This Vegan Stuffed Acorn Squash with Wild Rice is a super easy yet delicious meal (or side dish) for any holiday. It is fancy enough to be the main event, yet simple and quick enough for an average weeknight meal.
Save the seeds to make an easy snack Roasted Acorn Squash Seeds.
For more Fall-inspired vegan recipes, try this Vegan Harvest Salad, Best Vegan Banana Bread, or Vegan Pumpkin Spice Oatmeal Creme Pies.
Why You’ll Love Vegan Stuffed Acorn Squash with Wild Rice
- Simple, yet holiday-worthy – This dish is a beautiful veggie option worthy of your holiday table. It is packed with flavor, yet uses super simple ingredients, so you can impress your guests without the stress.
- Customizable – Don’t have wild rice? Use quinoa! Need a nut-free option? Swap with pumpkin seeds. Don’t need to keep it vegetarian? Add ground or shredded meat. The options are endless.
- Allergy-friendly – As-is, this dish is dairy-, egg-, gluten- and peanut-free. You can easily make it soy-free by selecting a different vegan butter or sticking with olive oil only for sauteing. You can also swap out the tree nuts as well.
Ingredients For Vegan Stuffed Acorn Squash with Wild Rice
- Acorn Squash – You can stuff any kind of squash with this filling, but I love acorn squash for its size and ease of prep.
- Olive Oil – Used for roasting the squash and sauteing the apples and walnuts if you don’t want to use vegan butter.
- Honeycrisp apples – Any apple will work, I just love the sweet and tart balance of the Honeycrisp.
- Walnuts – You can swap with pecans if you don’t have walnuts. Or swap with pumpkin seeds for a nut-free option.
- Wild & Brown rice – Any grain will work. I love the rich, nutty flavors of wild and brown rice, but you can swap it with quinoa, white rice, farro, or whatever you love. Just make sure to stick with a gluten-free grain if that is important to you.
- Vegan Butter – This adds a bit of extra flavor when sauteing the apples, walnuts, and sage, but you can stick with olive oil or swap for regular butter if you aren’t vegan.
- Sage – Fresh sage is soooooo good in this recipe. If you don’t have fresh, you can swap with dried sage leaves as well.
- Garam Masala – This spice mix is on the unique side, but you can find it in most grocery stores. It is a staple in South Asian and Indian cuisines and it is full of savory flavors like cloves, cinnamon, cumin, and coriander. I LOVE this spice mix paired with apples and I think it pairs beautifully with sage as well. If you can’t find this mix or aren’t ready to venture to something new, try adding at least cinnamon and cloves to this filling for some wonderful flavor.
- Salt & Pepper – Used for roasting the acorn squash. Feel free to get creative with complementary spices during the roasting step if you want!
Helpful Equipment For Vegan Stuffed Acorn Squash with Wild Rice
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large baking sheet
- Parchment paper (optional)
- High-walled sauté pan
How to Make Vegan Stuffed Acorn Squash with Wild Rice
Preheat your oven to 425 degrees Fahrenheit.
Roast the Acorn Squash
Cut the acorn squash in half length-wise and remove the guts and seeds.
Tip: Wash the seeds and remove all the guts. Pat dry with a paper towel, sprinkle with salt, and roast at 325 degrees Fahrenheit for 15-20 minutes to make Roasted Acorn Squash Seeds.
Brush or spray the acorn squash with olive oil and season with salt and pepper.
Place open-faced on a parchment-lined baking sheet and roast at 425F for 35-40 minutes or until fork-tender.
Prepare the Filling
While the squash is roasting, prepare the filling.
Wash and peel your apple and dice it finely. Add it into a high-walled sauté pan with the chopped walnuts, vegan butter, salt, garam masala, and chopped sage leaves. Sauté for 3-5 minutes just until the apples are tender. Remove from heat.
If you are not using pre-cooked rice, cook it now. Once the rice is cooked, add it to the sauté pan and mix until evenly combined.
Stuff the Squash
Scoop the filling into the roasted acorn squash and top with additional fresh sage leaves if desired.
That’s it! Serve and enjoy!
How to Serve Vegan Stuffed Acorn Squash with Wild Rice
This dish is hearty enough to be a main option but also works well as a side dish for any holiday meal.
How to Store Vegan Stuffed Acorn Squash with Wild Rice
- Fridge: Store in an air-tight container in the refrigerator for 5-7 days.
More Tips for Making Vegan Stuffed Acorn Squash with Wild Rice
- Not Vegan? Add ground or shredded meat, or top with a stinky cheese like gorgonzola.
- Gluten-free? As long as you stick with a gluten-free vegan butter (or swap with olive oil), you are all set!
- Want more protein? Add cooked lentils or white beans to this filling.
FAQ: Vegan Stuffed Acorn Squash with Wild Rice
Can Stuffed Acorn squash be frozen?
You can absolutely make the filling ahead of time and freeze it. I would recommend freezing the components separately and then combining them once thawed to reheat.
Is stuffed acorn squash gluten-free?
This recipe is! Stick with a gluten-free vegan butter or swap with olive oil. Stick with a gluten-free grain and you’re good to go.
Can I make this stuffed acorn squash oil-free?
Yep! Omit the olive oil when roasting the acorn squash by brushing with water before seasoning. Omit the olive oil and vegan butter when sauteing the apples and walnuts by using splashes of water to prevent sticking.
Looking for more delicious vegan holiday dishes? Try this Vegetable Pot Pie or Easy Vegan Mashed Potatoes.
Vegan Stuffed Acorn Squash with Wild Rice
Equipment
- Parchment paper (optional)
Ingredients
For the Filling
- 1 medium honeycrisp apple finely diced
- ½ tsp garam masala
- ¼ tsp salt
- 1 tbsp vegan butter
- 1 cup walnuts chopped
- 2 cups wild & brown rice mix
- 6-8 leaves fresh Sage
Instructions
Roast the Acorn Squash
- Preheat your oven to 425 degrees Fahrenheit.
- Cut the acorn squash in half length-wise with a large chef's knife. Remove the guts and seeds.
- Brush or spray the squash with olive oil and season with salt and pepper. Place open-faced on a parchment-lined baking sheet.
- Roast the acorn squash at 425 F for 35-40 minutes or until the flesh of the squash can be easily pierced with a fork.
Prepare the Filling
- While the squash is roasting, wash and dice the apple, and chop the walnuts and sage leaves.
- Add the diced apple, walnuts, garam masala, salt, and sage leaves into a pan with vegan butter and sauté for about 5 minutes.
- Cook the rice separately or use ready rice for a quicker prep.
- Once the rice is finished, add it to the pan with the apples, walnuts, and sage, and stir until evenly combined. Remove from heat.
- Spoon the filling into the roasted acorn squash, top with more fresh sage leaves if desired.
Notes
- Not Vegan? Add ground or shredded meat, or top with a stinky cheese like gorgonzola.
- Gluten-free? As long as you stick with a gluten-free vegan butter (or swap with olive oil), you are all set!
- Want more protein? Add cooked lentils or white beans to this filling.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
This is such an easy meat-free main dish for any occassion!
This vegan stuffed acorn squash looks delicious! It would make a wonderful cozy fall dinner! Pinned for later!