Nordic Harvest Celebration: Vegan Wild Rice and Mushroom Stuffed Acorn Squash with Lemon-Dill Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 small acorn squashes 2 cups wild rice, uncooked 4 cups vegetable broth 1 cup dried porcini mushrooms 2 tbsp olive oil 1 large onion, finely chopped 3 cloves garlic, minced 8 oz cremini mushrooms, sliced Salt and pepper, to taste For the Lemon
• Dill Sauce: 1 cup silken tofu 2 tbsp fresh lemon juice 2 tbsp fresh dill, chopped 1 tbsp nutritional yeast 1/2 tsp garlic powder 1/4 tsp salt 1/4 tsp ground black pepper

Instructions

1. Prepare the wild rice by bringing vegetable broth to a boil in a saucepan, adding the rice, and simmering according to package instructions. Soak dried porcini mushrooms in hot water for 20 minutes, then drain and chop. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Add soaked porcini mushrooms and cremini mushrooms to the skillet, sautéing until tender. Season with salt and pepper. Combine cooked wild rice with sautéed mushroom mixture. Preheat oven to 400°F (200°C). Cut acorn squashes in half and remove seeds. Brush cut sides with olive oil and season with salt and pepper. Place cut side down on a baking sheet and bake for 25 minutes, or until tender. Remove squash from oven and carefully turn halves over. Fill each with wild rice and mushroom mixture. Return to the oven and bake for an additional 10 15 minutes. For the Lemon Dill Sauce: Blend silken tofu, lemon juice, fresh dill, nutritional yeast, garlic powder, salt, and ground black pepper in a blender until smooth. Drizzle Lemon Dill Sauce over stuffed acorn squash halves before serving.

Chef’s Insight

The combination of wild rice, mushrooms, and acorn squash creates a satisfying mouthfeel while the Lemon-Dill Sauce adds a refreshing burst of flavor.

Notes

Ensure the acorn squash is tender before filling with the rice mixture to prevent overcooking.