Vegan Stuffed Acorn Squash
This 25-minute vegan stuffed acorn squash recipe is as nourishing as it is delicious! Roasted acorn squash is filled with a hearty mix of mushrooms, quinoa, chickpeas, and savory herbs. Itโs perfect for the holidays or gatherings when youโre looking to impress your friends and family with a plant-based main!
โค๏ธ Why youโll love this recipe
- Nutrient-packed: Each bite of this stuffed squash is loaded with plant-based protein, fiber, vitamins, and minerals, making it a nutritious addition to your diet.
- Diet-friendly: This recipe is vegan and gluten-free, making it a great option when youโre feeding a crowd with different dietary needs and preferences.
- Versatile & customizable: You can easily tweak the filling with your favorite veggies, proteins, or spices. Itโs also a great way to clear out your fridge!
- Straightforward preparation: Despite its fancy-looking presentation, this recipe is surprisingly quick and easy to make!
If you love festive mains like this vegan stuffed acorn squash, youโll have to try our cauliflower steaks, air fryer butternut squash, harvest bowl, and vegan stuffed portobello mushrooms.
๐ 25-minute vegan stuffed acorn squash
This vegan stuffed acorn squash merges our love of two things โ fall flavors and healthy yet simple recipes. Often overshadowed by butternut squash, acorn squash steals the show here. It offers a sweet, nutty flavor, which complements the savory filling perfectly.
Stuffed inside is a nutritious blend of quinoa, chickpeas, walnuts, dried cranberries, and hearty veggies. And the best part? Itโs ready in 25 minutes so you can have it on the table in no time!
We’ve given this recipe a vegan twist, ensuring it’s loaded with plant-based protein and fiber, but if youโre missing out on cheese, feel free to sprinkle some vegan Parmesan or vegan feta on top!
๐ Ingredients & substitutions
- Acorn squash: Known for its sweet, nutty flavor, acorn squash is perfect for roasting. Look for medium-large squash. If you canโt find acorn squash, try butternut squash or delicata squash for a similar taste and texture.
- Olive oil: Adds a rich flavor and browns the squash while roasting. Avocado, grapeseed, sunflower, or safflower oil all work too.
- Onion: Provides a sweet, aromatic base. White or yellow onions are ideal, but you can also use red onions or shallots if you prefer.
- Cremini mushrooms: Impart an earthy flavor to the filling. Portobello, button mushrooms, or shiitakes are other great options.
- Garlic: Adds depth and a savory aroma. Use garlic powder if fresh isnโt available.
- Walnuts: Bring a crunchy texture and nutty taste. Pecans, almonds, pumpkin seeds, hemp hearts, or sunflower seeds will also work.
- Tamari: Enhances the savory, umami flavors. You can use liquid aminos, or try coconut aminos for a soy-free option. Alternatively, soy sauce works if youโre not gluten-free.
- Quinoa: Adds bulk and a punch of protein. Feel free to use white or tricolor quinoa. Cooked brown rice or bulgur are also delicious.
- Chickpeas: Provide plant-based protein and texture. You can also try cooked green or brown lentils, cannellini beans, or black beans.
- Dried cranberries: Offer a hint of sweetness and a chewy texture. Raisins or chopped dried apricots would also make the perfect addition.
- Fresh thyme: Adds an earthy, slightly minty flavor. You can substitute dried thyme, but use less as itโs more concentrated. Or, try rosemary or sage.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
๐ How to make vegan stuffed acorn squash
Step 1: Roast the squash
Preheat your oven and get your acorn squash ready by slicing, seeding, and seasoning them. Brush them with olive oil and a generous sprinkle of salt and pepper.
Place the squash halves on a baking sheet, face down, and roast them until they’re tender. This brings out their natural sweetness and softens them perfectly for stuffing.
Step 2: Make the filling
In a skillet, cook the onions and mushrooms until theyโre both tender. Then, stir in the garlic and walnuts before adding the rest of the filling ingredients. Let everything cook for a few minutes to allow the flavors to meld.
Step 3: Stuff & bake everything
Once the squash is roasted and the filling is ready, spoon the mixture into each half. Return your vegan stuffed acorn squash to the oven for a final bake. Before serving, sprinkle each half with freshly chopped parsley for a pop of color. Happy eating!
If you have questions about this vegan stuffed acorn squash recipe, check out our FAQs or leave a comment down below!
๐ฅ What to serve with vegan stuffed acorn squash
Although this vegan stuffed acorn squash recipe is great on its own, itโs even better with vibrant, vegetable-forward side dishes like these:
- Apple walnut salad
- Vegan mashed potatoes or red skin mashed potatoes
- Vegan mashed sweet potatoes
- Maple glazed carrots
- Balsamic glaze Brussels sprouts
- Air fryer green beans
๐ก๏ธ Storage & reheating
Vegan stuffed acorn squash stores and reheats easily, meaning delicious leftovers for you! Just follow these tips to keep it fresh:
- Fridge: Store the leftover squash in an airtight container for up to 3-4 days.
- Freezer: You can freeze individual halves for up to 2-3 months. Wrap them in plastic wrap followed by aluminum foil, then store them in a freezer-safe bag or container to prevent freezer burn. Let them thaw overnight in the fridge.
