Holidays/ Side Dishes/ vegan recipes

Stuffed Hubbard Squash

I love the look of the Blue Hubbard Squash before it’s been cooked.

Stuffed Hubbard Squash
I love the look of the Blue Hubbard Squash before it’s been cooked. Check out the grayish-blue skin and bright orange flesh. So cool! This dish is a great addition to any meal, especially Thanksgiving or Christmas dinner.
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Squash
  1. 1 Hubbard squash
Stuffing
  1. 2 chopped Celery stalks and leaves
  2. 1 cup sliced Leek
  3. 1-2 Tablespoon Margarine, Vegan Butter or Olive Oil
  4. 1 teaspoon ground sage
  5. 1 teaspoon ground Thyme Leaves
  6. 1/2 cup toasted walnuts
  7. 1 cup loosely packed chopped Spinach
  8. 1/2 cup dried Cranberries
  9. 1 teaspoon grated Ginger
  10. 2-3 cloves minced or crushed Garlic
  11. 1 cup chopped Mushrooms (Shiitake, Portabello/Portabella, or white will all do nicely)
  12. 1 Tablespoon tamari
  13. Pepper to taste
  14. 1 cup Wild Rice
  15. 2 1/2 cups Vegetable Broth
Squash
  1. Cut the squash with a beveled cut so that the “lid” can be placed back on the opening and will not fall in.
  2. Scoop out the *seeds with a spoon and set aside.
  3. Place the squash in a lightly oiled baking dish or roasting pan.
  4. Bake at 375 degrees Fahrenheit for 45 minutes to an hour and a half or until tender (the time will depend on the size of the squash).
  5. When the squash is cool enough to touch it can be stuffed. Spoon the prepared stuffing loosely in to the squash cavity.
  6. Lower the oven temperature to 350 degrees Fahrenheit, place the squash lid back on and return it to the oven and cook for approximately 25 to 30 more minutes or until the stuffing is heated through.
  7. Scoop the squash out of the skin with the stuffing and enjoy!
Stuffing
  1. Cook wild rice according to instructions on the box or bag, replacing the water (but respecting the measurements) with your vegetable broth.
  2. In a frying pan, warm the oil/margarine and sauté celery, leeks, garlic and ginger until the whites of the leeks are tender and almost translucent.
  3. Add mushrooms, tamari, pepper, sage and thyme.
  4. Continue cooking for a 3-5 minutes.
  5. Turn off heat and add spinach, cranberries and 2/3 of the walnuts. Stir well.
  6. Once the rice is finished, add it to your mixture along with 1/4-1/2 cup vegetable broth so that it’s wet but not soupy.
  7. If serving as a side dish, pour stuffing into a lightly oiled baking pan, sprinkle with remaing 1/3 walnuts and bake in a preheated oven at 375°F for about 20-25 minutes.
  8. If you’re using this as a stuffing for squash, scoop mixture into squash and top with remaining walnuts before placing in the oven.
  9. *Seeds can be soaked, seasoned and toasted in the oven like pumpkin seeds.
Sweet Vegan http://sweetvegan.net/
Check out the grayish-blue skin and bright orange flesh. So cool!

squash

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4 Comments

  • Reply
    Annabelle kibbee
    October 11, 2019 at 4:21 pm

    I’m making this for the first time for thanksgiving. I be bought a Hubbard squash that weighs about 6-7 lbs ( 14” long x 23” around girth in centre , then tapering at either end ). Will one recipe of stuffing be sufficient or should I double the recipe?

    • Reply
      Jennifer-June
      October 13, 2019 at 6:04 pm

      Annabelle, I’m so sorry I didn’t answer this sooner.
      I’m just seeing it now, and happen to have one in the oven as I write this.
      I am using a bigger squash this time (also about 6.5 pounds) and the
      stuffing was enough to fill half of it.

      So yes, I would make 1 1/2-2 times the recipe if it’s still on the menu 😉

      Let me know how it turns out!
      Jennifer-June recently posted…Cranberry SauceMy Profile

  • Reply
    Ian White Maher
    November 12, 2019 at 3:52 pm

    6.5 lbs? I just weighed mine and it is like 21 lbs. about 18″ long by 36 ” around. First time I bought one and it seems MUCH bigger than what you cooked.. Perhaps I should make a boat instead of a stuffed “turkey” like I was planning. Thoughts?

    • Reply
      Jennifer-June
      November 12, 2019 at 6:58 pm

      I vote for the squash boat! Especially if that’s a real “turkey” you’re talking about. If not…..
      I’m intrigued and wondering what you might make your “turkey” out of.
      Please share!
      Jennifer-June recently posted…Gam ChowderMy Profile

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