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
(click stars to vote)
Vegan Stuffed Acorn Squash
Servings: stuffed squash halves
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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
- â…› teaspoon ground cinnamon
- salt to taste
Instructions
To cook the acorn squash:
- Preheat your oven to 400F (200C).
- Halve the squash and use a spoon to scoop out the seeds and stringy bits. 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.
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Notes
Nutrition
Karen McGregor-Lucchesi says
I made this for Christmas Eve dinner! It was simple to make, festive (I used red quinoa lol) and delicious. Thank you for an amazing recipe Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear you loved it. Thank you for the great review Karen 🙂