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    Home » VEGETABLES » Winter Squash

    Vegetarian Stuffed Acorn Squash

    October 21, 2022 27 Comments

    This vegetarian stuffed acorn squash is a perfect fall dinner to satisfy vegetarians and the meat eaters at the table. Roasted acorn squash is stuffed with a cornbread stuffing with poblano peppers, red peppers, apples and sage.

    Make this for a weeknight dinner or save it for a dinner party. It also is a fabulous Thanksgiving main dish option.

    Jump to Recipe
    Acorn squash stuffed with cornbread, apple, pepper stuffing.
    Jump to:
    • ❤️ Why you'll love this recipe
    • 🧅 Ingredients + Notes
    • 🔪 Recommended Equipment
    • 📝 Instructions Overview
    • ⏰ Tips to Simplify and Save Time
    • 👩‍🍳 Preparation Tips
    • 🥬 Make it Vegan
    • 🍽 Side Dish Ideas
    • 📇 More Stuffed Squash Recipes
    • Vegetarian Stuffed Acorn Squash (Recipe)

    Stuffed squash recipes are some of the best ways to celebrate the fall harvest. Once you scrape out the seeds and pulp, their cavities are perfect for holding a wide variety of stuffings. And there are so many stuffings to choose from to make roasted squash perfect for vegans, vegetarians or meat eaters.

    This vegetarian stuffed acorn squash is my meat-loving husband's favorite vegetarian dinner. But we also make this stuffed delicata squash recipe regularly, and I love to make this stuffed butternut squash for dinner parties, with quinoa, apples and figs.

    And because I love to stuff veggies, I also love these stuffed artichokes with couscous simmered in orange juice and broth, with raisins and dried apricots. And these stuffed peppers with a jambalaya rice and beans filling are a great vegetarian dinner option for Mardi gras.

    ❤️ Why you'll love this recipe

    • Roasted acorn squash is so easy to make. You can use your oven or air fryer.
    • It's a showpiece entree for a holiday dinner and easy weeknight dinner.
    • Parts can be made ahead, such as the cornbread and roasting the peppers.
    • It's satisfying and filling with all the flavors.
    • Serves as a one-dish meal.

    Acorn squash sliced in half and hollowed out.
    Roasted acorn squash all ready for its vegetarian cornbread stuffing.

    🧅 Ingredients + Notes

    • Poblano pepper
    • Red bell pepper
    • Acorn squash
    • Red pepper jam - fig jam works well too
    • Yellow onion
    • Apple - I use either fuji or honey crisp apples. Granny smith will be too tart.
    • Dried sage
    • Cornbread - make your own or purchase ready made at your market.
    • Unsalted butter
    • Spices - smoked paprika and cayenne
    • Fresh parsley
    • Roasted pumpkin seeds - you can buy these at most markets, or make your own spiced pepitas.

    Roasted pumpkin seeds in a cast iron skillet.
    Spiced pepitas (roasted pumpkin seeds) for topping the vegetarian stuffed acorn squash just before serving.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    • 8" X 8" baking dish or other dish for the cornbread
    • Small skillet
    • Chef's knife
    • Baking sheet or casserole dish large enough to hold the squash
    • Large skillet

    Cornbread stuffing with apples, peppers, and parsley in a mixing bowl.
    Vegetarian cornbread stuffing tossed with apples, roasted peppers, onions, and parsley.

    📝 Instructions Overview

    Detailed instructions for making this vegetarian stuffed acorn squash recipe are in the recipe card below, but here's an overview!

    Step 1

    Make the cornbread and pepitas. Bake up some cornbread or purchase it ready made at your market. Sauté pumpkin seeds to make pepitas.

    Step 2

    Roast the peppers. Roast both the poblano and red bell pepper until charred, peel and coarsely chop.

    Step 3

    Prep the acorn squash. Slice off the top stem, and slice the acorn squash in half from top (at the stem end) to bottom. Scrape out the seeds and pulp.

    Step 4

    Roast. Roast the acorn squash in the oven or your air fryer, if you have one.

    Step 5

    Make the stuffing. Sauté the onions, apple and dried sage. Add the roasted peppers, butter and spices. Coarsely cut the cornbread and toss in with the parsley.

    Step 5

    Stuff. Stuff the acorn squash halves, and finish with a flurry of pepitas (roasted pumpkin seeds).

