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    Home » Main Courses

    Vegan Stuffed Acorn Squash

    Published: Dec 6, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing overhead of serving of stuffed acorn squash on white plate with text title overlay

    This festive vegan stuffed acorn squash is the perfect dish for the fall, Thanksgiving, Christmas, or any of the December holidays! Doubling as a main or a side, this dish features roasted acorn squash filled with a simple homemade stuffing that can be easily made gluten-free!

    Jump to Recipe
    overhead of serving of vegan stuffed acorn squash on white plate with fork behind it

    If you're a fan of acorn squash and have never tried stuffing it, drop what you're doing and get to it! 😉

    All kidding aside, filling acorn squash with stuffing totally takes this autumn staple to the NEXT LEVEL!

    If you're like me, then stuffing is one of things you most look forward to eating at holiday time.

    And you'll totally have to check out my vegan apple walnut stuffing which I veganized (and gluten-free-anized) from my father's signature recipe that I begged for year after year as a kid.

    The stuffing for this acorn squash is actually a modified version of the apple walnut one, using pears, pecans and dried cranberries instead of apples, walnuts and raisins.

    Jump to:
    • Ingredients
    • How to make stuffed acorn squash
    • Tips
    • Substitutions
    • Storing and reheating
    • Ideas for serving
    • Recipe
    front close-up view of 1 serving of acorn squash on white serving platter with 3 more blurred out behind it

    Ingredients

    For the stuffing

    • Cubed bread
    • Olive Oil (or Vegan Butter)
    • Chopped Onion
    • Salt
    • Chopped Pear
    • Chopped Pecans
    • Dried Cranberries (use no sugar added if preferred)
    • Vegetable Broth (use low sodium if preferred)
    • Sage

    For the squash

    • 2 Acorn Squash
    • Olive Oil
    • Salt
    • Black Pepper

    See recipe card for quantities.

    front view of serving of acorn squash on white plate

    How to make stuffed acorn squash

    Preheat the oven to 400° F and line two baking sheets with parchment paper.

    Spread the bread cubes out in an even layer on one of the parchment-lined baking sheets.

    Bake for 10 minutes.

    • bread cubes on parchment-lined baking sheet before toasting in oven
    • bread cubes on parchment-lined baking sheet after toasting in oven

    Set aside until ready to use.

    While the bread is in the oven, prepare the acorn squash.

    Using a sharp chef's knife, carefully trim a little off the top (including the stem) and bottom of each squash, just enough so that it will stand upright on either side.

    Carefully cut each squash in half horizontally.

    Scoop out the seeds of each squash half with a spoon or ice cream scoop.

    • 4 cut acorn squash halves on wooden board
    • 4 acorn squash halves after removing seeds on wooden board

    Place the squash flesh side up on the parchment-lined baking dish.

    Brush olive oil onto each squash and sprinkle with salt and pepper to taste.

    Flip the squash over so that it is flesh side down.

    • 4 acorn squash halves with olive oil, salt and pepper on parchment-lined baking sheet
    • 4 acorn squash halves flipped over to be face down on parchment-lined baking sheet

    Once the tray of bread cubes has been removed from the oven, roast the squash until cooked through, about 30 minutes.

    4 acorn squash halves face up on parchment-lined baking sheet after roasting

    After the squash has been roasting for 20 minutes, make the stuffing.

    Heat olive oil in a non-stick pan over medium heat.

    Add the chopped onion and season with salt to taste.

    Cook on medium until the onion is translucent, about 3 minutes, stirring frequently.

    Add the chopped pear and cook on medium for another 2 minutes.

    Turn off the heat and add the bread cubes and the remaining stuffing ingredients.

    Stir until the bread absorbs the broth and set aside until ready to use.

    stuffing after cooking in non-stick pan

    Carefully flip over each of the squash halves.

    Tongs work well for this since the squash will be hot.

    Fill each squash half with the stuffing mixture.

    4 cooked acorn squash halves filled with stuffing mixture on parchment-lined baking sheet

    Lower the oven temperature to 350° F and bake until stuffing is lightly browned and heated throughout (approximately 10-15 minutes).

