This Vegan Stuffed Acorn Squash is filled with a protein-packed tofu crumble, savory mushrooms, herbs and sauteed vegetables and then finished with a saucy maple soy glaze. It's a nourishing fall and holiday dinner that feels both cozy and elegant.
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If you're looking for a simple tofu stuffed acorn squash recipe that fits perfectly into your vegan holiday meals, this one is satisfying and full of flavor.
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Key Ingredients & Substitutions
- Acorn Squash - is definitely an undervalued winter squash. Acorn squash tastes sweet and nutty. It has a flavor similar to butternut squash. Which makes it a great squash to pair with savory sides and stuffing. Note that after roasting; the skin will be soft and tender enough to eat. Its a great source of additional fiber.
- Tofu - its flavor is neutral which makes it a great ingredient in a stuffing with so many intense, savory flavors. This tofu stuffed acorn squash is an protein-packed meal but if you're avoiding soy; other substitutions are black beans, lentils or quinoa.
- Maple syrup - adds a sweetness that pairs well against the mushrooms.
- Mushrooms - Portobello or Shiitake mushrooms adds deep intense umami and savory flavor.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card below. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
How To Cut Acorn Squash
To make easy work of cutting your acorn squash you NEED a sharp knife.
Place the squash on a dish towel. You must have a stable surface
Hold firmly. Insert the tip of the knife into one of the grooves and begin cutting with a strong push down and across.
Remove seeds. Oil then salt & pepper.
Step By Step Instructions
STEP 1. Roast Squash.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment. Cut squash in half lengthwise and scoop out seeds. Brush cut sides with 1 tablespoon olive oil. Sprinkle with salt and pepper. Place cut side down on baking sheet. Roast 35 to 40 minutes until fork tender.
STEP 2. Prepare Tofu. Press tofu at least 10 minutes, then crumble into small pieces (so it browns evenly and absorbs the savory seasonings in the filling)
STEP 3. Prepare Filling. Heat sesame oil in a skillet over medium heat. Add onion and carrot. Cook 3 to 4 minutes until beginning to soften. Add bell pepper and mushrooms. Cook 5 to 7 minutes until mushrooms release moisture and start to brown. Add garlic and cook 30 to 60 seconds until fragrant. Add crumbled tofu. Cook 4 to 5 minutes, allowing light browning. Stir in soy sauce and cook 1 minute to absorb. Remove from heat.
STEP 4. Make Maple Soy Glaze. In a small saucepan combine water, soy sauce, maple syrup, and rice vinegar. Bring to a simmer over medium heat. Stir in cornstarch slurry. Cook until coats back of spoon; about 1 to 2 minutes, until lightly thickened and glossy. Remove from heat.
STEP 5. Stuff And Bake. Turn roasted squash cut side up. Divide filling evenly among squash halves. Spoon about 1 tablespoon per half glaze over each stuffed squash. Return to oven and bake 15 to 18 minutes until tops lightly browned.
STEP 6. Finish Drizzle remaining glaze over squash. Sprinkle with parsley and serve warm.
How to Store and Reheat Stuffed Acorn Squash?
Store. Place in an airtight container in the refrigerator for up to 3 days.
To Reheat. Place squash in a pan with a small amount of water in the bottom. Tent with foil, then reheat in the oven at 350 degrees for about 15 minutes or until warm.
Made in Advance. Partially, you can prepare the stuffing ahead to save time. Store in airtight container and refrigerate until finishing recipe next day. You can also cook the acorn squash.
More Delicious Fall Recipes
- Pear Cider
- Homemade Vegan & Gluten-free Mac & Cheese
- Spicy Tomato Black Bean Quinoa With Roasted Butternut Squash
Looking for more holiday-worthy vegan gluten-free main dishes and sides? Check out my Thanksgiving recipe roundup for more ideas.
Did you try this recipe? or any other recipe on the site. Please leave a ⭐️ rating below and share it on Instagram and Pinterest! We'd love hearing from you!
📖 Recipe
Vegan Stuffed Acorn Squash
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Print Recipe Leave A Review Pin Recipe Add As A Google Trusted SourceIngredients
Acorn Squash
- 2 acorn squash - medium
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Filling
- 7 oz firm or extra firm tofu - pressed and crumbled (equals a half pack of tofu)
- 1 tablespoon sesame oil
- ½ cup diced red or yellow onion
- ½ cup diced red bell pepper
- ¼ cup finely diced carrot
- ½ cup chopped portobello or shiitake mushrooms
- 2 cloves garlic - minced (about 2 teaspoons)
- 3 tablespoon soy sauce or Braggs aminos
Maple Soy Glaze
- 3 tablespoon water
- 3 tablespoon maple syrup
- 1 tablespoon soy sauce
- ¾ teaspoon rice vinegar - can substitute with ¾ teaspoon Apple Cider Vinegar or ½ teaspoon of lemon juice
Slurry
- 2 teaspoon cornstarch + 2 teaspoon water slurry
Garnish
- 2 tablespoon chopped fresh flat leaf parsley
Instructions
Roast the squash
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment.
- Cut squash in half lengthwise and scoop out seeds.
- Brush cut sides with 1 tablespoon olive oil. Sprinkle with salt and pepper.
- Place cut side down on baking sheet.
- Roast 35 to 40 minutes until fork tender.
Prepare the tofu
- Press tofu at least 10 minutes, then crumble into small pieces (so it browns evenly and absorbs the savory seasonings in the filling)
Prepare the filling
- Heat sesame oil in a skillet over medium heat.
- Add onion and carrot. Cook 3 to 4 minutes until beginning to soften.
- Add bell pepper and mushrooms. Cook 5 to 7 minutes until mushrooms release moisture and start to brown.
- Add garlic and cook 30 to 60 seconds until fragrant.
- Add crumbled tofu. Cook 4 to 5 minutes, allowing light browning.
- Stir in soy sauce and cook 1 minute to absorb. Remove from heat.
Make the maple soy glaze
- Make the slurry. Combine water and cornstarch. Set aside.
- In a small saucepan combine water, soy sauce, maple syrup, and rice vinegar.
- Bring to a simmer over medium heat.
- Stir in cornstarch slurry.
- Cook until coats back of spoon; about 1 to 2 minutes, until lightly thickened and glossy.
- Remove from heat.
Stuff and bake
- Turn roasted squash cut side up.
- Divide filling evenly among squash halves.
- Spoon about 1 tablespoon per half glaze over each stuffed squash.
- Return to oven and bake 15 to 18 minutes until tops lightly browned.
Finish
- Drizzle remaining glaze over squash.
- Sprinkle with parsley and serve warm.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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.
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CupcakeCatt
okay! great! I really like how good this looks but cutting that squash looked hard to do. thanks for putting instructions how to cut it. Can I use soysauce instead of aminos?