DinnerLunchRecipesSide Dishes

Sweet & Savory Stuffed Acorn Squash (Vegan & GF)

posted by Melissa Huggins October 17, 2016 41 Comments
Get ready to wow your guests with this elegant & scrumptious Stuffed Acorn Squash. It's sweet, savory, hearty and oh-so gorgeous!

Get ready to wow your guests with this elegant & scrumptious Stuffed Acorn Squash. It’s sweet, savory, hearty and oh-so gorgeous!

Vegan Stuffed Acorn SquashAcorn squash is my favorite autumn vegetable.

They’re so beautiful on the outside and have a sweet, nutty flavor on the inside. They are delicious steamed, stuffed, sautéed or roasted.

I prefer the Stuffed Acorn Squash because it’s so versatile and can be filled with almost anything. Also, it can be served as a side dish or main meal. It’s satisfying, beautiful and delicious.

Stuffed Acorn Squash makes the perfect holiday meal. It’s festive, eye-catching and makes a wonderful centerpiece. You’ll be the talk of the party (in a good way).

They’ll think you slaved away for hours in the kitchen, but really you were drinking wine while everything was roasting.

Also, you can prepare the stuffing ahead of time and pop it in the fridge. Then the next day, you’ll only have to roast, stuff & drink more wine.


Sweet or savory?

I prefer a balance of both. I loaded these babies up with sautéed onions, celery, garlic, sweet apples, tangy cranberries, mushrooms, warm spices & quinoa. You’ll get a burst of flavor in every bite. Sometimes I’ll add vegan sausage to the mix. Yum!

This recipe could seem intimidating at first, but it’s really quite easy. You just cut the acorn squash in half, scoop out the soft inside, brush on some oil, sprinkle with salt & pepper and stick in the oven to roast to perfection. It will transform into tender, golden & buttery goodness.

While the squash is doing its thing, you can prepare the filling. Chop up your veggies, add some oil to a pan & start sautéing away. When everything is tender & flavorful, add your cooked quinoa and let the flavors marry together.

Vegan Stuffed Acorn SquashIf you have leftover filling, just store in the fridge for another day. It’s perfect for wraps, or a side dish for breakfast, lunch or dinner. The options are endless.

When the acorn squash is ready, you just stuff it and bake it, until the top of the stuffing gets a little crispy. Feel free to skip this step if you’d prefer. The squash will still be delicious! I just prefer everything a little extra toasty, so I go for the home stretch.

Oh, did I mention that your house will radiate a heavenly aroma? You might have neighbors knocking at your door to “borrow” something, but they secretly want a last-minute invite. 😉


Stuffed Acorn Squash is fun to eat

I like each bite to have a balance of texture & flavor, so I scrape a bit of squash with the stuffing but feel free to mash it all together and go-to-town. It all works!

Now, you don’t have to reserve this yumminess for special occasions only, so go ahead an enjoy these anytime. They are the perfect make-ahead meal, too.

You can prepare them on Sunday and have them for lunch or dinner during the week. Just wrap them up in foil and pop in the oven until thoroughly heated. Easy-peasy!

So, are you ready to enjoy this fall-fabulous meal? Let’s do this!


*Click photo to pin*

Get ready to wow your guests with this elegant & scrumptious Stuffed Acorn Squash. It's sweet, savory, hearty and oh-so gorgeous!



I’d love to hear from you

If you make this Stuffed Acorn Squash, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

5 from 5 votes
Stuffed Acorn Squash
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Get ready to wow your guests with this elegant & scrumptious Stuffed Acorn Squash. It's sweet, savory, hearty and oh-so gorgeous!
Course: Entree | Side, Main Course
Recipe Type: Gluten-Free, Vegan
Servings: 6
Calories: 280 kcal
Author: Melissa | Vegan Huggs
  • 1 cup dry quinoa , cooked according to package instructions. (add a pinch of salt to the water)
  • 3 acorn squash (medium-sized)
  • 2 1/2 tablespoons olive oil (or preferred cooking oil)
  • 1 cup onion , diced
  • 2 cloves garlic , minced
  • 1/2 cup celery , diced
  • 1 large apple , diced
  • 2 cups cremini mushrooms , cleaned and chopped (about 8 oz)
  • 1/2 cup cranberries (fresh or frozen)
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1/4 teaspoon cinnamon
  • 1 teaspoon Himalayan salt (or preferred salt), more to taste
  1. Preheat oven to 375 degrees F
  2. Cut the top & bottom off each squash (just enough to leave a flat edge, so the squash can stand up). Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
  3. Place the squash on a baking sheet, cut-side up. Brush the inside with the olive oil and sprinkle with salt & pepper. Roast the squash for about 30-40 minutes, or until tender (test tenderness with a fork)
  4. While the squash is roasting, you can prepare the filling. In a large pan, heat the oil over medium heat. Sauté the onion, celery, garlic & apples, until softened. About 6-8 minutes
  5. Add the mushrooms, cranberries, salt, pepper, garlic and spices. Sauté about 5-6 minutes, or until mushrooms & cranberries are softened. If the mushrooms have created too much liquid, cook down before adding the quinoa (some moisture is fine).
  6. Add the cooked quinoa and combine well. Turn heat to medium low and cook for another 2-3 minutes, to combine flavors. Taste for seasoning & add more as needed.
  7. When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is a little browned & crispy.
Recipe Notes