- Reheating: Place your squash in a baking dish with a touch of water, then cover it with foil and heat it in the oven at 350F until warmed. Alternatively, you can warm it in an air fryer on the warm setting or in the microwave in 30โsecond intervals.
- Prep ahead: Complete the initial roasting step for the squash and prepare the filling a day in advance. Let the squash come to room temperature, then stuff and bake it for a few minutes before serving.
โป๏ธ Variations
- Risotto: Fill your squash with mushroom or saffron risotto for a creamy texture.
- Nut-free: Use pumpkin or sunflower seeds for a nut-free option.
- Sweet filling: Combine cooked apple chunks, cinnamon, nutmeg, and pecans.
- Roasted vegetables: Stuff the squash with a mixture of roasted bell peppers, zucchini, and eggplant. You can even use our Chipotle fajita veggies.
- High protein: Add some extra protein with chopped vegan chicken, pan-fried tofu, tempeh, or walnut meat.
๐งโ๐ณ Top tips
- Squash selection: Choose acorn squash that are similar in size for even roasting.
- Season generously: Donโt skimp on seasoning the squash before roasting.
- Sautรฉ the veggies thoroughly: Sautรฉ the onions and mushrooms until theyโre quite tender for the most aromatic flavor.
- Taste as you go: Adjust the seasonings in the filling before stuffing the squash.
- Don’t overfill: Overfilling can cause the stuffing to fall out during baking. Pack them tightly but donโt go overboard. You can also serve extra filling on the side.
- Check for doneness: You want the squash to be fork-tender but not mushy.
- Let them rest: Allow the stuffed squash to rest for a few minutes before serving.
๐ฌ FAQ
The squash is done when itโs tender enough to be pierced easily with a fork.
No, the skin becomes soft enough to eat once itโs roasted.
Omit the walnuts and add seeds like pumpkin or sunflower for a crunchy texture.
๐ด More hearty mains
If you enjoyed this vegan stuffed acorn squash recipe, check out some more of our heartiest dishes like these:
- Vegan Chickpea Salad: Fiber-rich cheapeas and Mediterranean mix-ins.
- Vegan Pumpkin Chili: Hearty chili flavors infused with pumpkin purรฉe.
- Vegan Pumpkin Soup: Silky-smooth, comforting, and nourishing lunch or dinner.
- Vegan Meatloaf: A simple lentil-based meatloaf thatโs high in protein.
25-Minute Vegan Stuffed Acorn Squash
Equipment
- Chef's knife
- Cutting board
- Baking pan
- Silicone baking mat
- Large skillet
Ingredients
Squash
- 3 medium-large acorn squash
- 1-2 tablespoons olive oil (extra virgin)
- Salt & pepper to taste
Filling
- 1 tablespoon olive oil (extra virgin)
- ยฝ white or yellow onion (diced)
- 4 ounces (4 large) cremini mushrooms (diced)
- 3 cloves garlic (minced)
- ยฝ cup walnuts (finely chopped)
- 2 tablespoons tamari (or soy sauce)
- 1 ยฝ cups cooked quinoa
- 1 can chickpeas (drained & rinsed)
- โ cup dried cranberries
- 1 tablespoon fresh thyme (minced)
For serving
- Fresh flat-leaf parsley (chopped)
Instructions
Squash
- Preheat the oven to 425ยฐF and line a baking sheet with parchment paper or a silicone baking mat.
- Slice each acorn squash in half vertically. Using a spoon, scoop out and discard the seeds.
- Brush the cut side of each squash half with olive oil, and season them generously with salt and pepper.
- Place the squash halves, cut side down, on the prepared baking sheet. Roast for 15-25 minutes, or until the squash is tender and easily pierced with a fork.
Filling
- While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium. Add the diced onion and mushrooms and sautรฉ for 5-6 minutes until the onions are translucent and the mushrooms are tender.
- Add the minced garlic and chopped walnuts to the skillet, cooking for another 1-2 minutes until fragrant.
- Pour in the tamari, then stir in the cooked quinoa, chickpeas, dried cranberries, and fresh thyme. Mix everything well, ensuring the ingredients are evenly distributed.
Assembly
- When the squash halves are tender, remove them from the oven. Carefully flip each half so that the cut side is facing up.
- Spoon the prepared filling into each squash half, pressing down gently to ensure it doesnโt fall out.
- Return the stuffed squash to the oven at 425ยฐF and bake for an additional 5-10 minutes, allowing the flavors to meld together.
- Remove the stuffed squash from the oven and sprinkle each half with freshly chopped parsley, then serve immediately while hot. Happy eating!
Video
Notes
- Squash selection: Choose acorn squash that are similar in size for even roasting.
- Season generously: Donโt skimp on seasoning the squash before roasting.
- Sautรฉ the veggies thoroughly: Sautรฉ the onions and mushrooms until theyโre quite tender for the most aromatic flavor.
- Taste as you go: Adjust the seasonings in the filling before stuffing the squash.
- Don’t overfill: Overfilling can cause the stuffing to fall out during baking. Pack them tightly but donโt go overboard. You can also serve extra filling on the side.
- Check for doneness: You want the squash to be fork-tender but not mushy.
- Let them rest: Allow the stuffed squash to rest for a few minutes before serving.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.