VEGAN STUFFED ACORN SQUASH
Vegan Stuffed Acorn Squash is naturally sweet, oven-roasted acorn squash filled with a flavorful stuffing of lentils, wild rice, and fresh vegetables, finished with a walnut cranberry twist. Warm, comforting, and full of autumn flavors, it makes a show-stopping centerpiece for a cozy fall dinner or a perfect vegan Thanksgiving recipe.
TENDER SWEET SQUASH
This vegan stuffed acorn squash is easier than you may think. Simply cut an acorn squash in half, scoop out the seeds and stringy center, drizzle with olive oil, and sprinkle with salt & pepper. Then roast flesh side down about 40 minutes until tender.
HEARTY LENTIL FILLING
Prepare this delicious and hearty filling with onions, celery, carrots, green lentils, and wild rice blend. Season with common pantry seasonings and cook until tender. Finish with walnuts and cranberries and fill the stuffing into the squash. This recipe tastes just as good as it looks.
SIMPLE STEPS FOR THIS VEGAN STUFFED ACORN SQUASH
Sauté Diced Onions, Celery, & Carrots
Add Spices, Lentils, Wild Rice, Cover, and Cook for About 45 Minutes
Bake Acorn Squash with Olive Oil, Salt & Pepper Until Tender
Vegan Stuffed Acorn Squash Ingredients
STEP 1 – PREPARE THE STUFFING:
Drizzle olive oil in a large skillet over medium heat.
Dice onion, celery, and carrots and add to the pan.
Cook about 10 minutes, stirring frequently, until vegetables soften.
Add seasonings and cook 2 minutes.
Stir in vegetable broth, then add lentils and wild rice. Cover, reduce heat, and simmer 45–50 minutes until lentils are tender.
STEP 2 – PREPARE THE ACORN SQUASH:
Preheat oven to 400°F.
Wash squash and cut each in half. Scoop out seeds and stringy center.
Drizzle squash with olive oil and sprinkle with salt and pepper.
Place cut side down on a parchment-lined baking sheet and roast 35–40 minutes until tender.
STEP 3 – FINISH THE STUFFING:
Taste the lentil and rice mixture and adjust seasoning as needed.
Roughly chop walnuts and add with dried cranberries. Stir and heat through 5 minutes.
STEP 4 – SERVE:
Spoon stuffing into roasted squash halves.
Sprinkle with fresh parsley if desired.
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Vegan Stuffed Acorn Squash
Ingredients
VEGGIES FOR STUFFING
- Drizzle Olive Oil
- 1 Medium Yellow Onion
- 2 Ribs Celery
- ½ Bag Baby Carrots (16 oz bag) (more or less as desired)
SEASONINGS
- 1 tbsp Italian Seasoning
- 1 tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Dried Sage
- 1 tsp Thyme
- 1 tsp Nutmeg
- 1 tsp Salt
- ½ tsp Pepper
STUFFING
- 1 Box Vegetable Broth Carton (32 oz ea)
- 1 Cup Green Lentils
- ½ Cup Wild Rice Blend
- ½ Cup Walnuts
- ⅓ Cup Dried Cranberries
FOR SQUASH
- Drizzle Olive Oil
- 3 Acorn Squash
- Salt & Pepper (to taste)
OPTIONAL
- Handful Fresh Parsley
Instructions
- Preheat Oven to 400°.
PREPARE STUFFING
- Drizzle olive oil into a large skillet over medium heat.Drizzle Olive Oil
- Dice the onion, celery, and carrots, then add them to the pan.1 Medium Yellow Onion, 2 Ribs Celery, ½ Bag Baby Carrots (16 oz bag)
- Cook for about 10 minutes, stirring frequently, until the vegetables begin to soften.
ADD SEASONINGS
- Add all seasonings to the pan. Stir well and cook for about 2 minutes to let the flavors blend.1 tbsp Italian Seasoning, 1 tbsp Nutritional Yeast, 1 tsp Garlic Powder, 1 tsp Dried Sage, 1 tsp Thyme, 1 tsp Nutmeg, 1 tsp Salt, ½ tsp Pepper
COOK STUFFING MIXTURE
- Pour in the vegetable broth and stir to combine. Bring the mixture to a boil.1 Box Vegetable Broth Carton (32 oz ea)
- Add the lentils and wild rice blend, stirring well. Cover, reduce heat to low, and let simmer for 45–50 minutes, stirring occasionally, until the lentils are tender. Start checking around 40 minutes and adjust as needed, cooking time may vary slightly.1 Cup Green Lentils, ½ Cup Wild Rice Blend
PREPARE ACORN SQUASH WHILE STUFFING IS COOKING
- Wash the outside of each squash to remove any dirt.
- Cut each squash in half and scoop out the seeds & stringy center, discard.3 Acorn Squash
- Drizzle a small amount of olive oil inside each squash half. Use your hands or a brush to spread the oil evenly over the orange flesh.Drizzle Olive Oil, Salt & Pepper
- Sprinkle lightly with salt and pepper. Place the squash halves cut side down on a parchment-lined baking sheet.
- Roast for about 40 minutes, checking for tenderness at 35 minutes. The squash should be easily pierced with a fork but still hold its shape.
AFTER LENTILS ARE COOKED TO DESIRED TENDERNESS
- Taste the lentil and rice mixture and adjust the seasoning as needed.
- Roughly chop the walnuts, then add them along with the dried cranberries to the mixture. Stir well to combine and heat through for another 5 minutes.½ Cup Walnuts, ⅓ Cup Dried Cranberries
- To serve, spoon the stuffing into the roasted acorn squash halves. Sprinkle with fresh parsley, if desired, for a pop of color.Handful Fresh Parsley
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FAQ'S FOR THIS VEGAN STUFFED ACORN SQUASH RECIPE
1. Can I make this Vegan Stuffed Acorn Squash ahead of time?
Yes! You can prepare the stuffing a day in advance and store it in the refrigerator. Roast the squash just before serving and then fill it with the warmed stuffing.
2. Can I use a different type of squash?
Absolutely! Kabocha or delicata squash work well as alternatives. Keep in mind that cooking times may vary slightly depending on the size and density of the squash.
3. Can I make this gluten-free?
Yes! This recipe is naturally gluten-free, especially since it uses lentils and wild rice for the stuffing. Just double-check any packaged ingredients like vegetable broth for hidden gluten.
4. Can I add other mix-ins to the stuffing?
Definitely! Chopped apples, sautéed mushrooms, or roasted butternut squash can add extra flavor and texture. Feel free to experiment while keeping the core flavors balanced.
