This savory roasted vegan acorn squash recipe requires just 10 ingredients and simple method to prepare. This roasted acorn squash is stuffed to the max with absolutely everything you’re craving! Savory mushrooms, protein packed tofu, veggies, and herbs to make this the ultimate stuffed roasted acorn squash this season! Vegan, gluten-free and dairy-free.
Acorn squash is definitely an undervalued winter squash with a sweet and nutty flavor. Baking this squash makes quick work of cooking it. Vegan Roasted Acorn Squash with tofu mushroom stuffing drizzled with maple soy sauce dressing makes a great main, side or holiday dish.
Protein Substitution If You're Avoiding Soy:
If you’re avoiding soy other great stuffing substitutions would be black beans, lentils or quinoa.
We love this season for the great variety of squash - acorn, butternut, spaghetti and we could go on. The other awesome thing in abundance are Apples. Our apple rhubarb crumble would be the perfect complement to this vegan stuffed acorn squash recipe. It features fresh apple, which pairs beautifully with acorn squash
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
How To Make Vegan Stuffed Roasted Acorn Squash
- 2 Medium Acorn Squash
- 2 Tablespoons Extra-virgin olive oil - Divided
- ½ Teaspoon Salt
- 1/2 package Tofu
- 1 tablespoon Sesame oil
- 2 cloves Garlic - Minced
- 1/4 cup Mushrooms portobello & shiitake
- 1/2 large Carrot - Large
- 2 tablespoons Soy sauce
- 1 tablespoons Braggs Animos
- ¼ cup Green onion - Chopped
- 2 tablespoons fresh flat-leaf parsley for garnish
Maple Soy sauce
- 1 tablespoon Cornstarch + 2 tablespoons water -Mixed into a slurry
- 1 3/4 Water
- 1 tablespoon Soy sauce
- 3 tablespoons Maple syrup
- 3/4 teaspoon
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the bottom, flip and finish cut by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
- Meanwhile chop carrots, peppers, garlic and onions. Sauté over medium-high heat. Cooking for about 5 minutes or until onions are translate.
- Add tofu and mushrooms, about 4 to 5 minutes. Salt and pepper to taste. Set aside.
- Remove squash from oven. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until golden brown on top.
- Sprinkle with 1 tablespoon chopped parsley and serve.
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