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stuffed acorn squash on a baking sheet

Stuffed Acorn Squash

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5 from 4 reviews

  • Author: Verna
  • Total Time: 1 hour
  • Yield: 6 Servings 1x
  • Diet: Vegan


There’s nothing quite like vegan Stuffed Acorn Squash during colder months. Filled with vegan sausages, vegetables, wild rice, and apples, every bite of this filling and hearty dinner makes you feel so cozy!


  • 3 medium acorn squash
  • Salt and pepper

  • Oil (optional)

  • Pinch of cinnamon (optional)


  • 1 cup wild rice blend 
  • vegetable broth (for cooking rice)

  • 1 -2 tablespoons oil or vegan butter

  • 1/2 medium onion, diced

  • 3 - 4 cloves garlic, chopped

  • 2- 3 spicy vegan sausages, casings removed (I use beyond meat hot Italian)

  • 1 large celery rib, diced

  • 1/2 large red pepper, diced

  • 1/2 lb (227 g) mushrooms, chopped

  • 1 apple, cored and chopped

  • 1/3 cup dried cranberries, rough chopped

  • 1 and 1/2 teaspoons poultry seasoning

  • 1 and 1/2 teaspoons fresh rosemary, finely chopped

  • 1/2 teaspoon ground fennel

  • 1 tablespoon fresh chopped parsley, or 1/2 teaspoon dried

  • 1/2 teaspoon salt

See notes section for more filling and topping ideas


  1. Preheat the oven to 400° and line a large baking sheet with parchment paper. Cut squash in half lengthwise and remove seeds. If necessary, slice a small portion from the bottom of each squash so they sit straight in the pan. Brush oil on the inside of each prepared squash, sprinkle with a little salt and pepper and a wee bit of cinnamon (optional). Place squash cut side down on the prepared sheet. Bake for 40-50 minutes or until completely soft and cooked through (fork tender)

  2. Cook rice: While squash is baking, prepare rice according to package directions, using vegetable broth instead of water. I use my rice cooker.

  3. Filling: Set a large deep sided non stick skillet or dutch oven over medium heat. Saute onions with oil or butter and a pinch of salt and pepper for 2-3 minutes until softening. Add garlic and sausage, breaking apart with a wooden spoon as it cooks. Fry until sausage is cooked. 

  4. Add the celery, peppers, mushrooms and cook for a couple of minutes then add in the rest of the ingredients and spices and cook for a couple more minutes. I like the veggies and apples to still retain some texture and are not mushy. 

  5. Stir in the cooked rice, add in a splash of veggie broth if needed. Season with salt and pepper to taste. Remove from heat.

  6. Stuff the squash: Divide filling evenly among the squash. Return to the oven to reheat if necessary. Serve and enjoy! For step by step photos, FAQ, Tips and more see above post.


  • Filling ideas: add chickpeas or beans, use quinoa instead of rice. Fry up some vegan ground beef or any other plant based meat instead of sausage, - seitan,... etc 
  • Topping ideas: sprinkle on some chopped nuts or seeds, and or add squeeze of lemon juice on top, or some shredded vegan cheese (return to oven broil or bake to melt -really tasty with vegan gravy)
  • Make ahead: squash filling can be make up to a day ahead of time. Just reheat in skillet when needed.
  • I use Lundberg wild rice blend

Filling adapted from my vegan stuffing recipe

  • Prep Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Category: Mains, Gluten free, Vegan Holiday Recipes
  • Method: Oven
  • Cuisine: American, Canadian