Gluten-Free Vegan Acorn Squash Rings with Walnuts and Dried Apricots
These Gluten-Free Vegan Acorn Squash Rings with Walnut and Dried Apricots are an easy and healthy recipe made with only 6 clean, real food ingredients and are ready in about 30 minutes. They're perfect as a main dish or as a plant-based side dish everyone will love!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Paleo-Friendly | Medical Medium }
Line a cookie sheet with parchment paper and set aside.
Prepare the acorn squash:
Cut the top and bottom off the squash.
Place it on its side and slice it into (4) slices approximately 1-inch thick.
Cut out a small hole in the center and remove the seeds and inner flesh.
Brush both sides of the squash with the avocado oil.
Bake at 400 degrees for 25-30 minutes, or until the insides are soft.
Prepare the stuffing:
Add all ingredients for the stuffing to a food processor and process until the walnuts are in tiny pieces but taking care to not over process.
Remove the food processor blade and add the dried apricots.
Gently stir in the apricots by hand.
Taste and adjust seasonings to your preference.
Assembly:
Place each cooked acorn squash slice on the dish it will be served on.
Divide the stuffing between your acorn rings and fill in the center of each one.
Notes
Acorn Squash. Choose a small to medium-size squash for best results. You should be able to cut at least (4) slices with a small-medium squash.Avocado Oil. This can be substituted with organic extra-virgin olive oil.Garam Masala. This is a key ingredient in the recipe, so I do not recommend omitting it. In addition, there really isn't a substitute for it since it is a unique spice blend. If you can't find it at your local grocery store (even Walmart carries it), you can order online or you can always try to make your own.Walnuts. I haven't tested the recipe using another type of nut, but almonds might be a good substitute.Dried Apricots. I added dried apricots to give the stuffing a slightly sweet flavor, but you could also substitute with organic raisins, Medjool dates, or even dried cranberries.Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.