Move over turkey! My Vegan and Vegetarian Acorn Squash recipe will be the star of your Thanksgiving table.
I wanted to create some fresh new ideas for Thanksgiving this year, including some tasty main dishes that could work well for Vegans and Vegetarians. I personally am content eating all the sides and calling it a meal, but I know some folks want more of a “star” or main dish on their plates.
Enter my Vegetarian Stuffed Acorn Squash. It’s actually totally vegan too and is sure to please just about anyone at your table. This could double as a side dish for everyone else.
I mean…. LOOOOOOKKKKKIE! Don’t they look soooo good.
So I’m the first to admit, I shy away from dishes like this that may require a bunch of steps, BUT this one is worth it.
The flavors and textures work so well together in the Vegetarian Stuffed Acorn Squash and it’s very filling and hearty for us veg-heads. The chewy farro, meaty mushroom and crunchy walnuts pair together just perfectly. And the cranberries give it just enough festivity to make it ideal for the holiday table.
If you are making this for Thanksgiving it’self you could prepare the stuffing ahead of time and then roast and stuff the squash just before meal time.
Plate the dish with pretty sage leaves for a wonderful presentation or just serve in your buffet. I’m sure everyone will want a taste of these beauties.
For those of you who are gluten-free, you can sub a gluten-free grain like quinoa or buckwheat. I like the chewiness of the farro in this, but that’s an easy swap if you do have that dietary restriction.
And now that I’m thinking about it, this has lots of traditional Thanksgiving flavors but it really would be wonderful anytime in the fall when acorn squash is at it’s peak.
It’s the kind of dish folks will remember for a long time! As always, let me know what you think in the comments and enjoy.
- Healthy & Easy Roasted Acron Squash
- The Best Vegetarian Stuffing Recipe
- 4 Ingredient Maple Rosemary Delicata Squash
- Sweet Potato, Lentil and Feta Salad
And don’t forget to try my BEST Vegetarian Thanksgiving Menu which includes this recipe!
Pin for later!
Vegetarian Stuffed Acorn Squash recipe
- 2 medium acorn squash
- 2 teaspoons olive oil, divided
- 1 cup farro
- 2 cups vegetable broth
- 1 small sweet onion, diced
- 1 teaspoon minced garlic
- 8 ounces portobello mushrooms, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- pinch red pepper, optional
- 1/4-1/2 teaspoon salt, to taste
- 1/4-1/2 teaspoon pepper, to taste
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- Preheat the oven to 450 degrees.
- Cut the acorn squash in half. If they are too hard to cut, pierce with a knife and microwave for a minute or two until they are soft enough to work with.
- Brush the squash with 1 teaspoon of the olive oil and season with a generous pinch of salt and pepper.
- Place cut side down on a baking sheet. Bake 25-30 minutes or until the flesh is fork tender. When cooked, remove from the oven and set aside flesh side up.
- While the squash is cooking, cook the farro according to package instructions subbing the broth for the amount of water it calls for. Salt and pepper to taste.
- While both of those things are cooking, bring a large saute pan over medium-low heat. Saute the onion in the rest of the olive oil 3-5 minutes or until translucent. Season with a pinch of the salt and pepper.
- Add the mushrooms, sage, thyme and cook until tender 2-3 minutes. Season with another good pinch of salt and pepper. Add the garlic and allow to cook for only 15 seconds before mixing it in with the rest. Be careful not to burn the garlic. Add the optional pinch of red pepper.
- Push the mixture to the side and add the walnuts, toasting for just a minute.
- Remove from heat and stir in the cooked farro and dried cranberries.
- Stuff the farro mixture into the acorn squash. Pile them high like the photos.
- Put them back into the oven for 10 minutes.
Have you ever stuffed squash?
What’s the most unique Thanksgiving dish you’ve ever had?