This savory baked vegan acorn squash recipe requires just 10 ingredients and is easy to prepare. This healthy 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. Perfect for a Sunday dinner or the holidays
Acorn Squash - is definitely an undervalued winter squash with a sweet and nutty flavor. It’s the perfect set it and bake it vegetable.
Tofu - is a protein packed vegan meat substitute. Its flavor is neutral which makes it a great ingredient in a stuffing with so many intense, savory flavors
Maple syrup - adds a sweet that pairs well against the mushrooms
Portobello & Shiitake mushrooms - adds deep intense umami and savory flavor
What Does Acorn Squash Taste Like?
Acorn squash tastes sweet and nutty. It has a flavor very similar to butternut squash. Which makes it a great squash to pair savory sides and stuffing with.
Easy Way 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.
Can You Eat The Skin Of An Acorn Squash?
Yes, when cooked the skin is soft enough to eat.
If you’re avoiding soy (tofu) other stuffing substitutions would be black beans, lentils or quinoa.
Make It Vegetarian
The recipe below is vegan because it doesn’t include any dairy products like milk, butter or eggs. This is a great meal for vegans, vegetarians or anyone who is dairy-free & gluten-free too.
Can This Be Prepared Ahead Of Time?
Partially, you can prepare the stuffing ahead to save time. Store in airtight container and refrigerate until finishing recipe next day. You could also cook the acorn squash; however, we recommend stopping at the filling preparation. Since there are two cooking periods you don’t save a lot of time with the squash preparation.
How to Store and Reheat Stuffed Acorn Squash?
Place in an airtight container in the refrigerator for up to 3 days.
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.
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.
How To Make Vegan Stuffed Roasted Acorn Squash
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- 2 Medium Acorn Squash
- 2 Tablespoons Extra-virgin olive oil - Divided
- ½ Teaspoon Salt
- ½ package Tofu
- 1 tablespoon Sesame oil
- 2 cloves Garlic - Minced
- ¼ cup Mushrooms portobello & shiitake
- ½ 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 ¾ Water
- 1 tablespoon Soy sauce
- 3 tablespoons Maple syrup
- ¾ 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.
- Meanwhile chop carrots, peppers, garlic and onions. Sauté over medium-high heat in medium saucepan. 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.
- Once your squash is done. Remove 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.
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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