    ⏰ Tips to Simplify and Save Time

    • Make the cornbread and roasted pumpkin seeds ahead of time.
    • Nix the poblano pepper and use 2 roasted red bell peppers in jars that you can purchase at your market. The poblano pepper adds a little heat to the dish.
    • Make the stuffing ahead of time, and reheat while the acorn squash roasts.
    • Use the air fryer to roast the acorn squash instead of the oven.

    👩‍🍳 Preparation Tips

    Slicing the acorn squash. Acorn squash is denser than delicata squash, and it may be difficult to slice off the stems and to slice them in half. Popping the acorn squash, whole, into the microwave oven for 4 - 5 minutes softens them enough to easily cut through them.

    Removing the pulp. Any spoon works well for scooping out the seeds and pulp, but grapefruit spoons with their jagged edges makes it even easier.

    Separating the seeds from the pulp. If you want to save the seeds for roasting, the easiest way to separate them from the pulp is to put the pulp and seeds in a bowl of water. Finger the seeds from the strands of pulp.

    Acorn squash pulp and seeds in a bowl of water.
    Best way to separate seeds from the pulp: place in a bowl of water and gently work the seeds out from the strands of squash.

    🥬 Make it Vegan

    Use vegan butter and vegan cornbread.

    🍽 Side Dish Ideas

    Air Fryer Potatoes are a great side for so many main dishes, and are a favorite in our house. If you don't have an air fryer, just roast in a 400˚F oven until tender.

    Freshly baked bread is always a hit. If you're interested in making a yeasted bread, these Parmesan and Garlic Rolls are irresistible, as is this Aglio e Olio Pizza Bread. Or make this Cheesy Beer Bread with Quinoa, Millet and Jalapeño Peppers.

    Some apple chutney on the side is a great addition!

    Apple chutney in a jar and a serving spoon.
    Apple chutney is great served on the side.

    📇 More Stuffed Squash Recipes

    Spicy Delicata Squash Boats with Fruity Quinoa Pilaf

    Stuffed Delicata Squash

    Roasted Butternut Squash with Quinoa, Apple, and Fig Stuffing

    Or for another way to use acorn squash, roast it up and use it in this acorn squash salad with kale, apples and pepitas.

    Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Vegetarian Recipes, 2) Vegetarian Meal Plans, and 3) Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS.

    Spiced Acorn Squash with Poblano Cornbread Stuffing
    Print Recipe
    4.92 from 25 votes

    Vegetarian Stuffed Acorn Squash (Recipe)

    Roasted acorn squash, stuffed with a vegetarian cornbread stuffing with poblano peppers, red peppers and apples. Perfect for a special occasion or Thanksgiving!
    Prep Time35 minutes mins
    Cook Time1 hour hr 35 minutes mins
    Total Time2 hours hrs 10 minutes mins
    Course: Vegetable Main or Side, Vegetarian Main Dish
    Cuisine: American
    Keyword: acorn squash, Thanksgiving, winter squash
    Servings: 4
    Calories: 813.1kcal
    Author: The Wimpy Vegetarian

    Equipment

    • 8" X 8" Baking Dish for the cornbread
    • Small skillet for the roasted pumpkins
    • Chef's knife
    • a sturdy baking sheet
    • Large skillet

    Ingredients

    • 1 poblano pepper
    • 1 red pepper
    • 2 acorn squash
    • 1 tablespoon red pepper jam or fig jam
    • 2 tablespoon extra-virgin olive oil divided
    • ½ small yellow onion diced (about ½ cup)
    • 1 apple cored and diced (Fuji, Honey crisp, or Braeburn)
    • 1 teaspoon crumbled dried sage
    • ½ teaspoon sea salt or 1 teaspoon kosher salt
    • 4 tablespoon unsalted butter, room temperature
    • ⅛ teaspoon smoked paprika
    • ⅛ teaspoon cayenne
    • ⅛ teaspoon kosher salt or just a pinch of sea salt
    • 3 cups lightly crumbled cornbread,
    • ⅓ cup coarsely chopped parsley
    • 2 - 3 tablespoons pepitas (roasted pumpkin seeds)

