Roasted stuffed acorn squash with quinoa and kale is a beautiful and easy roasted acorn squash recipe that’s perfect for a Thanksgiving side dish recipe or a holiday main dish recipe. Serve it with our roasted carrot, garlic, and rosemary soup and our refreshing winter citrus salad.
Published September 8, 2014 and updated on September 27, 2019.
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HEALTHY STUFFED ACORN SQUASH RECIPE
Whether you’re looking for a cozy weeknight meal or a holiday recipe to impress, our vegetarian stuffed acorn squash will quickly become your go-to recipe.
This is one of our favorite squash recipes. The roasted acorn squash is cooked until it’s caramelized, which gives it a lovely flavor.
Then, we fill it with nutty quinoa, savory vegetables, and toasted pine nuts.
Finally, we drizzle a balsamic reduction over the top for a bit of sweet and tangy flavor.
Sound good? If your answer is yes, then let’s get cooking.
THE EASIEST WAY TO CUT AN ACORN SQUASH
The first thing you’ll want to do is wash the squash to remove any dirt that’s left on from the farm.
Pat it dry and then, with a sturdy knife, cut it in half from the stem to the other end of the squash.
Use a spoon to scrape out the seeds and stringy pieces in the center of the squash.
HOW TO BAKE ACORN SQUASH
Before you fill the squash with the quinoa and kale stuffing, you’ll need to bake, or roast, the squash.
Baking or roasting acorn squash is one in the same, because it’s all about the temperature of the oven.
You’ll want to cook it on a high temperature so that the flesh of the squash caramelizes. This gives it a rich and delicious flavor.
For the best flavor, put a pat of vegan butter in the center of the squash and salt and pepper to taste.
Roast the acorn squash on a baking tray in a 400°F (204°C) oven for approximately 45 minutes to an hour, or until the edges of the squash are nicely caramelized and the flesh is fork tender.
HOW TO MAKE THE BEST STUFFED ACORN SQUASH
Roast the acorn squash. See above.
While the squash is roasting, prepare the quinoa and sauté the vegetables.
This is also a good time to reduce the balsamic vinegar. You can also use a ready made balsamic glaze.
When the quinoa is done, combine it with the vegetables and pine nuts until it’s fully incorporated.
Fill the squash with the vegetable filling, drizzle with the glaze, and enjoy!
HOW TO MAKE A BALSAMIC GLAZE WITHOUT SUGAR
Our vegan stuffed acorn squash recipe tastes amazing with a tangy and slightly sweet balsamic glaze (some call it a reduction or syrup) drizzled on top.
Making a homemade balsamic glaze is really easy, here’s what to do:
- Pour the balsamic vinegar in a sauce pan and bring it to a boil.
- Reduce the heat and stir until the vinegar becomes thick and sticky, approximately 10 minutes.
- It should cling to the back of a spoon.
SERVING SUGGESTIONS FOR STUFFED ACORN SQUASH
We have served this roasted acorn squash recipe as a vegan holiday main dish and as a side dish.
MORE SQUASH RECIPE FOR YOU TO ENJOY
Make our stuffed acorn squash with quinoa recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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ROASTED STUFFED ACORN SQUASH WITH QUINOA AND KALE
- 2 medium acorn squash cut in half and remove the seeds
- 4 tbsp vegan butter we prefer Miyoko’s or Earth Balance
- Salt and pepper to taste
- FOR THE FILLING
- 2 tbsp extra-virgin olive oil See Note for alternative
- 1 cup uncooked quinoa cook according to instructions on the package
- 1 medium red onion finely chopped
- 1 red bell pepper finely chopped
- 4 large kale leaves stems removed and finely chopped
- 1 tsp ground oregano
- ½ tsp ground sage
- 1/2 cup of pine nuts toasted
- 3 garlic cloves minced
- Salt and pepper to taste
- 1 cup balsamic vinegar see note
- Heat the oven to 400°F (204°C)
- Place the squash on a baking tray and add one tablespoon of butter to each half of the squash and sprinkle salt and pepper to taste over each squash. Roast for approximately 45 minutes to an hour, or until the squash is nicely caramelized and fork tender.
- While the squash is roasting, make the balsamic glaze. Put the vinegar in a sauce pan and bring to a boil. Immediately reduce the heat to a simmer and stir until the vinegar thickens. It’s ready when it clings to the back of a spoon. Approximately 10 minutes.
- Remove from heat and set aside.
- Prepare the quinoa according to the instructions on the package.
- Heat the oil in a large skillet on medium-high heat and sauté the onions and bell pepper until they soften, approximately 7 minutes. Stir frequently. Add the kale, garlic, 1 tsp dried oregano, and ½ tsp dried sage and cook for approximately 3 minutes, or until the kale wilts. Add salt and pepper to taste. Stir frequently. Add the toasted pine nuts and cooked quinoa and stir until completely combined.
- Fill the squash with the vegetable and quinoa filling and drizzle the balsamic glaze over the top of each squash.
- If you don’t cook with oil, sauté the vegetables with water or vegetable broth. We recommend 3 tbsp of water/broth and then add by the tbsp as needed.
- If you don’t want to make the balsamic glaze, you can purchase it ready made in the condiments or vinegar section of most supermarkets.