Why You’ll Love This Vegan Stuffed Acorn Squash
- It’s a Complete Meal in One Package. You get your veggie, your protein, your grain, and your healthy fats all nestled together. No need to fuss with multiple side dishes—this is dinner, sorted.
- The Texture Play is Seriously Addictive. We’ve got creamy squash, fluffy quinoa, toothsome lentils, crunchy walnuts, and chewy cranberries all in one bite. Honestly, you’ll notice every mouthful is a little different and exciting.
- It’s Naturally Beautiful with Zero Fuss. Acorn squash are just stunning. Once roasted, they caramelize beautifully and their shape makes them the perfect, natural serving vessel. It looks like you spent hours, but the oven does most of the work.
- It’s Incredibly Flexible. Not a fan of walnuts? Use pecans. Out of quinoa? Farro works wonderfully. This recipe is a fantastic template for cleaning out the fridge and still ending up with a spectacular meal.
Ingredients & Tools
- 2 medium acorn squash
- 2 tbsp olive oil, divided
- 1 tsp maple syrup
- 1/2 cup uncooked quinoa, rinsed
- 1 cup vegetable broth
- 1 cup cooked brown or green lentils
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- 1/2 cup walnuts, roughly chopped
- 1/3 cup dried cranberries
- Salt and black pepper to taste
Tools: A sharp chef’s knife, a sturdy baking sheet, parchment paper, a medium saucepan, a large skillet.
A quick note on the lentils—using pre-cooked lentils (canned is fine, just rinse them!) is a huge time-saver here. And that little bit of maple syrup? It’s not to make it sweet, but to enhance the natural caramelization of the squash… it’s a game-changer.
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 and have a deep green rind with a patch of orange—that orange spot indicates it was ripened on the ground and will be sweeter. Avoid any with soft spots or cracks.
- To rinse or not to rinse quinoa? Always rinse! Quinoa has a natural coating called saponin that can taste bitter or soapy. A fine-mesh strainer under cold water for a minute does the trick. You’ll notice the water runs clear.
- Don’t skip the fresh herbs. I know, it’s tempting to use dried, but trust me on this. Fresh sage and thyme have a brighter, more complex flavor that really makes the stuffing sing. If you absolutely must substitute, use 1/3 the amount of dried.
- Why toast the walnuts? Toasting nuts is a non-negotiable step for maximum flavor. It wakes up their oils and gives them a deeper, nuttier taste that stands up to the other ingredients. It only takes a few minutes but makes a world of difference.
How to Make Vegan Stuffed Acorn Squash
Step 1: Roast the Squash. First, preheat your oven to 400°F (200°C). This is key for getting a good roast. Carefully slice the acorn squash in half from stem to bottom—the trick is to use a sharp knife and a steady hand. Scoop out the seeds and stringy pulp with a spoon. Now, brush the cut sides with one tablespoon of the olive oil and drizzle with the maple syrup. Season generously with salt and pepper. Place them cut-side down on a parchment-lined baking sheet. Roasting them face down first helps them steam and become tender. Pop them in the oven for about 25-30 minutes.
Step 2: Cook the Quinoa. While the squash is roasting, let’s get the quinoa going. In your medium saucepan, combine the rinsed quinoa and the vegetable broth. Bring it to a boil, then immediately reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white “tails” (the germ) have spiraled out. Remove it from the heat and let it sit, still covered, for 5-10 minutes. Then, fluff it with a fork—this is what gives you light, separate grains instead of a mushy clump.
Step 3: Sauté the Aromatics. Heat the remaining tablespoon of olive oil in your large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn! Now, stir in the fresh sage and thyme. The aroma at this point is just… heavenly. It smells like autumn in a pan.
Step 4: Toast the Walnuts & Combine the Filling. Push the onion mixture to one side of the skillet and add the chopped walnuts to the empty space. Toast them for 2-3 minutes, stirring often, until they’re golden and smell nutty. Now, add the cooked quinoa, cooked lentils, and dried cranberries to the skillet. Give everything a really good stir to combine. Cook for another 2-3 minutes just to heat everything through. Season well with salt and pepper. Taste it! This is your chance to adjust the seasoning before it goes into the squash.
