Why You’ll Love This Vegan Stuffed Acorn Squash
- It’s a complete meal in one neat package. You’ve got your protein, your whole grains, and your vegetables all nestled together, making serving and cleanup an absolute breeze.
- The flavor and texture combo is seriously next-level. We’re playing with sweet and savory, soft and crunchy, all in a single bite. It’s a real symphony for your senses.
- It’s incredibly versatile and forgiving. Don’t have pecans? Use walnuts. Not a fan of cranberries? Try chopped apricots. This recipe is a wonderful template for whatever you have on hand.
- It’s as beautiful as it is delicious. The scalloped edges of the roasted squash halves make for a stunning presentation that will have everyone reaching for their phones to take a picture first.
Ingredients & Tools
- 2 medium acorn squash
- 2 tbsp olive oil, divided
- 1 tsp maple syrup
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 cup cooked brown or green lentils
- 1/2 cup vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1 tbsp fresh sage, finely chopped
- 1/2 tsp smoked paprika
- Sea salt and black pepper to taste
Tools: A sharp chef’s knife, a sturdy baking sheet, parchment paper, a large skillet.
The real stars here are the squash and the lentils—they provide the substance. But honestly, the little additions like the maple syrup and smoked paprika are what create that deep, complex flavor profile. Don’t skip them! A little goes a long way.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Picking the perfect squash. Look for acorn squash that are heavy for their size with a deep green rind and a nice, even shape. Avoid any with soft spots or cracks—they should feel firm and solid.
- To pre-cook or not to pre-cook the grains? This recipe works best with quinoa and lentils that are already cooked and cooled. It saves time and ensures the filling doesn’t get mushy. If you need to cook them, do it ahead of time and let them cool completely.
- Why fresh sage? While dried sage can work in a pinch, the fragrant, almost peppery flavor of fresh sage is just magical with sweet squash. If you can find it, it’s really worth it.
- The importance of a sharp knife. Acorn squash can be tricky to cut. A dull knife is a safety hazard. The trick is to slice a thin piece off the bottom or top to create a flat, stable surface before cutting it in half.
How to Make Vegan Stuffed Acorn Squash
Step 1: First, let’s tackle the squash. Preheat your oven to 400°F (200°C). Carefully slice the acorn squash in half from stem to bottom. This is the trickiest part—go slow and use a steady hand. Use a spoon to scrape out all the seeds and stringy pulp from the center. A grapefruit spoon works wonders here if you have one!
Step 2: Now, let’s get them ready for roasting. Brush the cut sides of the squash with about one tablespoon of the olive oil and drizzle lightly with the maple syrup. This will help them caramelize beautifully. Season generously with salt and pepper. Place them cut-side down on a parchment-lined baking sheet. Roasting them face-down first helps steam the flesh, making it incredibly tender.
Step 3: While the squash roasts for about 30 minutes, we’ll make the filling. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5-7 minutes. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for another minute until fragrant.
Step 4: Time to bring it all together. To the skillet, add the cooked quinoa, cooked lentils, vegetable broth, dried cranberries, chopped pecans, fresh sage, and smoked paprika. Give everything a really good stir. Let this mixture simmer for about 5-7 minutes, until the broth is mostly absorbed. The filling should be moist but not soupy. Taste it and adjust the seasoning with more salt and pepper if needed.
Step 5: After 30 minutes, carefully remove the baking sheet from the oven. The squash halves should be tender when pierced with a fork. Flip them over so the cut sides are facing up. They’ll have a lovely golden color. Divide the quinoa-lentil filling evenly among the four squash halves, piling it high.
Step 6: Pop the stuffed squash back into the oven for another 15-20 minutes. This final bake allows the flavors to meld and the top of the filling to get a little bit crispy. You’ll know it’s done when the edges of the squash are deeply caramelized and the filling is heated through.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the squash perfectly, balancing the plate.
- Garlic sautéed greens like kale or Swiss chard — Adding another green vegetable keeps the meal light and adds a different, delicious texture.
- Crusty, warm bread with vegan butter — For mopping up every last bit of the savory filling that might escape onto the plate. It’s a must for a truly cozy experience.
Drinks
- A crisp, dry hard cider — The apple notes are a classic pairing with squash and the bubbles help cleanse the palate between bites.
- A light-bodied red wine like Pinot Noir — Its earthy, berry flavors won’t overpower the dish and will complement the smokiness from the paprika.
- A warm mug of spiced chai tea — If you’re not drinking alcohol, the warm spices in chai mirror the autumnal vibes of the meal beautifully.
Something Sweet
- Vegan apple crisp with a scoop of vanilla bean ice cream — You’ve already got the oven on, so why not? It continues the cozy, fruit-and-spice theme in the most delightful way.
- Dark chocolate and orange pots de crème — A rich, silky chocolate dessert provides a sophisticated, contrasting finish that feels incredibly indulgent.
- Simple poached pears with a drizzle of maple syrup — Light, elegant, and not too sweet, this is a perfect way to end the meal without feeling overly full.
Top Mistakes to Avoid
- Mistake: Underseasoning the squash cavity. Remember to salt and pepper the inside of the squash before roasting. This seasons the vegetable itself, not just the filling. I’ve messed this up before too, and it makes a huge difference.
