Stuffed Acorn Squash

  • Yield 4

Acorn squash seamlessly blends late season flavors for a filling vegan dinner.

Cafe Sunflower-Stuffed Acorn Squash-Photo All rights reserved by Cafe Sunflower
Photo: All Rights Reserved by Cafe Sunflower


4 medium acorn squash
4 tablespoons soy margarine
4 teaspoons honey
1 pinch paprika
1 pinch salt
4 tablespoons oil
1 cup button mushrooms, sliced
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup corn kernels
1/4 cup dried cranberries
1/4 cup raw walnuts
2 tablespoons cooked wild rice


  1. Preheat oven to 375F. Cut the top quarter off the squash and scoop the seeds out. If necessary, cut a coin size off the bottom ridges so the squash can stand on its own.
  2. Melt the soy margarine in a pot on the stovetop.
  3. On the inside of the squash, brush the melted soy margarine and drizzle honey over it. Sprinkle paprika and salt.
  4. Place squash in a large baking dish, 14-inch by 10-inch by 2-inch.
  5. Add water to the pan to ½-inch deep. Cover the pan with foil, making four 1-inch slashes as vents for steam to escape. Bake for one hour or until a toothpick can go into the squash easily. Set aside to cool before serving.

Recipe Courtesy of Cafe Sunflower



Get every new post delivered to your Inbox.

Join 254 other followers