Short description

Vegan Stuffed Acorn Squash is a hearty, wholesome dish that’s as beautiful as it is delicious. Roasted acorn squash halves are filled with a savory mixture of grains, vegetables, nuts, and herbs, creating a satisfying main course that’s perfect for fall and winter meals.

Why You’ll Love This Recipe

This recipe is colorful, nutrient-packed, and incredibly versatile. The natural sweetness of acorn squash pairs beautifully with the savory stuffing, making it a balanced plant-based main dish that even non-vegans will enjoy. It’s perfect for holiday tables, weeknight dinners, or meal prepping ahead of time. Plus, the presentation is stunning, making it feel festive and special.

Vegan Stuffed Acorn Squash

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium acorn squash, halved and seeded
2 tbsp olive oil (divided)
1 small onion, diced
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 cup cooked quinoa (or brown rice)
½ cup mushrooms, chopped
½ cup dried cranberries
¼ cup pecans or walnuts, chopped
1 tsp dried thyme
1 tsp dried sage
½ tsp salt
½ tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush squash halves with olive oil and season with salt and pepper. Place cut side down and roast for 30–40 minutes, until fork-tender.
While squash is roasting, heat olive oil in a skillet over medium heat. Sauté onion, garlic, celery, and mushrooms until softened.
Stir in spinach or kale and cook until wilted.
Add cooked grains, cranberries, nuts, parsley, and herbs. Season with salt and pepper to taste.
Flip roasted squash halves over and fill each with the stuffing mixture.
Return to oven for 10 minutes to heat through. Serve warm, garnished with extra herbs.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 40–50 minutes
Total time: about 1 hour

Variations

Grain swap: Use brown rice, couscous, or barley instead of quinoa.
Nut-free: Replace nuts with pumpkin seeds or sunflower seeds.
Sweet twist: Add diced apples or pears to the stuffing.
Spiced flavor: Add cinnamon, nutmeg, or smoked paprika for warmth.
Protein boost: Stir in lentils or chickpeas for extra plant-based protein.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 2–3 minutes.
Not recommended for freezing, as the squash can become watery.

FAQs

Do I need to peel the acorn squash?

No, the skin softens when roasted and is edible, though some prefer to eat just the flesh.

Can I make this recipe ahead of time?

Yes, roast the squash and prepare the filling in advance, then assemble and bake before serving.

What grains work best for stuffing?

Quinoa, wild rice, farro, and couscous are all excellent options.

Can I use butternut squash instead of acorn?

Yes, butternut squash works well—just adjust roasting time as needed.

How can I make this recipe nut-free?

Use seeds like pumpkin or sunflower seeds for crunch instead of nuts.

Is this dish gluten-free?

Yes, as long as you use gluten-free grains like quinoa or rice.

Can I freeze stuffed acorn squash?

It’s not ideal, as squash can become watery after thawing. Fresh storage is best.

What protein can I add to make it more filling?

Chickpeas, black beans, or lentils are great vegan protein additions.

Can I add cheese if I’m not vegan?

Yes, feta or goat cheese makes a delicious topping.

What should I serve with stuffed acorn squash?

It pairs well with a fresh green salad, roasted vegetables, or crusty bread.

Conclusion

Vegan Stuffed Acorn Squash is a flavorful, nourishing, and beautiful dish that’s perfect for both special occasions and everyday meals. With its hearty stuffing and naturally sweet roasted squash, this recipe is a plant-based showstopper that celebrates seasonal ingredients. Serve it at your next dinner gathering for a meal that’s as impressive as it is delicious.