- Mistake: Using watery cooked quinoa or lentils. If your grains are soggy, your filling will be soggy. Make sure they are well-drained and cooled before adding them to the skillet.
- Mistake: Overcrowding the baking sheet. Give the squash halves some space! If they’re too close together, they’ll steam instead of roast, and you’ll miss out on that lovely caramelization.
- Mistake: Skipping the step of roasting the squash cut-side down first. This initial roast is key for achieving that melt-in-your-mouth texture. Flipping them allows the edges to caramelize in the final bake.
Expert Tips
- Tip: Toast your pecans. Before chopping them, give the pecans a quick toast in a dry skillet over medium heat for 3-4 minutes. This deepens their flavor immensely and adds an extra layer of nuttiness to the filling.
- Tip: Make it ahead for easy entertaining. You can roast the squash halves and prepare the filling up to two days in advance. Keep them separate in the fridge, then stuff and bake for the final 20 minutes before your guests arrive. It’s a total lifesaver.
- Tip: Add a creamy finish. Right before serving, drizzle a little vegan cashew cream or a tahini-lemon sauce over the top. It adds a gorgeous, restaurant-quality finish and a lovely creaminess.
- Tip: Get creative with the filling. This is a fantastic template! Try adding chopped apples instead of cranberries, swap walnuts for pecans, or stir in some chopped vegan sausage for a heartier version.
FAQs
Can I use a different type of squash?
Absolutely! Butternut squash is a great alternative, though you’ll need to adjust the roasting time as it’s often denser. You could use two smaller delicata squash (which have edible skin!) and treat each half as a single serving. The cooking principle remains the same—roast until tender.
How should I store and reheat leftovers?
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. To reheat, I find the oven or toaster oven (at 350°F/175°C for 15-20 minutes) works best to keep the texture right. The microwave can make the squash a bit rubbery and the filling soggy, so it’s not my first choice.
Is this recipe gluten-free?
Yes, as written, this Vegan Stuffed Acorn Squash is naturally gluten-free. Just always double-check that your vegetable broth is certified gluten-free, as some brands may contain hidden gluten or be processed in facilities that handle wheat.
My squash is still really hard after 30 minutes. What should I do?
Don’t worry! Squash sizes and densities can vary a lot. Just continue roasting it cut-side down until it’s easily pierced with a fork. It might need an extra 10-15 minutes. There’s no harm in letting the filling wait—it’s better to have perfectly tender squash.
Can I freeze the stuffed squash?
You can, but the texture of the squash may become a little watery upon thawing. The filling freezes beautifully, though. I’d recommend freezing the filling separately in a container, then thawing it in the fridge and stuffing fresh-roasted squash halves when you’re ready to eat.
Vegan Stuffed Acorn Squash
My easy Vegan Stuffed Acorn Squash is a complete meal in one! Roasted squash filled with quinoa, lentils, cranberries & pecans. Perfect for a cozy weeknight or holiday table.
Ingredients
Ingredients
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2 medium acorn squash
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2 tbsp olive oil (divided)
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1 tsp maple syrup
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1 small yellow onion (finely diced)
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2 cloves garlic (minced)
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1 cup quinoa (cooked)
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1 cup brown or green lentils (cooked)
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1/2 cup vegetable broth
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1/2 cup dried cranberries
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1/2 cup pecans (roughly chopped)
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1 tbsp fresh sage (finely chopped)
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1/2 tsp smoked paprika
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Sea salt (to taste)
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black pepper (to taste)
Instructions
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First, let's tackle the squash. Preheat your oven to 400°F (200°C). Carefully slice the acorn squash in half from stem to bottom. This is the trickiest part—go slow and use a steady hand. Use a spoon to scrape out all the seeds and stringy pulp from the center. A grapefruit spoon works wonders here if you have one!01
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Now, let's get them ready for roasting. Brush the cut sides of the squash with about one tablespoon of the olive oil and drizzle lightly with the maple syrup. This will help them caramelize beautifully. Season generously with salt and pepper. Place them cut-side down on a parchment-lined baking sheet. Roasting them face-down first helps steam the flesh, making it incredibly tender.02
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While the squash roasts for about 30 minutes, we'll make the filling. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until it's soft and translucent, about 5-7 minutes. You'll notice the kitchen starting to smell amazing. Add the minced garlic and cook for another minute until fragrant.03
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Time to bring it all together. To the skillet, add the cooked quinoa, cooked lentils, vegetable broth, dried cranberries, chopped pecans, fresh sage, and smoked paprika. Give everything a really good stir. Let this mixture simmer for about 5-7 minutes, until the broth is mostly absorbed. The filling should be moist but not soupy. Taste it and adjust the seasoning with more salt and pepper if needed.04
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After 30 minutes, carefully remove the baking sheet from the oven. The squash halves should be tender when pierced with a fork. Flip them over so the cut sides are facing up. They'll have a lovely golden color. Divide the quinoa-lentil filling evenly among the four squash halves, piling it high.05
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Pop the stuffed squash back into the oven for another 15-20 minutes. This final bake allows the flavors to meld and the top of the filling to get a little bit crispy. You'll know it's done when the edges of the squash are deeply caramelized and the filling is heated through.06
