This stuffed vegetable squash is perfect for a vegetarian meal or side dish. It’s warm and comforting for fall or winter evenings and is especially delicious around Thanksgiving or during the holidays!
I’m obsessed with this dish for vegans or those trying to eat more plant-based foods.
It’s rich, flavorful, satisfying, and fillingwhich is packed with whole grains, protein-fortified legumes, leafy greens, sweet dried cranberries, crunchy nuts, and cheese that’s loaded with umami!
I used to promote this as a Thanksgiving side dish just because it’s the best vegan Thanksgiving main or side dish and the flavors of thyme, rosemary, and cranberry scream thank you to me!
And if you’re here for a Thanksgiving recipe for your vegan guests or yourself, hooray! you’ll love it.
But I realized I was short selling this recipe. it’s not Just Thanksgiving recipe!
It’s a delicious vegan recipe for any night of the year, but it is Particularly comfortable during the fall and winter seasons.
Vegetarians deserve food that is filling, satisfying, and delicious, too. This recipe hits the mark for all of the above.
If you love acorn squash and warm flavors, this recipe is for you!
The ingredients you will need
Notes on ingredients
Acorn squash: You can cut it in half lengthwise or horizontally, but I like the lengthwise presentation better.
Faro: Whole grain nut rich in fiber, protein and vitamins such as B3, magnesium and zinc. Use farro quick cooking as a time saver!
Vegetable broth: To cook the farro to give it more flavour
an onionAdds an aromatic flavor to the dish
garlicIt also adds flavour!
cabbage: Buying pre-shredded and pre-washed cabbage is a time-saver!
chickpeasAdds vegetable protein to the dish!
zaatar: It adds an earthy, mint, lemony flavor
Rosemary: Adds pine and pepper flavor
Pecan: Adds a crunchy texture and a great source of protein and fat!
Dried cranberries: It adds an element of sweetness in contrast to the savory farro mixture
Parmesan cheese: Adds a savory flavor (umami)
The equipment you will need (affiliate links – if you make a purchase, I receive a small commission)
How to make acorn-stuffed vegan squash
- Bake the pumpkin. Preheat the oven to 375 degrees Fahrenheit, brush the zucchini with olive oil, salt, and pepper. Bake until fork tender, about 40-50 minutes.
- Cook farro. Bring the vegetable broth and farro to a boil and then simmer, covered, until the farro is chewy, about 30-40 minutes.
- Make the delicious filling. In a large skillet, cook onion, garlic, and kale. Stir in the farro, hummus, then remove from heat. Add thyme, rosemary, walnuts, and cranberries. Add salt and pepper to taste.
- Fill the gourd. Fill each zucchini with about 1/2 cup of the farro mixture. Top with parmesan cheese.
- Bake the pumpkin. Reduce oven temperature to 325°F, and bake zucchini until filling is heated through, about 15 minutes.
Expert tips
- To save time, I like to use farro quick cooking, which cooks in just 10 minutes on the stovetop. It is partially cooked and dried, which takes much less time to cook.
- Another time-saving tip is to buy pre-washed and pre-shredded kale.
- Roast the cut side of the squash So it does not dry out and form thread-like strands.
- Save any leftover filling for a delicious, satisfying topping for salads.
Frequently asked questions about the recipe
What pairs acorns to squash well?
Acorn Pumpkin pairs well with almost everything! Enjoy it as a side dish with chicken, salmon, turkey, or beef. It’s also delicious on top of pizza or mixed into pasta dishes.
Should you remove the skin from a squash before cooking?
You can keep the skin on the pumpkin – no peeling necessary!
How long does it take to cook acorn squash?
At 375 degrees Fahrenheit, it takes about 40-50 minutes to cook.
Can you eat acorn squash peel?
Could you! As long as the acorn squash is cooked sufficiently, the skin should be soft enough to eat, if you choose! It also peels off easily if you don’t want to. Or you can just scoop out the squash and stuffing right out of the skin without eating it.
