Today I've got a recipe for you that is easy enough for a weeknight meal, but fancy enough that you could serve this as the main dish at your Thanksgiving or Christmas feast! Don't you love dishes like that? These vegan stuffed acorn squash are a perfect warming winter deliciousness and they can even be made ahead of time. Hello, stress-free holidays! So savoury and rich in flavour with layers of texture - this acorn squash dish is a bonafide winner and will please everyone at your table.
I roast the acorn squash to perfection with slight caramelizing around the edges, yum. Then I enhance the quinoa with seasonal herbs, crunchy nuts or seeds, and chewy sweet pops of cranberry. I also add a tiny pinch of cinnamon which just adds the final oomph of deliciousness. The quinoa filling is so delicious that I've even made it all on its own just as a side dish. It's a celebration in your mouth!
I'm a big fan of my stuffed roasted butternut squash and my puff pastry wrapped lentil loaf for a fancy main at the holidays, but honestly with a few garnishes on top, these vegan stuffed acorn squash present just as beautifully, and are a little easier to prepare..
This recipe makes 4 halves, enough to serve 4 people. If you are having a larger celebration you can multiply the recipe as you see fit.
To make vegan stuffed acorn squash:
Cut the acorn squash in half and then use a spoon to scoop out and discard the seeds and guts of the squash. (If you like you can sort out the seeds and roast them just like pumpkin seeds).
Divide the oil over the 4 squash halves and use your fingers or a brush to spread the oil over the squash flesh. Bake cut side facing down on a baking pan for 25 - 35 minutes until the squash is fork-tender.
If you bake cut side down, the acorn squash will get golden brown around the edges which I love. Or if you choose to bake it cut side up, the edges will stay yellow. I like to bake it cut side down for this reason, but bake it the way you prefer.
To make the quinoa filling:
Heat the oil in a large high sided pan or pot over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and just begin to brown, about 5 minutes.
Add the quinoa and vegetable broth and cover with a lid. Bring to a simmer and continue to simmer for 10 - 15 minutes until the vegetable broth is absorbed and the quinoa is cooked.
Once the quinoa is cooked, stir in all of the remaining ingredients: the nuts or seeds, cranberries, thyme, sage, pepper, cinnamon, and add salt to taste.
*I found the vegetable broth I used had enough salt so I did not need extra. But taste your dish and add more if needed. Remove from heat.
To stuff the acorn squash:
Divide the quinoa mixture evenly among the acorn squash halves. Pack the quinoa it into the well of the squash. You may have extra quinoa leftover. Serve hot, and garnish with more fresh thyme or sage as desired.
Serve with your favourite side dishes such as my cranberry sauce, cheesy vegan scalloped potatoes, onion gravy, green bean casserole, or just a simple side salad.
Common Questions:
Can stuffed acorn squash be made ahead?
Yes you can. Allow the squash and quinoa to cool completely before covering and storing in the fridge for up to 2 days. To reheat, cover in foil in an oven preheated to 400F (200C) until heated through. If you like you can remove the foil for the last 5 - 10 minutes to crisp up the top slightly.
Can stuffed acorn squash be made oil-free?
Yes! Simply omit oil on squash and instead line the baking sheet with parchment paper. When preparing the quinoa, sauté the vegetables in water or broth instead of oil.
Bon appetegan!
Sam Turnbull
Vegan Stuffed Acorn Squash
Ingredients
For the acorn squash:
- 2 acorn squash, halved and seeds scooped out
- 1 tablespoon olive oil
For the stuffing:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup quinoa
- 2 cups vegetable broth
- ½ cup chopped walnuts, pecans, almonds, pistachios, pumpkin seeds, or sunflower seeds
- ½ cup dried cranberries
- 1 ½ teaspoon fresh thyme leaves, finely chopped
- ¾ teaspoon fresh sage, finely chopped
- ¼ teaspoon black pepper
- ⅛ teaspoon cinnamon
- salt to taste
Instructions
To cook the acorn squash:
- Preheat your oven to 400F (200C).
- Divide the oil over the 4 squash halves and use your fingers or a brush to spread the oil over the squash flesh. Bake cut side facing down on a baking pan for 25 - 35 minutes until the squash is fork-tender.
To make the quinoa filling:
- Heat the oil in a large high sided pan or pot over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and just begin to brown, about 5 minutes. Add the quinoa and vegetable broth and cover with a lid. Bring to a simmer and continue to simmer for 10 - 15 minutes until the vegetable broth is absorbed and the quinoa is cooked.
- Once the quinoa is cooked, stir in all of the remaining ingredients, the nuts or seeds, cranberries, thyme, sage, pepper, cinnamon, and add salt to taste. I found the vegetable broth I used had enough salt so I did not need extra, but taste your dish and add more if needed. Remove from heat.
