Stuffed Acorn Squash Thanksgiving Recipes

Thanksgiving is often centered around turkey, but for a vegetarian twist that’s just as festive, stuffed acorn squash shines as a centerpiece. It’s hearty, beautiful, and full of seasonal flavor⁠—think roasted squash, earthy grains, crunch from nuts, sweetness from cranberries or apples, and warm herbs. Perfect as a vegetarian main course, especially for smaller gatherings or when you want one dish to impress.

This guide will walk you through multiple versions of stuffed acorn squash (classic quinoa‑cranberry, savory mushroom, nut‑packed, citrus or autumn fruit twists), tips for best texture and roasting, make‑ahead suggestions, pairing ideas, and FAQs so you can prepare this dish with confidence.

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Why Stuffed Acorn Squash Works as a Main Dish

• Built‑in serving vessels: Acorn squash halves make a natural “bowl” for your stuffing.

• Balanced nutrition: Squash provides fiber, vitamins; grains, nuts, legumes add protein and texture.

• Visual appeal: The roasted golden flesh with colorful stuffing looks great on the table.

• Flexibility: It can be made gluten‑free, vegan, nut‑free, lighter or richer depending on diet.

• Make‑ahead friendly: Much of the work (cooking squash, preparing filling) can be done ahead, race‑day is simpler.

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Key Tips for Perfect Acorn Squash Stuffing

• Choose acorn squash of moderate size so each half holds a good portion. Too large, and it takes longer to roast; too small, and filling may overflow.

• Salt the squash well (light rub) to enhance sweetness of its natural flesh.

• Roast squash with cut‑side down initially for tender interior, then optionally flip for browning.

• Drain grains well (quinoa, rice etc.), fluff, and add to filling base that’s well seasoned.

• Include contrast of textures: soft roasted squash flesh, crunchy nuts, chewy dried fruit, perhaps fresh herbs.

• Roast at high enough temperature to caramelize edges of squash and crisp nuts but avoid burning.

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Classic Quinoa‑Cranberry‑Pecan Stuffed Acorn Squash

This first version is a festive favorite: sweet + savory + crunchy.

Ingredients

• 2 medium acorn squashes, halved and seeds removed

• 2 tablespoons olive oil or melted butter alternative

• Salt & pepper

For the stuffing:

• 1 cup quinoa, rinsed

• 2 cups vegetable broth or water

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• ½ cup dried cranberries

• ½ cup pecans, chopped and toasted

• 1 teaspoon fresh thyme leaves

• 1 teaspoon fresh rosemary, chopped

• Zest of 1 orange (optional)

• Optional: a drizzle of maple syrup or a small amount of butter for richness

Instructions

1. Preheat oven to 400°F (200°C).

2. Place squash halves cut‑side down on a baking sheet (lightly oiled). Roast for about 30‑35 minutes until tender when pierced. Remove and set aside cut‑side up.

3. Meanwhile, in a saucepan, bring the vegetable broth to a boil, add quinoa, reduce to simmer, cover, cook until quinoa is tender and liquid absorbed (about 15‑20 minutes). Fluff with fork.

4. In a skillet, heat a bit of oil. Sauté onion until soft, then garlic 1 minute. Add dried cranberries, herbs, orange zest. Stir in cooked quinoa, pecans. Season with salt & pepper.

5. Spoon stuffing mixture into each roasted squash half. Press gently to fill. Optionally, top with a few extra pecans.

6. Return to oven and roast another 10 minutes or until stuffing is heated through and squash gets a little caramel color around edges.

7. Serve warm, garnish with fresh thyme or rosemary.

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Variation: Mushroom, Kale & Walnut Stuffed Acorn Squash

A more savory version, with deep mushroom flavor and leafy green for extra nutrition.

Ingredients

• 2 medium acorn squashes, halved, seeds removed

• 2 tablespoons olive oil

Stuffing:

• 1 cup quinoa or farro (cooked)

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cups mushrooms (cremini or white), chopped

• 2 cloves garlic, minced

• 1 cup chopped kale or spinach, tough stems removed

• ½ cup walnuts, chopped & toasted

• 2 tablespoons soy sauce or tamari (gluten‑free if needed)

• 1 teaspoon fresh thyme

• Salt & pepper

Instructions

1. Roast squash as above until tender.

2. Cook grain ahead (quinoa/farro).

3. Sauté onion in oil, then mushrooms until browned. Add garlic, then kale, cook until wilted.

4. Mix in the cooked grain, walnuts, soy sauce, thyme, salt & pepper.

5. Stuff squash halves, return to oven for final heating (10 minutes).

6. Garnish with chopped walnuts and fresh herbs.

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Sweet Autumn Fruit & Nut Stuffed Acorn Squash

For a dessert‑light or sweeter main dish, this brings apples, carrots, cranberries & nuts together.

Ingredients

• 2 acorn squashes, halved & seeded

• 1 tablespoon coconut oil or olive oil

Filling:

• 1 cup cooked quinoa or brown rice

• 1 apple, peeled and diced

• 1 carrot, peeled and finely diced

• ½ cup dried cranberries

• ½ cup raw pecans or walnuts, chopped

• 1 teaspoon cinnamon

• ½ teaspoon ground nutmeg

• 2 tablespoons pure maple syrup or honey alternative

• Optional: a splash of lemon juice, zest for brightness

Instructions

1. Roast squash halves cut‑side down until tender.

2. Cook quinoa or rice then combine with apple and carrot (which can be sautéed slightly or used raw for crunch).

3. Stir in cranberries, nuts, cinnamon, nutmeg, sweetener. Adjust seasoning.

4. Fill each squash half, press gently. Roast again 10 minutes or until everything is warm.

5. Garnish with extra nuts or a sprinkling of cinnamon.

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Gluten‑Free / Nut‑Free Adaptation

If you or guests need nut‑free or gluten‑free, here are swaps:

• Use pumpkin seeds or sunflower seeds instead of nuts.