    4 acorn squash halves with stuffing after roasting in oven on parchment-lined baking sheet

    Tips

    • When cutting the bottoms and tops off of each squash, be sure to just cut enough for them to stand upright, but not create a hole.
    • Squash is cooked when it is easily pierced through with a fork.
    slight overhead view of serving of acorn squash on platter with 3 more blurred out on the platter

    Substitutions

    • Gluten-Free - Simply use a gluten-free bread to make the stuffing to make this recipe gluten-free. I used a millet bread from my local farmers market but you can use your favorite brand.
    • Pears - Feel free to swap the chopped pear for chopped apple (about ½ cup).
    • Pecans - You can use chopped walnuts instead of the pecans if preferred.
    • Dried Cranberries - Feel free to use raisins instead if you'd like.
    front close-up view of 1 acorn squash serving on platter with more servings blurred out behind it

    Storing and reheating

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    Reheat in a 350° F oven until warmed throughout, about 10-15 minutes.

    Cover tops lightly with foil if starting to burn.

    overhead of 4 servings of stuffed acorn squash on white platter with dried cranberries around

    Ideas for serving

    This stuffed acorn squash can be served as either a main or a side.

    As a main, we love it with a simple side salad with balsamic vinaigrette or our vegan honey mustard dressing.

    As a side, we love serving it with our maple Dijon baked tempeh as the main course.

    Recipe

    overhead of stuffed acorn squash on white plate
    Print Recipe Save RecipeSaved!
    5 from 1 vote

    Vegan Stuffed Acorn Squash

    This festive vegan stuffed acorn squash is the perfect dish for the fall, Thanksgiving, Christmas, or any of the December holidays! Doubling as a main or a side, this dish features roasted acorn squash filled with a simple homemade stuffing that can be easily made gluten-free!
    Course Main Course, Side Dish
    Cuisine American, Gluten-Free, Vegan
    Keyword christmas, dairy-free, gluten free, holiday recipes, squash, stuffing, thanksgiving, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 4
    Calories 340kcal
    Author Sherri Hall

    Ingredients

    FOR THE STUFFING

    • 2 cups cubed bread (about ½" cubes; gluten-free if needed)
    • 1 tablespoon olive oil (you can use vegan butter if preferred)
    • ⅓ cup chopped onion
    • fine sea salt to taste
    • 1 medium pear, peeled and chopped
    • ⅓ cup chopped pecans
    • ⅓ cup dried cranberries (use no sugar added if preferred)
    • ¾ cup vegetable broth (low sodium if preferred)
    • ¾ teaspoon rubbed or ground sage

    FOR THE SQUASH

    • 2 small to medium acorn squash
    • 2 teaspoon olive oil
    • fine sea salt to taste
    • freshly ground black pepper to taste

    Instructions

    • Preheat oven to 400° F and line two baking sheets with parchment paper.
    • Spread the bread cubes out in an even layer on one of the parchment-lined baking sheets. Bake for 10 minutes. Set aside until ready to use.
    • While the bread is in the oven, prepare the acorn squash. Using a sharp chef's knife, carefully trim a little off the top (including the stem) and bottom of each squash, just enough so that it will stand upright on either side, but not enough to make a hole.
    • Carefully cut each squash in half horizontally.
    • Scoop out the seeds of each squash half with a spoon or ice cream scoop.
    • Place the squash flesh side up on the parchment-lined baking dish.
    • Brush ½ teaspoon olive oil onto each squash and sprinkle with salt and pepper to taste. Flip the squash over so that it is flesh side down.
    • Once the tray of bread cubes has been removed from the oven, roast the squash until it is easily pierced through by a fork (approximately 30 minutes).
    • After the squash has been roasting for 20 minutes, make the stuffing. Heat olive oil in a non-stick pan over medium heat.
    • Add the chopped onion and season with salt to taste. Cook on medium until the onion is translucent, about 3 minutes, stirring frequently.
    • Add the chopped pear and cook on medium for another 2 minutes.
    • Turn off the heat and add the bread cubes and the remaining stuffing ingredients. Stir until the bread absorbs the broth. Set aside until ready to use.
    • Carefully flip over each of the squash halves. Tongs work well for this since the squash will be hot. Fill each squash half with the stuffing mixture. Lower the oven temperature to 350° F and bake until stuffing is lightly browned and heated throughout (approximately 10-15 minutes).

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350° F oven until warmed throughout, about 10-15 minutes. Cover tops lightly with foil if starting to burn.
    Inspired by Vegan Blueberry and our vegan apple walnut stuffing.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. 

    Nutrition

    Calories: 340kcal | Carbohydrates: 54g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Fiber: 7g
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    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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