What’s better than plain roasted squash? A perfectly baked acorn squash filled with good-for-you ingredients!
This vegetarian acorn squash recipe takes a simple fall vegetable and turns it into a satisfying meal that’ll make you forget you’re eating healthy. Whether you’re looking for a meatless Monday dinner or trying to add more vegetables to your diet, this dish hits the spot. And if you think leftovers will make it to tomorrow’s lunch – don’t count on it.
Suggestions for Ingredient Substitution
Acorn squash can be replaced with butternut squash or pumpkin for a similar texture and flavor profile. These alternatives offer comparable nutritional benefits and are widely available. Adjust cooking time as needed, as butternut squash may cook faster. Kale can be substituted with spinach or Swiss chard for a milder flavor while maintaining nutritional value. Use the same quantity and reduce cooking time slightly, as these greens wilt faster than kale. For a nut-free option, replace pecans with pumpkin seeds or sunflower seeds. These alternatives provide similar crunch and nutritional benefits, particularly in terms of healthy fats and protein. Use the same amount as called for in the recipe.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 40-50 g
- Carbohydrates: 50-60 g
Ingredients
For the squash:
- 1 tbsp olive oil
- 2 acorn squash
For the stuffing:
- 1 large onion (finely diced)
- 1 cup croutons
- 1/4 cup fresh herbs (sage, rosemary, and thyme recommended)
- 1 tbsp olive oil (I like Bertolli for this recipe)
- 3 garlic cloves (freshly minced for best flavor)
- 4 cups kale (stems removed, roughly chopped)
- 1 apple (I use Honeycrisp for a balance of sweet and tart)
- 1/3 cup pecans (roughly chopped for texture)
- 1.5 cups chopped celery
- 1/3 cup dried cranberries
Seasoning:
- 1/2 tsp black pepper
- 1/2 tsp salt
Step 1: Prepare and Roast the Acorn Squash
Begin by preheating the oven to 400 degrees Fahrenheit.
Take the halved and cleaned acorn squash and brush the inside with about 1 tablespoon of olive oil.
Place the squash on a roasting pan with the cut side facing up.
Roast in the oven at 400°F for 30 minutes, or until the squash is fully cooked and can be easily pierced with a fork.
Step 2: Sauté the Vegetables
While the squash is roasting, heat 1 tablespoon of olive oil in a pan over medium heat.
Add the chopped onion, minced garlic, and sliced celery.
Sauté these ingredients for about 5-8 minutes until they are softened and fragrant.
Step 3: Add Kale and Apple
To the sautéed vegetables, add the torn kale, chopped apple, and fresh herbs.
Stir everything together, cover the pan, and allow the kale to cook down for approximately 5 minutes.
Stir every couple of minutes to ensure even cooking.
Season the mixture with salt and pepper to taste.
Step 4: Finish the Stuffing Mixture
Add the croutons, dried cranberries, and chopped pecans to the pan.
Stir everything together until well combined.
Taste the mixture and adjust seasoning if necessary to your preference.
Step 5: Stuff and Roast the Acorn Squash
Lower the oven temperature to 350°F.
Carefully spoon the vegan stuffing mixture into each half of the roasted acorn squash.
Return the stuffed squash to the oven and roast for an additional 5-8 minutes, or until everything is heated through.
Once done, allow to cool for 5 minutes before serving warm.
