Prepping for the holidays can be time-consuming, so when it comes to certain staples, like stuffing, it's best to keep it simple. This hearty, filling stuffing is a breeze to make. Quinoa is packed with adzuki beans and roasted squash while maple syrup adds a sweetness that plays will with the heat of the red pepper flakes. You can even make this stuffing two days ahead of time, so that's less stress on the big day!
Quinoa and Acorn Squash Stuffing [Vegan, Gluten-Free]
- 1/2 cup tricolor quinoa, rinsed well, plus 1 cup water
- 1 medium acorn squash, peeled with seeds discarded
- 1 large bunch kale, leaves removed from stems
- 1 dried red chili pepper or 1/2 teaspoon red chili flakes
- 1 cup adzuki beans, cooked
- 1/4 cup pumpkin seeds
- 1/4 cup pure maple syrup
- 1 teaspoon salt
- Parsley and pumpkin seeds, for garnish
- Preheat oven to 400°F
- Bring 1 cup of water to a boil in a medium saucepan, add rinsed quinoa, cover, and simmer for 10 minutes. Turn off the heat and allow quinoa to sit for an additional 5 minutes.
- With your food processor fitted with the grater plate, shred the acorn squash. Shred kale through the processor or by hand.
- Transfer contents of the food processor to a large bowl. Return half of the mixture to the processor along with the whole dried red chili, adzuki beans, and pumpkin seeds. Pulse a few times until mixture comes together, but not overly processed. Return contents to the large bowl.
- Mix in cooked quinoa, maple syrup, and salt.
- Transfer stuffing to a small baking dish, bake for 20-25 minutes. Remove from oven and garnish with parsley and additional pumpkin seeds.
Stuffing can be made two days in advance. cCver and reheat in a 300°F oven for 20 minutes or until warmed through.