Vegan Stuffed Acorn Squash
This vegan stuffed acorn squash is loaded with a savory pear, pecan, and cranberry filling that tastes like Thanksgiving in every bite. It's the perfect main or side to your next holiday meal.
If you're a fan of acorn squash and have never tried stuffing it, drop what you're doing and get to it! 😉
The filling is a riff on my vegan apple walnut stuffing (which I adapted from my father's recipe that I begged for as a kid), swapping pears for apples, pecans for walnuts, and dried cranberries for raisins.
The result? A stuffed acorn squash vegan recipe that's sweet, savory, and hearty enough to serve as your main dish. Or slice it up as a side alongside your vegan Thanksgiving spread.
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Why this stuffed squash recipe
- Doubles as a main course or holiday side dish
- Scales easily for large gatherings
- Can be made gluten-free with a simple bread swap
- Make-ahead friendly for stress-free entertaining
- Kid-friendly and a family favorite recipe that's a great way to get some healthier ingredients in your diet
How to make the best stuffed acorn squash recipe
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.
Set the baking sheet 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.
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.
Once the tray of bread cubes has been removed from the oven, roast the squash until cooked through, about 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 and 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).
Tips
- Trim carefully. When cutting the bottoms and tops off each squash, remove just enough for them to stand upright without creating a hole.
- Test for doneness. The squash is ready when a fork pierces the flesh easily with no resistance.
- Toast the bread. Those 10 minutes in the oven keep the stuffing from turning soggy once you add the broth.
- Use a sturdy knife. Acorn squash have tough skin. I use my heaviest chef's knife and cut slowly.
Make-ahead instructions
I often prep this vegan stuffed squash a day ahead for holiday dinners. Roast the squash halves and make the stuffing separately, then store both in airtight containers in the refrigerator. When ready to serve, fill the squash, cover loosely with foil, and bake at 350° F for 20-25 minutes until heated through. Remove the foil for the last 5 minutes to crisp the top.
Substitutions and variations
- Gluten-free: Use your favorite gluten-free bread for the stuffing. I've used millet bread from my local farmers market with great results.
- Pears: Swap for chopped apple (about ½ cup) if that's what you have on hand.
- Pecans: Chopped walnuts work well here too.
- Dried cranberries: Raisins or dried cherries are good alternatives.
- Add protein: Stir in ½ cup cooked quinoa or wild rice to the stuffing. Keep an eye on quantities so you don't overstuff.
- Add garlic: I sometimes add 2 minced cloves when sautéing the onion.
- Add sweetness: A light drizzle of maple syrup before serving adds a nice touch.
- Air fryer method: Cut squash in half and air fry at 375° F for 20-25 minutes until tender. Make the stuffing on the stovetop as directed, fill the squash, then air fry for another 5 minutes. For more air fryer squash ideas, check out my dedicated guide.
This dish also belongs in your vegan casserole rotation, especially during the colder months.
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.
Ideas for serving
This stuffed acorn squash can be served as either a main or a side.
As a main, I love it with a simple side salad with balsamic vinaigrette or our vegan honey mustard dressing.
It also pairs well with vegan green bean casserole. It also goes well with other winter squash recipes, like our vegan roasted butternut squash risotto.
As a side, I love serving it with our maple Dijon baked tempeh as the main course.
Frequently asked questions
Yes, you can eat the skin of an acorn squash, just like various other kinds of squash. I find it easier to eat once it's been roasted and stuffed with all the good stuff!
You can cut your acorn squash either way on the cutting board, horizontally, or at the top of the squash from the stem to end. Just make sure it can sit on its skin side easily for roasting and cut it your favorite way so you can finish prepping and stuffing it.
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).
Notes
Nutrition
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