    Serving Suggestion

    • Apple chutney on the side

    Instructions

    • Make the cornbread and pepitas. Bake up some cornbread or purchase it ready made at your market.
      Sauté pumpkin seeds to make pepitas, or purchase them already roasted.
    • Roast the peppers. Roast both the poblano and red bell pepper until charred under the broiler. Place in a container for 10 minutes, and then peel and coarsely chop.
      Lower oven temperature to 400˚F.
    • Prep the acorn squash. Slice off the top stems of both acorn squash, and shave a sliver off the bottoms to allow them to stand upright on their own. Slice in half. Scoop out the seeds and pulp, and reserve for other uses or discard.
      Mix 1 tablespoon of the olive oil with the jam, and baste the rims and hollow of the squash.
    • Roast. Set in a baking pan, and roast until tender - about 45-55 minutes, depending on their size.
    • Make the stuffing. Heat 1 tablespoon olive oil in a large skillet and add the onion, apple, sage and salt.
      Sauté until the onion and apple pieces soften, about 10 minutes. Stir in the chopped peppers, butter, smoked paprika, cayenne, and salt. Once the butter is melted, coarsely cut the cornbread and add in with the parsley.
      Toss to coat, cook for 5 minutes on the stove.
    • Stuff. Stuff the acorn squash halves, and finish with a flurry of pepitas (roasted pumpkin seeds). Serve immediately.

    Notes

    The nutrition information doesn't include the apple chutney, which you can serve on the side. The nutrition for the apple chutney can be found here.

    Nutrition

    Calories: 813.1kcal | Carbohydrates: 110.4g | Protein: 14g | Fat: 37.9g | Saturated Fat: 12.6g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 17.2g | Trans Fat: 0.5g | Cholesterol: 32.2mg | Sodium: 1243.2mg | Potassium: 1181.3mg | Fiber: 13.5g | Sugar: 30.5g | Vitamin A: 2808.6IU | Vitamin C: 95.8mg | Calcium: 158.4mg | Iron: 5.9mg

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    Reader Interactions

    Comments

    1. Jenni

      November 24, 2015 at 5:18 am

      5 stars
      Susan, what a lovely, lovely post. So poignant. I would love to sit with you at dinner, and I would absolutely be thrilled to be sharing a meal with you in person. Although this virtual feast is always a treat too. The stuffed acorn squash is centerpiece-worthy. So fantastic! I hope your Thanksgiving is wonderful, friend!

      Reply
      • The Wimpy Vegetarian

        November 24, 2015 at 6:47 am

        5 stars
        Thank you so much Jenni! This post has been bouncing around my head for awhile now, and I finally wrote it all down during my flight to Atlanta yesterday. I'm so happy you enjoyed it. I'd love to sit next to you too, my friend 🙂 xo

        Reply
    2. Liz

      November 24, 2015 at 11:44 am

      5 stars
      Your trip to Italy sounds marvleous---learning, exploring, developing lasting friendships! And your stuffed squash is pretty darned amazing, too! Perfect for the holiday table! Thanks for hosting us this month, Susan!

      Reply
    3. Megan

      November 24, 2015 at 12:49 pm

      5 stars
      Lovely post - I always make Thanksgiving low-key so I can spend more time with my family. This dish looks fantastic for any night of the week.

      Reply
    4. Laura @MotherWouldKnow

      November 24, 2015 at 3:44 pm

      5 stars
      Although they may have been short, the relationships between you and M, and between her and the older Italian lady make me smile and practically weep at the same time. What incredible women you 3 are! And as for the recipe, I may not make it in the next few days, but it's a fabulous one -dish meal for the 2 of us as soon as the Thanksgiving weekend is over and I turn my attention to the squash sitting on my counter.

      Reply
    5. Jane, The Heritage Cook

      November 24, 2015 at 5:11 pm

      5 stars
      Such a lovely dish perfectly served with an equally delightful, insightful, and charming story. You are an artist Susan, painting the world with your words. I am so blessed to know you and call you my friend. And I am always thrilled when I have the opportunity to see you - it is never often enough! Let's make a point of getting together after the holiday crush is over ~ we can both agree that we are delighted to be sitting beside each other! 🙂 Happy Thanksgiving to you and your family and safe travels home! Rest up and let everyone wait on you!

      Reply
    6. Cynthia

      December 02, 2015 at 4:58 am

      5 stars
      This dish is amazing! I feel so lucky to have found your blog! While we are not vegetarians, I find so many recipes here that my family really love! It makes it so much easier to get everyone eating well.

      Reply
    7. Lana @ Never Enough Thyme

      December 02, 2015 at 4:47 pm

      5 stars
      What an absolutely beautiful post! You and I, apparently, have a something in common. I detest interruptions and need much (much!) more alone time that the average person. Those two things tend to isolate one so that I have to make a determined effort to interact with others. On top of that, I'm quite shy, making it even more difficult.