• Use millet or brown rice instead of quinoa if preferred.

• Always check that dried fruit is unsulfured or with no hidden ingredients.

• Choose gluten‑free broth and seasoning.

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Make‑Ahead & Prep Tips

• Roast squash halves a day ahead and refrigerate in airtight container. Stuffing mixture can also be made ahead. On serving day, reheat squash filling together.

• Toast nuts, chop herbs, dice apples/carrot in advance.

• If you want crispy topping (nuts or breadcrumbs), keep dry until just before baking to avoid sogginess.

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Pairing Ideas

To serve this dressed‑up squash as a vegetarian main, pair with:

• A green salad with vinaigrette (pepita seeds, citrus) to lighten the meal.

• Garlic or herb mashed potatoes or cauliflower mash.

• Steamed greens or roasted Brussels sprouts.

• A creamy but dairy‑free sauce (such as a cashew cream or simply coconut yogurt with herbs) if you want extra richness.

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Full Recipe Example: Cranberry‑Pecan Quinoa Stuffed Acorn Squash (Main Dish Version)

Recipe Information

Title: Cranberry‑Pecan Quinoa Stuffed Acorn Squash (Vegetarian Main)

Description: Roasted acorn squash halves filled with quinoa, dried cranberries, and toasted pecans, seasoned with herbs and citrus, offering a hearty, festive vegetarian main dish perfect for Thanksgiving.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed

• 2 tablespoons olive oil

• Salt & pepper

Stuffing:

• 1 cup quinoa, rinsed

• 2 cups low‑sodium vegetable broth or water

• 1 small onion, chopped

• 2 cloves garlic, minced

• ½ cup dried cranberries

• ½ cup pecans, toasted and chopped

• 1 teaspoon fresh thyme leaves

• 1 teaspoon fresh rosemary, chopped

• Zest and juice of ½ an orange or lemon

• Optional: 1‑2 tablespoons maple syrup

Optional Garnish:

• Fresh thyme sprigs

• Extra pecans

Instructions:

1. Preheat oven to 400°F (200°C).

2. Brush squash halves with olive oil, season with salt & pepper; place cut side down on a baking sheet. Roast for about 30‑35 minutes until the flesh is tender. Remove and flip to cut‑side up.

3. While squash roasts, cook quinoa with broth until tender. Fluff.

4. In a skillet, heat a little olive oil, sauté onion until soft, add garlic 1 minute. Add cooked quinoa, herbs, dried cranberries, pecans, orange zest & juice. Stir well, season with salt & pepper. Optionally stir in maple syrup for sweetness.

5. Spoon filling into each squash half, pressing gently. Return to oven and roast another 10 minutes or until filling is heated and edges are caramelized.

6. Rest a couple of minutes; garnish with fresh herbs and extra pecans. Serve warm as the main dish.

Notes:

• If cooking for more people, double filling and use more squash.

• For a sweeter profile, add diced apple or sweet potato to the filling.

• To make more creamy, stir in a small amount of goat cheese or feta (if vegetarian, not vegan).

Details:

Prep Time: 25 minutes
Cook Time: ~45 minutes
Total Time: ~1 hour 10 minutes
Yield: 4 servings (1 squash half each)
Category: Main Course (Vegetarian)
Method: Roasting, Baking
Cuisine: American / Seasonal Fall Thanksgiving
Diet: Vegetarian (can be vegan if dairy‑free, nut‑free adapted)
Keywords: acorn squash, vegetarian main, quinoa stuffing, Thanksgiving main dish

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Nutritional Estimate (approx per serving of above recipe)

This is roughly estimated based on typical ingredient amounts (vegetable broth, quinoa, squash, pecans, etc.):

• Calories: ~425‑500 kcal

• Protein: ~10‑12 g

• Fat: ~18‑22 g (from nuts and oil)

• Carbohydrates: ~55‑65 g

• Fiber: ~8‑10 g

• Sugar: ~10‑15 g (from natural sources like dried fruit and squash)

• Sodium: depends on salt use; using low sodium broth helps

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Frequently Asked Questions

Is acorn squash skin edible?
Yes, once roasted well, the skin of acorn squash is tender and edible. Some people scoop out flesh and leave the shell just for presentation; others eat skin too.

Can I use another grain instead of quinoa?
Absolutely. Brown rice, farro, millet, or a blend works well. Just adjust cooking times and moisture accordingly.

Is this recipe vegan?
Yes, the base filling is vegan. If you add cheese or use butter, swap with plant‑based equivalents.

How far ahead can I prep?
Squash can be roasted a day ahead and filling cooked ahead. Store separately. Combine and roast before serving. Nuts / dried fruit should be kept dry until just before stuffing.

Can I freeze leftovers?
Yes. Stuffed squash halves freeze fairly well. Wrap well and reheat covered in oven. The texture of nuts might soften but flavor remains good.

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Final Thoughts

Stuffed acorn squash is more than a side—it can be the star main dish for your vegetarian or mixed Thanksgiving table. Whether you stick to classic quinoa‑cranberry‑pecan, venture into savory mushroom‑kale, or lean into autumn fruit and spice, this dish delivers heartiness, color, and festive flavor.

With smart prep, well‑balanced flavors, and thoughtful presentation, your stuffed acorn squash will delight guests and feel fully celebratory. It’s a vegetarian main that stands proudly beside any traditional holiday spread.