
1 tspn pepper
1/2 tspn salt

lovely acorn squash with cranberry stuffing

Preparing the stuffing

1. In a large skillet, saute celery and onion in 1 tbspn olive oil. After a few minutes, add garlic and pepper. Simmer on low until celery is soft and onion is translucent.
2. Meanwhile, in a large mixing bowl, combine bread cubes, poultry seasoning, thyme, sage, cranberries and walnuts. Stir in celery and onion.
3. Slowly add up to 1-1/2 cups vegetable broth, until bread is moistened but not clumpy.
4. Pack down into oiled crockpot.
5. Heat on high for 45 minutes, then reduce heat to low for 3 hours.

With Roasted Acorn Squash (optional)

If you’d like to serve this stuffing as a main dish, or offer a more complete meal to your vegetarian guest, try stuffing it into acorn squash. The combination of sweet from the squash and the savory stuffing go perfectly together.

1. Cut acorn squash in half lengthwise. Remove seeds.
2. Coat 1″ deep baking dish with olive oil. Add 1/2 cup vegetable broth.
3. Bake squash cut-side down ifor 40 minutes at 325 degrees F.
4. Remove from over. Turn over and stuff each half with 1 cup of stuffing.
5. Return to oven and bake for another 10 minutes or until stuffing becomes a little crusty on top.

lovely acorn squash with cranberry stuffing

Tanya Lea is a vegan-at-home cook who loves working with fresh, seasonal produce.
Her blog is tickleyourpantry.com