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Vegan Stuffed Acorn Squash Recipe

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3.8 from 67 reviews

This Vegan Stuffed Acorn Squash recipe is a hearty and flavorful dish perfect for a cozy meal. Halved acorn squash is roasted until tender and filled with a savory mixture of cooked wild rice, sautéed vegetables, fresh herbs, and cranberries, then topped with pumpkin seeds and pomegranate arils for a burst of color and texture. This wholesome vegan entrée is rich in autumnal flavors and makes for an impressive but simple plant-based main course.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Acorn Squash

  • 3 acorn squash, halved and seeds removed

Stuffing

  • 1 1/2 cups cooked black or wild rice (about 1/2 cup dry)
  • 4 tbsp olive oil, divided
  • 1/2 cup diced shallot or yellow onion
  • 2 tsp finely minced garlic
  • 1/2 cup diced celery
  • 1 cup thinly sliced mushrooms
  • 1 1/2 cups chopped spinach or baby kale
  • 2/3 cup apple, diced finely
  • 1/3 cup fresh or frozen cranberries
  • 3 tbsp pumpkin seeds (pepitas)
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme
  • 1 tsp apple cider vinegar
  • 1 tsp fine kosher salt
  • 1/4 tsp black pepper

Topping

  • Pomegranate arils for topping

Instructions

  1. Prepare the Squash: Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush each half generously with 1 tablespoon of olive oil and place cut-side down on a baking sheet. Roast for about 25-30 minutes or until the flesh is tender when pierced with a fork.
  2. Sauté Vegetables: While the squash roasts, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced shallots or onion, minced garlic, and diced celery. Cook for about 3-4 minutes until the vegetables soften and become fragrant.
  3. Add Mushrooms and Greens: Add the sliced mushrooms to the skillet and cook for another 5 minutes until they release their moisture and begin to brown. Then stir in the chopped spinach or baby kale, cooking until wilted, about 2-3 minutes.
  4. Combine Stuffing Ingredients: Transfer the cooked vegetable mixture to a large bowl. Add the cooked wild or black rice, finely diced apple, cranberries, pumpkin seeds, chopped sage, thyme, apple cider vinegar, kosher salt, and black pepper. Mix well until fully incorporated and taste to adjust seasoning if necessary.
  5. Stuff the Squash: Remove the roasted acorn squash halves from the oven and flip them cut-side up. Spoon the stuffing mixture evenly into each squash half, pressing lightly to fill the cavities well.
  6. Finish Roasting: Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes until everything is heated through and the tops are slightly golden.
  7. Serve: Remove from the oven and garnish with fresh pomegranate arils to add a juicy, colorful contrast. Serve warm and enjoy your nutritious vegan stuffed acorn squash!

Notes

  • Use wild or black rice for a nuttier flavor and added texture.
  • You can substitute spinach with baby kale as indicated, or any leafy green of your choice.
  • For extra crunch, toast the pumpkin seeds lightly before adding to the stuffing.
  • This dish can be prepared ahead by cooking the stuffing mixture in advance and assembling just before baking.
  • Leftovers store well in the fridge for up to 3 days and reheat nicely.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-stuffed-acorn-squash-recipe/