These VEGAN Chorizo & Quinoa Stuffed Acorn Squash with Roasted Garlic Hummus Dressing are perfect for the holiday season.
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.
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!