*This recipe is very versatile, so feel free to add you favorite ingredients. I make this with vegan sausage on occasion. I crumble up 1-2 links and add it after the onions & celery have cooked for a few minutes. I lightly brown them ( a touch more oil might be needed) I leave out 1 cup of mushrooms from the recipe. My favorite brand is Field Roast & I love the Smoked Apple Sage flavor.



Nutrition Facts
Stuffed Acorn Squash
Amount Per Serving (1 Acorn halve)
Calories 280 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 383mg 16%
Potassium 1115mg 32%
Total Carbohydrates 46g 15%
Dietary Fiber 7g 28%
Sugars 5g
Protein 6g 12%
Vitamin A 16.9%
Vitamin C 34.9%
Calcium 10.2%
Iron 16.8%
* Percent Daily Values are based on a 2000 calorie diet.




You may also like


Becky Striepe October 18, 2016 at 6:42 pm

This looks so good! Perfect entree for Thanksgiving supper.

mhuggs October 22, 2016 at 12:16 am

Thank you, Becky. 🙂

dianne October 20, 2016 at 10:39 am

I love stuffed squash, and this looks so perfect for Thanksgiving!

mhuggs October 22, 2016 at 12:12 am

Thank you, Dianne! It’s a family favorite around here 🙂

Ginny McMeans October 20, 2016 at 5:10 pm

What a beautiful recipe. I could make my whole meal out of this.

mhuggs October 21, 2016 at 1:23 pm

Thank you, Ginny!I love it as a meal. So filling 🙂

Sarah October 20, 2016 at 5:49 pm

This is beautiful! I love stuffed acorn squash!!!

mhuggs October 21, 2016 at 1:21 pm

Thank you, Sarah! I love it, too 🙂

Jenn October 21, 2016 at 6:22 am

Stuffed acorn squash is so beautiful! This would be perfect on the Thanksgiving table or for any ol’ weeknight fall dinner. Love it, Melissa!

mhuggs October 22, 2016 at 12:08 am

Thank you, Jenn! They really are beautiful! I’m going to make them this weekend again. My son loves them 🙂

Cadry October 21, 2016 at 7:37 am

What beautiful presentation! Squash makes such a nice star dish for vegans at Thanksgiving. And I’m glad you worked wine drinking into the schedule. Very important. 😉

mhuggs October 22, 2016 at 12:06 am

Thank you, Cadry! It really is a beautiful vegetable. Yes, the wine is a must for the holiday cooking 🙂

Beth @ Eat Within Your Means October 22, 2016 at 7:52 pm

These look so beautiful and festive! 🙂

mhuggs November 20, 2016 at 9:39 pm

Thank you, Beth <3

Amy Katz from Veggies Save The Day October 23, 2016 at 6:10 pm

I’m so glad you shared this recipe, Melissa! It reminds me of a recipe my mom used to make that was my favorite at Thanksgiving. I’m sure hers didn’t have quinoa in it back then, but otherwise this looks exactly like it. I’m so happy to finally have a stuffed acorn recipe!

Amber November 30, 2016 at 3:23 pm

This recipe is to die for! Honestly all of your recipes have changed our home! My husband brought me to eat at a really nice restaurant on our anniversary and since I’ve become a more picky eater. I’ve gone through probably half of your dinners so far, on repeat. I don’t even question anymore, I just buy the ingredients and it always turns out mouthwatering. Thank you for sharing your wonderful creations!

mhuggs November 30, 2016 at 11:02 pm

Hi Amber, this is the nicest comment I’ve ever received & I’m completely flattered that you like my recipes. I love sharing them <3 Thank you so much for stopping by...you've made my day 🙂

Annette November 30, 2016 at 4:13 pm

I can’t find the oven temperature

mhuggs November 30, 2016 at 10:40 pm

Hi Annette, I’m so sorry about that. The temp is 375 degrees F. I fixed it in the post, too. Thank you for alerting me 🙂

Elizabeth October 6, 2017 at 1:51 pm

This recipe is so good! I added some maple syrup to it and it’s amazing!

