Vegan Stuffed Squash With Dates & Pine Nuts

There are many different types of winter squash, each one with a unique and incredible flavor. Most of us are familiar with the butternut, a wonderful gateway into the world of winter squash, but if you're looking to expand your squash repertoire, I encourage you to visit your local farmers' market. You're sure to find an exciting assortment to try!

This recipe works well with many different types of squash and is a perfect opportunity to try something new. Make this as side for your next gathering, or let it shine bright as the main entrée. I love to make an extra large batch of the mixed grains and add it to salads for a quick lunch option.

Vegan Stuffed Squash With Dates And Pine Nuts

Makes 4 – 6 servings, depending on size of squash

Directions

Combine grains and water (or broth) in a pot and bring to boil. Reduce heat to a simmer, cover and cook for 45-60 minutes, or until the grains are tender. Set aside.

Heat the olive oil in a small pan and add the onion. Over medium-low heat, cook the onions until slightly caramelized, about 15 minutes.

Preheat oven to 350 Fahrenheit. Slice the tops off of each squash and use a sturdy spoon to scrape out the seeds and pulp.

Spread the almonds and pine nuts on a baking sheet and bake for 5-10 minutes, until nuts are golden brown.

Once the grains are cooked, add in the onion, almonds, pine nuts, dates and vegetable broth. Mix until well combined.