Acorn Squash Stuffed with Collard Greens Mallung
Welcome to Amber Eats Veg Presents: This Vegan Lyfe. I'm not here to give you speeches on how you should go vegan because you already know you should. I'm just here to catalog my easy to make, affordable, and delicious plant based recipes for my own reference and so my kid has them when he's ready to start cooking.
I don't know who needs to hear this but the holidays are coming up real fast and I'm not prepared. I don't celebrate Thanksgiving because it's a bullshit holiday made up by colonizers to celebrate colonizers but I do celebrate vegan food and love any opportunity I get to spend time with my family surrounded by decadent plant based dishes.
It doesn't really matter if you celebrate Thanksgiving or not, this meal is a contender for the main you wish you could eat every night. And guess what?! It's totally plausible that you might be able to do so. If you do celebrate Thanksgiving or you're like me and you just like getting together and eating with your pals, then may I humbly suggest you give this dish a try. I know the photos are weak as hell and you've got nature and short days to thank for that. Photo quality be damned, this dish will knock your socks off.
On to the particulars:
...so you don't know what a Mallung is? That's ok. Look it up. Just kidding (not really). To simply put it, a Mallung is a dry curry typically made with dried unsweetened coconut but for this dish I included a sauce because I like sauces, dammit. But seriously just google it.
....so you don't have collard greens, or for some reason you're some kinda monster and you don't like collard greens? well of course you can substitute for any other greens - just make sure you keep an eye on your greens cuz they all cook at different speeds. Also, here's a few more Mallung recipes that you can stuff your squash with if you're not vibing with the collards, monster.
....so you don't like squash, or have an aversion to stuffed foods? Damn you are picky af. Mallungs taste great on their own. I was just trying to make something special for you to try. Damn just prepare the greens and eat that over rice.
On to the recipe:
Acorn Squash Stuffed with Collard Greens Mallung2 Acorn Squash, halved and seeded
1 tbsp olive oil
1 onion, diced
chili pepper flakes, to taste
10 oz collard greens, chopped
1/2 tsp cumin
salt and pepper to taste
1/2 c unsweetened dried coconut shreds
juice from 1/2 a lime
- Preheat your oven to 425 and bake your squash halves for 20-25 minutes, or until tender;
- While the squash is cooking, get your oil hot in a big ass pan; once hot toss your onion and rep pepper flakes in;
- When the onions have softened up, throw in the collards, cumin, and salt and pepper. Let cook down for about 5 minutes. Your collards should cook way down and get tender but don't let them get well done.
- Once the collards are tender, remove from heat and mix in the coconut and lime juice. Set aside and make your sauce (skip down but come back for remaining instructions).
- Now that you've made your sauce and you've mixed 2/3s of it with your collards, stuff your tender squash holes with as much collards as you can.
- Return the stuffed squash to the oven and let cook for about 10 more minutes - just enough time for your remaining sauce to get dummy thicc.
- Serve immediately but make sure to top your squash with a little sriracha, some remaining thicc sauce, green onions, and a few more coconut shreds.
The Sauce1 1/2 c cashew milk
2 tbsp peanut butter
2 tbsp red curry paste
1 1/2 tbsp liquid aminos
2 tbsp apple cider vinegar
3 tbsp maple syrup
1/2 c veggie broth
- Mix all ingredients together in a sauce pan and bring to a boil;
- Lower the heat and let simmer for 10-15 minutes (or however long your squash has left in the oven).
- Mix about 2/3 of the sauce in with your coconut collards and return the remaining sauce to the burner to let it thicken all the way up.
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All the love,