Fall is the perfect time of year for all kinds of squash. We’ve particularly grown a fondness for acorn squash for its sweet taste after roasting it. You can roast squash in the oven, stuff it, saute it, etc. for endless meal possibilities.

To make this dish, preheat oven on 350 degrees. Cut the acorn squash in half, putting each half face down on a cookie sheet. Bake for 1 hour. Remove from the oven, scoop out the seeds with a spoon, and fill with the stuffing of your choice. Put back in the oven on 350 degrees (stuffing side up) for 20 minutes.

I used Arrowhead Mills Organic Savory Herb Stuffing. I followed the directions on the back of the bag, adding celery, onions, and cashews to the mix. You can also use a wild rice stuffing if you want to make it gluten-free. This was a perfect fall dish and great for a Thanksgiving centerpiece or side dish as well.

This meal is rated 4 out of 5 carrots on my veganlicious scale!