Step 5: Stuff and Finish. By now, your squash halves should be tender when pierced with a fork. Carefully remove the baking sheet from the oven—they’ll be hot!—and flip the squash halves over so the cut sides are facing up. They’ll have beautiful caramelized edges. Divide the quinoa-lentil filling evenly among the four squash halves, mounding it generously. Return the baking sheet to the oven for another 10-15 minutes, just to let everything heat through and the flavors meld together beautifully.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the squash perfectly, adding a fresh, crisp element to the meal.
- Garlic sautéed greens like kale or Swiss chard — A little extra greenery never hurts. The garlicky bitterness complements the sweet squash and savory filling wonderfully.
- Crusty, warmed bread with vegan butter — For soaking up any delicious bits left on the plate. It’s all about that comforting, carb-y goodness.
Drinks
- A dry hard cider — The apple notes are a natural friend to the squash, and the bubbles cleanse the palate between bites.
- A light-bodied red wine like Pinot Noir — Its earthy, berry flavors won’t overpower the dish but will enhance its savory depth.
- A warm mug of spiced chai tea — For a non-alcoholic option, the warm spices like cinnamon and cardamom echo the cozy, autumnal vibe of the meal.
Something Sweet
- A slice of vegan apple crisp — Staying with the fall fruit theme, a warm apple dessert feels like the most natural, satisfying follow-up.
- Dark chocolate avocado mousse — For a rich, creamy, and surprisingly light dessert that feels indulgent without being overly heavy.
- Vegan gingerbread cookies — The molasses and spice are a perfect, snappy little end to a hearty meal.
Top Mistakes to Avoid
- Mistake: Underseasoning the squash cavity. The inside of the squash itself needs love! Salting and peppering the flesh before roasting is crucial. Otherwise, the squash can taste a bit bland compared to the highly seasoned filling.
- Mistake: Overcooking the quinoa. If you let it boil vigorously for too long, it can become mushy. A gentle simmer with a tight-fitting lid is the way to go. I’ve messed this up before too, and the texture of the whole stuffing suffers.
- Mistake: Skipping the toasting step for the walnuts. Raw walnuts can have a slightly bitter edge and lack the deep flavor that toasted nuts bring. That toasty note is what ties the nuttiness of the quinoa and the earthiness of the lentils together.
- Mistake: Not roasting the squash cut-side down first. This initial roast face-down helps the squash steam in its own moisture, ensuring the flesh becomes perfectly tender. If you roast it cut-side up the whole time, the edges might dry out before the center is cooked.
Expert Tips
- Tip: Make it a meal prep superstar. You can roast the squash and prepare the filling up to 3 days in advance. Keep them separate in airtight containers in the fridge. When ready to eat, stuff the cold squash with the cold filling and bake for 20-25 minutes at 375°F until hot all the way through.
- 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 lovely richness and a restaurant-quality touch that’s honestly so simple.
- Tip: Get creative with the stuffing. This is a fantastic clean-out-the-fridge recipe. Try adding chopped mushrooms with the onions, swap in wild rice for the quinoa, or use pecans and apricots instead of walnuts and cranberries. The basic formula is very forgiving.
- Tip: For extra caramelization. If you want a deeper color and sweeter flavor on your squash, brush the cut sides with a mix of olive oil and maple syrup again *after* flipping them over, just before adding the stuffing for the final bake.
FAQs
Can I use a different type of squash?
Absolutely! Butternut squash is a great alternative—you’d just cut the neck into large “rings” and roast those. Delicata squash is wonderful because you don’t even have to peel it; the skin is edible. Just adjust the roasting time accordingly. A larger squash like kabocha will take longer, while a smaller delicata will cook faster. The principle remains the same: roast until fork-tender.
