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Stuffed Acorn Squash (Vegan Main Dish)

Your go-to vegan main dish for holidays and company: easy but impressive stuffed acorn squash. Make it ahead of time and pop in the oven before serving.

Your go-to vegan main dish for holidays and company: easy but impressive stuffed acorn squash. Make it ahead of time and pop in the oven before serving.

Vegan Main Dish for Holidays & Company

Gone are the days of being the only vegan or vegetarian at the holiday table & being stuck with a side salad! Whether you’re keeping it small, hosting a crowd or headed to a potluck: stuffed acorn squash is an impressive and delicious vegan main dish is a satisfying main course. Meat eaters will also love it as a creative twist on stuffing.

  1. Roast the halved acorn squashes.
  2. Saute peppers, onions, beans and raisins in broth. Add cornbread stuffing mix.
  3. Fill acorn squash with stuffing mix.
  4. Return to the oven to quickly crisp the top.

Y’know how my family are my recipe guinea pigs? This one turned out to be a total keeper for us and will be on the table for the upcoming winter holidays!

“I think I like this better than turkey stuffing! It tastes really good and looks impressive.”

– said my steak-loving, grill-master, carnivore husband Jeremy

In case you think food bloggers kids are different than your kid: My almost-10-year-old daughter randomly decided she hates stuffing and refused to try it. Twice. 🤷🏼‍♀️ She did, however, give us her stuffing and ate the acorn squash right down to the skin.

4 Reasons to Love Stuffed Acorn Squash

  1. “Hits the spot” with traditional holiday flavors: savory and moist cornbread stuffing, plump golden raisins for a sweet accent, and tender squash, peppers & onions.
  2. Make it ahead of time: roast the squash, saute the stuffing and fill the acorn squash. Then either keep warm in the oven or refrigerate & reheat before company arrives.
  3. It looks impressive and is fun to eat. Roasted winter squashes get this beautiful crispy char, and it looks like a total magazine recipe when stuffed. It’s also a meal in it’s own bowl… like soup in a bread bowl, or twice baked potatoes.
  4. It’s a delicious side dish for the holiday-turkey-crowd, but is a complete meal for herbivores! Pinto beans add protein, cornbread stuffing is filling, and there are several servings of veggies. I think a lil scoop of cranberry sauce on top would be magical.

Let’s Make Stuffed Acorn Squash!

ingredients to make stuffed acorn squash arranged in small bowls

Roasted Acorn Squash

With a sharp chef knife, cut acorn squashes in half lengthwise. Use a metal table spoon to scoop out the seeds and discard.

Line a baking sheet with foil and mist lightly with cooking oil. Place the acorn squash halves face down. Roast until tender with a gorgeous char.

Saute Veggies & Cornbread Stuffing

While the acorn squash is roasting, heat a little vegan butter in a non-stick skillet over medium heat. When melted, add diced yellow onion and diced red pepper. Cook for 8-10 minutes or until onion is translucent.

Add pinto beans, raisins, Italian herb blend and vegetable broth. If you’ve been here for more than a minute, you KNOW how I feel about my little jars of vegetable broth concentrate paste! So much more umami & flavor than cartons…. and less trash.

Simmer for 5-10 minutes.

The squash will be done right abouuuuut…. NOW! Wearing an oven mitt, hold the squash steady and use a metal table spoon to scoop out some of the yellow acorn squash. Add it to the pan. Then add cornbread stuffing mix. Stir to coat. Add a splash more water or broth if needed. The roasted acorn squash keeps the cornbread stuffing moist, tender and with the perfect “crumb”.

Note: My family tried this dish with the acorn squash halves still intact (not scraped out) and we ended up eating the stuffing first, then having to work at the acorn squash below. It is far easier – especially if you’re serving guests at a holiday – to include some of the squash in the filling. Think: twice baked potatoes!

Spoon the stuffing mixture into the squash halves evenly. Return the pan to the oven to get a little crispy on the top…. 15 minutes should do!

Make-Ahead Tip: Once the squash is stuffed, you can simply leave the pan out on the counter while you prepare the rest of the holiday meal or wait for your guests to arrive. Reheat the oven & put the squash in to reheat for about 20 minutes (or until heated through, depending on how much they cooled off).

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Stuffed acorn squash in a red casserole dish at a holiday table

Vegan Holiday Stuffed Acorn Squash


  • Author: Katie Allen
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

Your go-to vegan main dish for holidays and company: easy but impressive stuffed acorn squash. Make it ahead of time and pop in the oven before serving.


Scale

Ingredients

  • 4 acorn squashes
  • 1 tablespoon vegan butter (I use Earth Balance)
  • 1/2 yellow onion, diced
  • 1 red bell pepper, diced
  • 14 oz can pinto beans, drained and rinsed
  • 1 cup golden raisins
  • 1 teaspoon Italian seasonings blend
  • 1 1/2 cups vegetable broth (I use Better Than Bouillon Vegetable Broth Concentrate)
  • 2 cups cornbread stuffing

Instructions

Roast Acorn Squash

  1. Preheat oven to 450.
  2. Cut acorn squash in half lengthwise. Scoop out the seeds with a metal table spoon. Line a baking sheet with foil then spray lightly with cooking oil. Place squash face down. Roast for about 30 minutes or until fork tender.

Saute Stuffing Mixture

  1. While the squash is roasting, heat vegan butter in a non-stick pan over medium heat until melted (about 2-3 minutes)
  2. Add onion & red pepper and cook for 8-10 minutes, stirring occasionally, until onion is translucent.
  3. Add pinto beans, raisins, Italian seasonings, and vegetable broth. Bring to a simmer. Cook for 5-10 minutes. 
  4. Acorn squash should be done about now. Remove from oven and use an oven mitt & spoon to gently scoop the yellow acorn squash into the pan. Stir.
  5. Add cornbread stuffing to the pan. Remove from heat and stir.
  6. Fill squash with the cornbread mixture.
  7. Return pan of stuffed acorn squash to the oven, for the top to get crispy (about 15 minutes).

Notes

  • This recipe is vegan.
  • Vegetarians may wish to sprinkle parmesan cheese on top before returning the stuffed squashes to the oven.
  • You may try substituting gluten-free cornbread stuffing, however it has not been tested with this recipe. If you do try it, please let me know how it worked!
  • Make-Ahead Tip: Once the squash is stuffed, you can simply leave the pan out on the counter while you prepare the rest of the holiday meal or wait for your guests to arrive. Reheat the oven & put the squash in to reheat for about 20 minutes (or until heated through, depending on how much they cooled off).
  • Category: Holiday
  • Method: Roast
  • Cuisine: American

Keywords: stuffed acorn squash, acorn squash stuffing, vegan holiday recipe, vegan Thanksgiving, vegan Christmas

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