Author:   |  Published by: Make it Dairy Free  |  

Vegan Stuffed  Acorn  Squash. 


  • Acorn squash – this squash is perfect for individual-size portions
  • Vegan butter – this is great for richness to the dish
  • Maple syrup – just a hint of sweetness makes the dish even better
  • Sweet onion, celery, carrots, and garlic – these are our aromatics for the dish and the perfect combination
  • Baby bella mushrooms and chickpeas – these are our protein sources and
  • Yhyme, rosemary, and sage – our herbs for the dish. We are using fresh because the flavor is so much better
  • Dried seasoned stuffing mix – adding stuffing here adds a savory and umami flavor while making the dish filling
  • Pecans – nuts add a crunch and because they are toasted a more in depth
  • Granny smith apple – It’s tart and sweet and also adds some crunch
  • Dried cranberries – just a little bit more sweetness but it really adds a different texture


  • Acorn squash – other types of squash or even baked potatoes or portobello caps could be used
  • Vegan butter – for the brushing mixture, use non-dairy milk, and for the skillet, use more vegetable stock
  • Maple syrup – other sweeteners like agave or date syrup could be swapped
  • Baby bella mushrooms – can omit
  • Chickpeas – try a white bean like cannellini beans
  • Thyme, rosemary, and sage – you can use other herbs. Dried herbs can also be swapped for fresh if needed
  • Dried seasoned stuffing mix – try using quinoa or rice instead – see FAQs below for changes if doing this
  • Pecans – omit if needed or use other nuts like walnuts or silvered almonds
  • Granny smith apple – another tart apple can be used
  • Dried cranberries – try another dried fruit like dried cherries

Vegan Stuffed Acorn Squash

  • Prep Time10 min
  • Cook Time1 hr
  • Total Time1 hr 10 min
  • Yield4
  • Energy726 cal


    • 2 acorn squash, halved from stem to bottom and deseeded
    • 5 tablespoon vegan butter, divided
    • 2 tablespoon maple syrup
    • 1 sweet onion, diced
    • 1 rib celery, diced
    • 1 large carrot, diced
    • 4 oz baby bella mushrooms, diced
    • 6 cloves garlic, minced
    • 1 cup chickpeas, drained and rinsed
    • 1 cup vegetable stock
    • 3 sprigs thyme, leaves removed
    • 1 tablespoon rosemary, chopped
    • 1 tablespoon sage, chopped
    • ½ teaspoon salt
    • ½ tsp pepper
    • 1 ¼ cup dried seasoned stuffing mix (or bread croutons)
    • ½ cup pecans, roasted and chopped
    • 1 medium granny smith apple, peeled and diced
    • ¼ cup dried cranberries




    Preheat oven to 350 degrees F. Cut a small piece off the skin side of the squash so it will sit flat on a baking sheet.



    In a small bowl, melt 1 tablespoon vegan butter. Stir in maple syrup. Brush evenly over the flesh side of the squash.


    In a large skillet, over medium heat, melt remaining vegan butter. Once melted, add in onions, celery and carrots. Saute for 4-6 minutes or until onions have softened.


    Add mushrooms, garlic, and chickpeas. Stir together and let cook for an additional 2 minutes.


    Add in stock, thyme, rosemary, sage, salt, and pepper. stir well. Cook another 2 minutes. Remove from heat.
    Add dried stuffing mixture and stir together well, making sure all the pieces are coated in the stock. Add in toasted pecans, apples and cranberries. Stir together.


    Fill mixture inside each of the squash. You can heap them, but do not overfill them. Depending on the size of your squash, you may have some mixture left over.


    Cover tightly with foil and bake for 30 minutes. After 30 minutes, remove foil and cook and additional 15 minutes or until the flesh of the squash is easily pierced with a fork. Serve warmed.

    • Nutrition Facts

    • Amount per serving
    • Calories726
    • % Daily Value*