How do I store and reheat leftovers?
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 4 days. To reheat, the oven is best to keep the texture intact. Place it on a baking sheet at 350°F for 15-20 minutes, or until warmed through. The microwave will work in a pinch, but it can make the squash a bit watery and the filling less crisp.
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 use additives that contain gluten. All the other core ingredients—squash, quinoa, lentils, nuts—are naturally safe.
Can I make this nut-free?
Of course! Simply omit the walnuts. To replace that crunch, you could toast some sunflower seeds or pumpkin seeds (pepitas) and stir those in instead. They’ll give you a similar satisfying texture and a nice boost of healthy fats without any tree nuts.
My squash is really tough to cut. Any tricks?
This is a common problem! Here are two methods: 1) Poke the whole squash a few times with a sharp knife and microwave it for 2-3 minutes to slightly soften the skin. Let it cool enough to handle before cutting. Or 2) Use a large, sharp chef’s knife and a rubber mallet or rolling pin. Place the knife where you want to cut and gently tap the back of the blade with the mallet to rock it through the squash. Safety first—go slow!
Vegan Stuffed Acorn Squash
My go-to vegan stuffed acorn squash recipe! A hearty quinoa, lentil & walnut filling makes this a complete, beautiful autumn meal. Easy, flexible & incredibly delicious.
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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1/2 cup quinoa (uncooked, rinsed)
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1 cup vegetable broth
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1 cup lentils (cooked brown or green)
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1 small yellow onion (diced)
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2 cloves garlic (minced)
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2 tsp fresh sage (finely chopped)
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1 tsp fresh thyme leaves
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1/2 cup walnuts (roughly chopped)
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1/3 cup dried cranberries
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Salt and black pepper (to taste)
Instructions
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Roast the Squash. First, preheat your oven to 400°F (200°C). This is key for getting a good roast. Carefully slice the acorn squash in half from stem to bottom—the trick is to use a sharp knife and a steady hand. Scoop out the seeds and stringy pulp with a spoon. Now, brush the cut sides with one tablespoon of the olive oil and drizzle with the maple syrup. Season generously with salt and pepper. Place them cut-side down on a parchment-lined baking sheet. Roasting them face down first helps them steam and become tender. Pop them in the oven for about 25-30 minutes.01
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Cook the Quinoa. While the squash is roasting, let's get the quinoa going. In your medium saucepan, combine the rinsed quinoa and the vegetable broth. Bring it to a boil, then immediately reduce the heat to low, cover, and simmer for about 15 minutes. You'll know it's done when the grains are translucent and the little white 'tails' (the germ) have spiraled out. Remove it from the heat and let it sit, still covered, for 5-10 minutes. Then, fluff it with a fork—this is what gives you light, separate grains instead of a mushy clump.02
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Sauté the Aromatics. Heat the remaining tablespoon of olive oil in your large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for just one more minute until it's fragrant—be careful not to let it burn! Now, stir in the fresh sage and thyme. The aroma at this point is just… heavenly. It smells like autumn in a pan.03
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Toast the Walnuts & Combine the Filling. Push the onion mixture to one side of the skillet and add the chopped walnuts to the empty space. Toast them for 2-3 minutes, stirring often, until they're golden and smell nutty. Now, add the cooked quinoa, cooked lentils, and dried cranberries to the skillet. Give everything a really good stir to combine. Cook for another 2-3 minutes just to heat everything through. Season well with salt and pepper. Taste it! This is your chance to adjust the seasoning before it goes into the squash.04
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Stuff and Finish. By now, your squash halves should be tender when pierced with a fork. Carefully remove the baking sheet from the oven—they'll be hot!—and flip the squash halves over so the cut sides are facing up. They'll have beautiful caramelized edges. Divide the quinoa-lentil filling evenly among the four squash halves, mounding it generously. Return the baking sheet to the oven for another 10-15 minutes, just to let everything heat through and the flavors meld together beautifully.05
