Every year around Thanksgiving, there is a festival of pumpkin taking place in my kitchen. And that’s because I want to taste each sort before the season is over. Today was the acorn squash’s turn to make an entry in my kitchen and the recipe I’m about to give you more details about did not disappoint!
If you’re looking for vegan Christmas recipes, this one could be a great option for a main course. It’s tasty, incredibly satisfying and totally lavish!
Serving: 4 persons
Timing: 30 minutes prep + 40 minutes cooking in the oven
– 4 middle size / small acorn squashes
– 1 bunch of kale
– 1 cup bulgur
– ½ cup fresh parsley, chopped
– 1 can chestnuts
– 3 shallots, minced
– 2 cloves of garlic, minced
– 1 cup chopped walnuts
– 200g vegan cheese, chopped
– olive oil
– salt & pepper
Start by preheating the oven to 400°F (200°C).
Wash the squashes carefully.
Slice a fourth off the top for the lid with a long knife.
Scoop out and discard the seeds.
Place the squashes with their lids on a baking sheet and place in the oven.
Cook for 40 to 45 minutes.
Bring water to a boil in a large saucepan. Add salt and cook the bulgur for 12 minutes (or follow packaging instructions).
In a skillet, heat 2 tbsp. olive oil. Brown the shallots and garlic over medium heat for 5 minutes.
Meanwhile, wash the kale. Remove the stem and coarsely chop the remaining leaves.
Pour them in the skillet and stir up.
Let cook for another 7 minutes. You can add a few tbsp. of water in the skillet to avoid from burning.
Open the can and drain the chestnuts. Cut them in quarter and add them to the skillet together with the remaining ingredients: the parsley and the walnuts.
Remove the bulgur form the heat and drain thoroughly.
Mix the bulgur and the kale mixture together. Add the chopped vegan cheese.
Take the squashes out of the oven and fill them with the preparation.