Melissa Huggins October 13, 2017 at 2:17 pm

Hi Elizabeth! Thank you for making them! I’m so happy you liked them. The maple syrup sounds like the perfect addition. Have a great weekend! 🙂

Jeffrey Wiley October 19, 2017 at 3:39 pm

We are making a glaze to go over the top of it. Last time it was a balsamic vinegar glaze, this time it is a grape jelly and mustard glaze.

Melissa Huggins October 19, 2017 at 6:42 pm

Hi Jeffrey, thank you for making it! That glaze sounds delish!! I’ve had a balsamic glaze before, but never a jelly and mustard glaze. I’d love to try it. Thank you for the tasty idea! 🙂

Jeffrey Wiley October 19, 2017 at 3:41 pm

It is a great recipe

Christine October 24, 2017 at 2:51 pm

This looks fabulous! Would I be able to share it in my newsletter with a link to this page?

Melissa Huggins October 24, 2017 at 7:27 pm

Hi Christine, thanks for stopping by. Sure! I would be honored if you share this recipe. It’s one of my holiday favorites 🙂

Christine October 25, 2017 at 8:30 am

Thanks so much, Melissa!😊

Lisa November 5, 2017 at 8:32 am

Made this last night, with a few adjustments. The stuffing reminded me of my Mom’s stuffing, so instead of adding cranberry, I added raisins. I also added sauteed and crispy maple flavored tempe instead of the quinoa.

It was Fantastic! I look forward to making it many times this Fall and Winter.

Melissa Huggins November 9, 2017 at 8:02 pm

Yay! Thank you for making it! That crispy maple tempe sounds incredible! I must try this next time. Thanks for sharing 🙂

Stephanie November 16, 2017 at 2:23 pm

Are the herb amounts for dried or fresh? I’m so making this for Tgiivng – looks amazing!

Melissa Huggins November 16, 2017 at 3:09 pm

Hi Stephanie! Thank you so much! Yes, the amount is for dried herbs. Have a wonderful Thanksgiving 🙂

Barbs November 22, 2017 at 1:08 pm

Recipe looks great, am going to make this weekend.
BUT – Discard the seeds? Heavens, no. Roast them!! They are amazing!

Melissa Huggins November 25, 2017 at 11:10 am

Thank you so much! I agree, the roasted seeds are quite tasty! I wish I had some right about now. lol! Have a great weekend and thanks for stopping by 🙂

Jewel December 15, 2017 at 5:22 pm

My house has never smelled so good!! This is such a delicious recipe thank you for sharing!

Melissa Huggins December 15, 2017 at 10:21 pm

Oh, yay! I’m so happy to hear this! Thank you for making it and sharing your feedback. Have a great weekend! 🙂

Jaime December 25, 2017 at 7:07 am

Thank you for this recipe! Tried it for thanksgiving and it was hit. I just finished making the filing for Christmas dinner later today. Happy holidays!

Melissa Huggins December 27, 2017 at 4:16 pm

Hi Jaime, thank you for making it again! I’m so happy it was a hit. I hope your Christmas was wonderful! Have a happy New Year! 🙂

Caty's Cookin' Crazy Love! January 16, 2018 at 4:53 pm

This was so awesomely easy and delicious smelling!!
I through in some sliced almonds with the saute as well… and because i left my Vegan Sausage crumbles at my moms… I added some Fennel and Rosemary as well…. toooootally

btw- if you didnt already know- I found out early on, from my very own kitchen play-school 😛 that Fennel IS THE TASTE of sausage.

BOOOKSHA! *mind blown*

Dinner time is not coming quickly enough at my place, folks!!
Thanks for your 5-Star Hit, Miss Huggins!
(best Vegan-last name EVER- by the way:-)

Melissa Huggins January 20, 2018 at 10:43 am

Hi Caty! Thank you for making it! I’m so happy you liked it. It sounds perfect with sliced almonds, fennel, and rosemary. I love fennel but don’t use it enough. You’ve inspired me!!!

Lol! I used to despise my last name but grew to love it as I got older. Thank you! Have a wonderful weekend! 🙂

Caty Cooks Crazy Love! January 20, 2018 at 12:02 pm

OMG its so good- I bought another Acorn Squash (at full price mind you) JUST to make another one for myself with the leftover stuffing….
(although, i may need to create a lil more fresh-stuffing to fill both halves…..)
…… This could be a never-ending enjoyment….


Ps- Miss Huggins, i’m so glad you’ve embraced all parts of whom (and how glorious) you are! …. We’ve got to be who we are…. besides, everyone else is already taken. 😛
So Keep on Shinin!

Melissa Huggins January 22, 2018 at 10:32 pm

So happy you’re making it again. It’s perfect for a snowy day! 🙂

Thank you for the kind words. So nice to meet you 🙂


Leave a Comment