this vegan stuffed acorn squash is filled with farro, vegan sausage, cranberries, almonds, and vegan parmesan – it is perfect for fancy, cozy dinners or the holidays!
Fun fact this was my first time making acorn squash! I love how beautiful it is and it makes such a delicious meal. This vegan stuffed acorn squash is a little consuming to make but not hard at all. I love how it looks fancy but really isn’t hard to make.
Acorn Squash
Acorn squash are a variety of squash that is a winter squash. It is sweet and due to it’s size and shape it is perfect to stuff. It is fun to make into essentially little bowls. If you can’t find acorn squash you can just use a butternut squash or honeynut squash instead.
The Filling
I absolutely love farro. It is nutty and chewy, it makes the perfect filling. If you want to substitute it for a different grain like quinoa, rice, couscous it will work. There is vegan sausage to provide some protein. I like to use the Field Roast Italian Sausage. It is seitan based and full of great flavor. There is some crunch from slivered almonds and sweetness from sweetened and dried cranberries. Plus, we gotta get some veggies in so some ripped up kale works great here. But you could always substitute for another green.
Tips for Cutting Acorn Squash
- You need a sharp knife. You should always use a sharp knife but acorn squash is hard so you want something that it can handle it.
- Cut off the bottom first. This will give you a nice flat bottom.
- Be patient. If you need to score the outside first then work the knife in.
- Microwave. If you want to try and soften it you can microwave it making it easier to cut.
Vegan Stuffed Acorn Squash FAQ
- What else would be good in the filing? Any chopped up veggies: bell pepper, zucchini, corn.
- How long will this last? You can keep it in the fridge for 3 to 4 days.
- How to reheat? You can warm it up in the microwave, air fryer or oven.
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Vegan Stuffed Acorn Squash
Ingredients
Acorn Squash
- 2 acorn squash cut in half and deseeded (about 1350g)
- 1 tablespoon (15ml) olive oil
- Salt & black pepper
- Ground cinnamon
Filling
- ½ cup (104g) farro, dry
- ¼ cup (28g) slivered almonds
- ¼ cup (40g) sweetened and dried cranberries
- 1 cup (42g) kale, chopped
- 2 field roast Italian sausage (about 180g), chopped
- 3 tbsp (45g) vegan parmesan
- Pinch of salt
- 2 to 3 sprigs fresh thyme plus more for garnish
Instructions
- Cook the farro according to package directions. This usually takes about 30 minutes.
- Meanwhile, preheat your oven to 400°F (206°C).
- Prepare the squash by cutting the stem and pointy bottom off. Then carefully cut in half. Use a spoon to scoop out seeds and insides. This is where filling will go, so make sure it is scooped out well. Cover the outside and inside with olive oil. Then sprinkle with salt and black pepper.
- Roast in oven for 25 minutes.
- Once the farro is done cooking add the remaining filing ingredients into the pot and mix together. Nothing needs to be cooked as it will cook in the oven.
- Once acorn squash are done remove from oven and carefully add filling to the middle.
- Place back in the oven and bake for 25 more minutes or until crispy and filling is warmed through.
- Garnish with more fresh thyme and enjoy.
Video
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If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Loved it
glad you enjoyed!