      The squash recipe sounds delightful. Love the poblano and cornbread stuffing!

      Reply
    8. Heather | All Roads Lead to the Kitchen

      December 03, 2015 at 6:19 am

      5 stars
      So beautifully said, Susan. And speaking of beautiful, this dish is just that - and so much flavor. I'd never miss the meat.

      Reply
    9. Barbara | Creative Culinary

      December 03, 2015 at 7:45 am

      5 stars
      I love hearing your story of 'M' - our culture so often just dismisses the very people we still can learn so much from. And the lesson was a good one!

      Thanks for taking all of us down the vegetarian road for November's Progressive Eats. I'll never be a vegetarian (because...BACON!) but my days are often meatless and new ideas are always welcome. I wish I had some leftover cornbread stuffing but I think I'll maybe try a version without as I have a huge acorn squash just waiting to be used on the counter and this spicy dish sounds perfect!

      Reply
    10. Amanda

      October 26, 2022 at 9:43 am

      5 stars
      This was absolutely delicious! We loved every bite! The cornbread was a nice filler and soaked in all the flavors. Loved that this recipe has apples and figs flavors, as well. This one is a keeper.

      Reply
      • The Wimpy Vegetarian

        October 27, 2022 at 10:38 am

        5 stars
        Thank you so much for letting me know! I'm so happy you loved it!!

        Reply
    11. veenaazmanov

      October 26, 2022 at 11:31 am

      5 stars
      I love the presentation of this delicious stuffed Acorn Squash. My first attempt to making this healthy vegan dish with all the amazing combinations. Thanks

      Reply
      • The Wimpy Vegetarian

        October 27, 2022 at 10:38 am

        5 stars
        Thank you!!

        Reply
    12. Jamie

      October 27, 2022 at 3:31 am

      5 stars
      Wow! This recipe just looks so yummy! The color of this dish looks great and mesmerizing! It's so appealing to the eyes! Loved it!

      Reply
    13. The Wimpy Vegetarian

      October 27, 2022 at 10:39 am

      5 stars
      Thanks so much!! I'm so happy you liked it!

      Reply
    14. Erin

      October 28, 2022 at 10:37 am

      5 stars
      My husband bought an acorn squash and I had no idea what to do with it. This was just perfect! I'm so happy I found your recipe. I'm going to make it again for Thanksgiving!

      Reply
      • The Wimpy Vegetarian

        October 30, 2022 at 10:20 am

        5 stars
        I'm so glad you liked it! It's perfect for Thanksgiving!

        Reply
    15. Alex

      October 28, 2022 at 11:01 am

      5 stars
      I just happened to have some red pepper jam and gave your recipe a try. I'm so glad I did! It was the perfect fall meal. Thanks a ton!

      Reply
      • The Wimpy Vegetarian

        October 30, 2022 at 10:21 am

        Yay for having red pepper jam on hand! It is indeed a perfect fall dinner!

        Reply
    16. Jenny

      October 30, 2022 at 12:41 am

      5 stars
      Vegetarian dishes resonate with me. This stuffed acorn squash recipe is sophisticated and clever. It’s a whimsical creation and a gift to all who consume it. Your tastebuds will be on high alert. Enjoy!

      Reply
      • The Wimpy Vegetarian

        October 30, 2022 at 10:21 am

        Thank you!

        Reply
    17. Jacqueline

      October 30, 2022 at 9:47 am

      5 stars
      This is the perfect entree when you have vegetarians for dinner. We aren't vegetarians but often eat meatless meals during the week. But making a vegetarian dinner for guests was a challenge. Everybody loved this stuffed squash even my meatloving hubby!

      Reply
      • The Wimpy Vegetarian

        October 30, 2022 at 10:22 am

        I'm so happy to hear it!

        Reply
    18. Jeni

      October 30, 2022 at 3:52 pm

      5 stars
      I am always looking for new ways to cook acorn squash. This vegetarian stuffed squash recipe is perfect for the fall months. Can't wait to try!

      Reply
      • The Wimpy Vegetarian

        October 30, 2022 at 4:41 pm

        I hope you give it a try! You're so right about it being perfect for fall!

        Reply
    19. Hayley

      October 31, 2022 at 3:08 am

      5 stars
      We throughly enjoyed this squash last night with my family. So comforting, delicious and everyone went for seconds!

      Reply

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    Susan at The Wimpy Vegetarian

    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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