Vegan Stuffed Acorn Squash
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 made vegan and gluten-free) 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.
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Why you'll love this stuffed squash recipe
- Perfect for holiday dinners
- Simple to scale to make more servings for a larger crowd around the dinner table
- Easy side dish recipe or one that can be enjoyed as a healthy main dish
- Kid-friendly and a family favorite recipe that's a great way to get some healthier ingredients in your diet
Ingredients you'll need
For the stuffing
- Cubed bread
- Olive Oil (or Vegan Butter)
- Chopped Onions
- 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.
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
- 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.
- The easiest way to tell when your acorn squash is cooked is to use a fork and see when it is easily pierced through with the fork.
Substitutions and variations
- 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.
- Stuffing - Try adding in some cooked quinoa or wild rice mix, with a dash or two of lemon juice for some extra flavor. Just watch how much you add in as you don't want to have too much stuff to stuff into the squash, so pay attention to the size of your squash when deciding what to add in.
- Add Garlic - It never hurts to add in some garlic! You can use minced garlic or garlic powder.
- Add a Little Sweetness - Make this slightly sweeter with a drizzle of maple syrup
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, we love it with a simple side salad with balsamic vinaigrette or our vegan honey mustard dressing.
It also pairs well with our vegan green bean casserole. It also goes well with other winter squash recipes, like our vegan roasted butternut squash risotto.
As a side, we 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.
Vegan Stuffed Acorn Squash
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
Nutrition
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