It’s officially time for all the dang best holiday recipes y’all! Get ready for some insanely delicious recipes over the next few weeks. Today we’re starting out with these Chorizo & Quinoa Stuffed Acorn Squash with Roasted Garlic Hummus Dressing. These are perfect for Thanksgiving, full of warmth & spice, and the use of these autumnal acorn squash are just perfect.
I used The Abbot’s Butcher Premium Chorizo for this dish, because it works PERFECTLY for this & adds so much amazing flavor to the dish. Plus its so easy to cook up, and is made with actual whole food ingredients so it’s a plant based alternative I don’t feel bad about eating regularly. They’re sold all over Los Angeles, but also are carried through a few online vendors that ship nationally as well. You can find all of the information on their website & Instagram!
First you’ll want to start out with roasting your acorn squash. Learning how to do this is honestly so easy, and is a good base for so many recipes! You can fill it with all sorts of things, or even just eat it on its own with some vegan butter, cinnamon, and salt. To roast these, preheat your oven to 400F. Cut the squash in half, and scoop out all the seeds & strings. Rub the squash halves with some olive oil, and sprinkle with sea salt & freshly cracked black pepper. Place on a parchment lined baking tray, and place in the oven for 45-60 minutes, or until fork tender and browned around the edges.
The filling is incredibly easy to make as well, and is super versatile. Don’t like leeks? Use onions instead. Want something other than quinoa? Substitute brown rice or farro. You can also add any veggies, herbs, etc. that you’d like into the filling… but I wanted to keep it simple. Start by sautéing some chopped leeks and garlic in olive oil (season with salt and pepper) over medium heat on the stove top. Once those are fragrant and the leeks are soft, add in your chorizo. Add a little more olive oil, salt, and pepper & cook for about 5-7 minutes until the chorizo is browned. Set aside to cool.
While your chorizo mixture is cooking, cook your white quinoa according to package instructions. Allow to cool slightly as well. Once the quinoa is ready, add it to a mixing bowl along with your chorizo mixture, olive oil, maple syrup, apple cider vinegar, & some salt / pepper. Mix well until everything is combined. Then you can scoop the mixture into each half of the acorn squashes, and place back into the oven (that’s still on at 400F) for 5-7 minutes. While it’s in the oven, take some roasted garlic hummus & thin it out with filtered water until it turns into a dressing consistency. When the squash come out of the oven, drizzle with the hummus dressing and garnish with fresh parsley.
And that’s it! SUPER easy stuffed acorn squash! This is amazing for the holidays, or honestly any time during the next couple months. Big thanks to the Abbot’s Butcher for working with me on this recipe, their chorizo really adds some amazing warmth to the dish. Make sure to tag me on Instagram @plvntfood or #plvntfood if you make this, so I can see & share your recreations! Love y’all from the bottom of my cold little heart.
Chorizo & Quinoa Stuffed Acorn Squash
These VEGAN Chorizo & Quinoa Stuffed Acorn Squash with Roasted Garlic Hummus Dressing are perfect for the holiday season.
- 2 acorn squash
- 1 package Abbot’s Butcher Chorizo
- 2 1/2-3 cups cooked white quinoa
- 1 leek
- 3 garlic cloves
- 3 tbsp apple cider vinegar
- 2 1/2 tbsp olive oil
- 1 tbsp maple syrup
- Salt / pepper to taste
- 1/2 cup roasted garlic hummus
- Fresh parsley
Preheat your oven to 400F
Cut your squash in half, coat the flesh in olive oil, salt, and pepper & add them to a parchment lined baking sheet flesh side up.
Place in the oven for 45-60 minutes until fork tender.
Cook your white quinoa according to package instructions, set aside to cool slightly.
While the squash is roasting, in a pan over medium heat, add in some olive oil (around 3-4 tbsp), chop your leek & mince your garlic and add that to the oil. Once it starts to brown, crumble in your chorizo, season with salt and pepper, and cook for 5-7 minutes.
Place your cooked quinoa into a large mixing bowl, add your chorizo, leek, & garlic mixture, 3 tbsp apple cider vinegar, 2 1⁄2 tbsp olive oil, 1-2 tbsp maple syrup, and more salt / pepper to taste & mix well.
Once your squash is done cooking, take out of the oven, fill each half with some of the quinoa & chorizo mixture, and place back in the oven for another 5-7 minutes.
While in the oven, mix your hummus with some filtered water and mix well until you get a dressing like consistency.
Drizzle the hummus sauce over top the squash and top with fresh parsley. Serve & Enjoy!