Should cut squash be roasted up or down?
I suggest roasting the squash, cut side down, so it doesn’t dry out, and you don’t end up with stringy squash.
What flavors go well with acorn squash?
Acorn squash pairs well with savory spices like rosemary and thyme, and sweeter spices like cinnamon and ginger.
Is acorn squash healthy for me?
Pumpkin is high in antioxidants and contains vitamins A, C, B vitamins, potassium and magnesium.
Can I make this recipe vegan?
yes! Simply substitute Parmesan cheese for nutritional yeast!
Storage and preparation
Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze acorn squash raw or cooked and store in the freezer for up to 3 months.
You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.
Recipes that pair well
Stuffing mushrooms in a slow cooker
Slow cooker pumpkin buttermilk bread
For more squash inspiration, check out my other recipes below!
Roasted butternut squash soup with seasoning
Stuffed acorn squash with lentil curry
Autumn harvest salad stuffed with acorn squash
If you liked this recipe, Please be sure to comment and give it a 5-star rating below. If you do, share it on Instagram and Label me karalydonrd I will reshare it with my followers! If you want to save this recipe for later, be sure to Pin it on Pinterest!
Are you ready to enjoy foods like this without the guilt? Download my free guide: Rediscover the Joy of Eating: How to Stop Worrying About Food + Enjoy Every Meal.
This recipe has been retested, reformulated, and revamped to bring you the most delicious (and prettiest) dishes! The original post was published in November 2017.
a description
This stuffed vegetable squash is perfect for a vegetarian meal or side dish. It’s warm and comforting for fall or winter evenings and is especially delicious around Thanksgiving or during the holidays!
- 4 Acorn squash, cut in half lengthwise and seeded
- 2 tablespoons Divided olive oil
- Salt and Pepper
- 2/3 cup Faro
- 2 cups vegetable broth
- 1/2 Diced medium onion (approx 1/2 cup)
- 1 minced garlic clove
- 1/2 Bunch of cabbage, stemmed and roughly chopped (approx 4 cups)
- 1 cup Canned chickpeas, drained and deveined
- 1/2 tbsp Chopped fresh thyme
- 1/2 tbsp Chopped fresh rosemary
- Half a cup Chopped pecans
- 3/4 cup Dried cranberries
- Half a cup Grated parmesan cheese
- Preheat the oven to 375 degrees Fahrenheit and line a baking tray with parchment paper.
- Brush the inside of the zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Place zucchini cut side down on a parchment-lined baking sheet and bake until fork tender, about 40-50 minutes.
- Add the farro and vegetable broth to a medium saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is tender but no longer tough, about 30-40 minutes. Drain the excess fluid. *
- In a large skillet, add 1 tablespoon of olive oil over medium heat. Add the onions and allow to soften, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Stir in kale, add 2 tablespoons water, and cover until wilted, about 3-5 minutes. Reduce heat to low and continue to cook for 2-3 minutes, stirring occasionally.
- Stir in chickpeas and cooked farro, then remove from heat.
- Add thyme, rosemary, walnuts, and cranberries. Add salt and pepper to taste.
- Reduce oven temperature to 325 degrees Fahrenheit.
- Fill each squash cavity with about 1/2 cup of the farro mixture. Top with parmesan cheese. Bake until filling is heated through, about 15 minutes.
notes
- To save time, I like to use farro quick cooking, which cooks in just 10 minutes on the stovetop. It is partially cooked and dried, which takes much less time to cook.
- Roast the squash cut side down so it doesn’t dry out and form thread-like strands.
- Save any leftover filling for a delicious, satisfying topping for salads.
- For a vegan version, substitute Parmesan cheese for nutritional yeast.
- Preparation time: 10 minutes
- Cooking time: 55 minutes
- category: Dinner
- method: oven
- dishes: holiday
Key words: Stuffed Vegan Acorn Squash, Vegan Acorn Squash Recipe, Vegan Acorn Squash
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