To stuff the acorn squash:
- Divide the quinoa mixture evenly among the acorn squash halves, packing it into the well of the squash. You may have extra quinoa leftover. Serve hot, and garnish with more fresh thyme or sage as desired. See notes for making this dish ahead of time.
Notes
Nutrition
Ann M. says
I am eating this as I am typing this review. This was just the recipe I was looking for today! I got two acorn squash in my CSA share last week, and I needed a recipe. Like almost all of your recipes, Sam, I already had almost everything on hand. I used dried herbs instead of fresh, and it’s absolutely delicious!
Sam Turnbull says
Wonderful! So happy you love this recipe and many more Ann 🙂
Linda says
We made this last night. The only thing I omitted was the cranberries. I used dried herbs rather than fresh. We found it devoid of flavor. It may be that the cranberries are essential and that’s why it did not go well for us. It was easy to make and, perhaps, with some additional spices would be very good. Also, I think making it with rice or other grain might also improve the flavor.
Sam Turnbull says
Hi Linda, the use of fresh herbs and cranberries are what provide most of the flavor, so by changing the ingredients, you are changing the outcome of the dish. Hope that helps.
marge201 says
I plan to omit the cranberries, too, but will sub mushrooms and add dijon mustard.
Shannon says
I bought everything to make this when i went shopping today! Do you recommend serving this with your onion gravy? I will rate this when i make it later this week. It looks amazing!
Robin says
I made this as a casserole for a large family gathering last year. I followed the recipe other than chopping the squash. So good... everyone who tried it loved it.
Leanne says
Could you freeze this?
Yulca says
We simply love this recipe! We served it to friends in the past, just had it today as an easy weeknight meal (prepped on Sunday) & just decided to have it as our main course on Christmas this year. We used red kuri because acorn squash is not available here.
So fast, so easy, so yummy, so fancy!
Sam Turnbull says
Thrilled you loved it, Yulca!!
Anita says
I followed this recipe, except I left the oil out and added chopped mushrooms to the quinoa. Absolutely delicious! This site never disapppoints 🙂
Sam Turnbull says
Aww so happy to hear that, Anita 🙂
Alex says
Scrumptious! I had to make a few substitutions by using what I had available/off-hand. I opted to use favabeans, rice, and diced green bell peppers for the filling
🙂
Thank you!
Sam Turnbull says
You're most welcome 🙂
Anne says
I served this last night using pot barley instead of quinoa. My guests loved it, and I'll serve it again for sure. Lovely fall meal.
Sam Turnbull says
Wonderful!! SO happy you enjoyed it 🙂
Joanne says
As soon as I saw this recipe, I was excited! I didn’t have a chance to make it until recently and I loved it! I only had one squash (I used Delicata) so I had leftover stuffing. I served it cold the next night as a side dish and it was delicious.
I can’t wait to serve this to guests!
Sam Turnbull says
Amazing! 🙂
Dawn says
I made this last week to “rehearse” for Thanksgiving, and it was dynamite! I didn’t have any quinoa or cranberries so I subbed in a brown and black rice blend with farro and barley (I batch cook it almost weekly so I always have something healthy to eat) and chopped tart cherries. My carnivorous husband loved it, too! Can’t wait to make it again at Thanksgiving! Thanks for sharing!
Dawn says
Oh, and I threw in some chopped Granny Smith apple in the mix, too!
Sam Turnbull says
Yay!!! Thrilled it was such a hit, Dawn 🙂
Marilyn Leisz says
how do split the squash, I don't have a knife that sharp?
Dawn says
If you put the squash in the microwave for 2 minutes or so, it’s much easier to cut.
Sam Turnbull says
I recommend getting an 8-inch chefs knife like this one. It's my number 1 kitchen tool!
Sam Turnbull says
Hi Sita, apologies, I forgot to indicate in my recipe that the herbs should be finely chopped. I have updated it now. You can certainly use dried spices if you prefer.
Sam Turnbull says
Hi Devon, you can absolutely use raisins instead. I would definitely recommend keeping some sort of dried fruit in there as it adds such a nice chew and sweet pop of flavour. Enjoy!
Hedwig says
Just made this tonight, and it was really really good!!!
Sam Turnbull says
Yay! Thrilled you enjoyed it, Hedwig! Thanks for the review 🙂
Joanne says
Yay! I was just looking at my delicata squash and trying to decide what to do. I was a little bored with my mushroom, celery, onion, quinoa mix and then THIS popped up. I am so excited! PS - my favorite veggie broth is low sodium Pacific brand. I tell newbies to always have boxes in the pantry.
Toni says
Thank you for the veggie broth tip. Very helpful.
Sam Turnbull says
Awesome! I hope you love it, Joanne 🙂
Leila says
This recipe looks absolutely delicious. I will be making it this weekend. Thank you for sharing your divine culinary talents. ♥️♥️♥️
Sam Turnbull says
You're most welcome, Leila! I hope you love it 🙂