Stuffed Acorn Squash
Prep. Time
45 minutes
Cook Time
45 minutes
Servings
2-3 plates
Difficulty
Easy
Gluten-Free, Soy-Free, Nut-Free
What’s so great about this dish is how effortlessly it all comes together. Roast the squash, mash the potatoes, sauté the mushrooms, and you’re basically halfway to heaven. Plus, there's something so satisfying about scooping out that soft, sweet squash and stuffing it with delicious fillings—it’s like a tasty puzzle you get to eat! So, whether you’re making this on a busy weeknight or for a special occasion, it’s guaranteed to hit the spot.
And the best part? You get to make it your own! Add herbs, sprinkle on some cheese, or get extra fancy with a drizzle of sauce. This recipe is totally customizable, but one thing’s for sure: it’s going to be ridiculously delicious and warm your soul with every bite.
Ingredients
For the filling
2 Russett medium potatoes, peeled & cut (each potato to ~8 cubes)
2 acorn squashes
2 tbsps soft vegan butter (follow my recipe here or use a store-bought option)
2 tsps salt
1/2 tsp ground black peppercorn
2 tbsps extra virgin olive oil
For the topping
8-10 champignon mushrooms, rinsed and sliced
1 garlic clove, minced
Coarse salt
Extra virgin olive oil
Vegan sour cream, for serving on the side
Instructions
Preheat the oven to 380°F (190°C).
Wash the acorn squashes and place them in an oven-safe dish. Bake for 45 minutes, or until the squash is soft but still holds its shape.
While the squashes are baking, bring a small pot of water to a boil and cook the peeled and cut potatoes for about 20 minutes, or until tender.
Meanwhile, wash the mushrooms thoroughly to remove any dirt, then slice them thinly.
Place the mushroom slices on a skillet and roast over medium-high heat for 5-10 minutes until they released their moisture and begin to darken.
Reduce the heat to low-medium, then add the minced garlic and coarse salt. Stir for a minute.
Once the acorn squash is done, remove it from the oven and allow it to cool. Carefully cut off the top of the squash where the stem is.
Use a spoon to scoop out the seeds and then scrape out about half of the squash’s flesh.
Add this to the mashed potatoes and mix well.
Spoon the potato mixture back into the squash.
Top with the sautéed mushrooms and serve with a dollop of sour cream on top or on the side.
Notes
The acorn squash can be baked in advanced and kept refrigerated in a sealed container for up to 2 days prior to serving.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!