20+ Vegan Acorn Squash Recipes (Easy & Healthy!)
These cozy vegan acorn squash recipes deserve a place in your fall/holiday food plans! They are not only super nutritious, but also bursting with festive flavors!
Vegan Acorn Squash Recipes
For more vegan recipes for fall/winter, check out our vegan Thanksgiving recipes and vegan Christmas recipes roundups. And if you are craving a meal with lots of veggies, see our butternut squash, spaghetti squash, sweet potato, and pumpkin and apple recipes roundups.
Acorn squash is a fruit that tantalizes the taste buds because it is both savory and sweet. Creamy acorn squash and coconut milk soup does a happy dance in your mouth and kids naturally love it. Top with roasted chickpeas for a little crunch factor.
Lentils and winter squash is a match made in heaven. Add curry spices and you have an incredibly tasty and comforting cold-weather meal. This curry is made with red lentils that simply melt when cooked. They are topped with meaty roasted acorn squash half-moons and chickpeas for a textural bonanza.
One of the first dishes many newbie vegans make is chili. It is a good transition dish with protein-rich beans, meaty and fiber-forward squash chunks, and lots of spices. I love that this chili is free of soy because I have had many chilis made with tempeh, tofu, or TVP. Acorn squash is a refreshing and allergen-free alternative.
One of the best holiday dinner main dishes is stuffed acorn squash. You simply have to try roasted acorn squash halves stuffed with quinoa, chopped pecans, and dried cranberries. You won’t miss the turkey or ham on the table.
There is something magical about the chewiness of wild rice with the backdrop of soft acorn squash. Fill squash halves with a hearty stuffing of rice, mushrooms, walnuts, and chickpeas for a nutrient-dense and delightfully meaty main course.
Kale and roasted squash salad is stunning to look at and has a magnificent contrast in textures. I love this pairing, especially when topped with pepita brittle and pomegranate seeds that pop when you bite into them.
Do you like risotto but don’t care much for spending 30 minutes babysitting the pot while it cooks? Creamy orzo is the best substitute when you want that same starchy base for veggies and herbs. Roasted squash slices have toasted edges and tender flesh.
Ready for a quick trip to Tuscany? Tuscan white bean soup with kale is a staple in my home, especially in autumn. This version is loaded with aromatics and colorful vegetables, including acorn squash. The squash brings a little sweetness to an otherwise savory soup.
Vegan mac and cheese is beyond comforting. Who needs dairy when you can make a silky and thick sauce from cashews and roasted acorn squash that clings to tube-shaped pasta?
Acorn squash for breakfast? Why not? It is sweet and the roasted halves make excellent bowls to serve pudding, granola, and fruit in. This might be the healthiest breakfast you will ever have. Drizzle pure maple syrup over the top for extra goodness.
Acorn squash begs to be seasoned boldly. By itself, it is mild in flavor but still wonderful. Adobo spices in tangy yogurt coat the squash and intensely seasons it while it roasts. Herbaceous chimichurri is spooned over the squash. The entire dish is topped with toasted quinoa. Need I say more?
Couscous is the preferred pasta in most of the Middle East. These little round pearls are both sturdy and satiny. They are a substantial stand-in for meat. You can fill the bowl of acorn squash with couscous, fresh and dried fruit, nuts, and herbs for a hearty holiday main course. Spoon a savory tahini sauce over the filling to complete the dish.
You can give me bitter greens any day of the week. While actually red, radicchio is a crisp and astringent green that is awesome with tender acorn squash and slightly chewy green lentils. Bitter greens support the liver, so don’t be shy about eating lots.
All roads lead to Mexico with this Latin-inspired stuffed acorn squash. Roasted acorn squash halves are filled with quinoa, black beans, corn kernels, and bell peppers. Everything is drizzled with a bright and dairy-free avocado, cilantro, and lime crema.
North African spices infuse a smooth bowl of roasted acorn squash soup that is slightly sweet with the addition of dates. Toasted pepitas and fresh cilantro are the perfect garnishes. This is a soup that you can tone down the spices and serve to your toddlers because it is easy to digest.
Are you on the microgreen train yet? These spicy baby greens are about the best edible garnish for just about any dish. This squash salad with sesame garlic dressing gives as much of a spotlight to the greens as the squash. Red quinoa is a nice colorful touch of protein.
What can you do with leftover cooked acorn squash? Baked meat-free burgers are just the thing. What makes these veggie burgers unique is the rolled oats and pistachios in the patties to give the burgers some structure and nutty essence.
It is possible to make a super creamy soup without actually using any cream. Coconut milk serves as the cream component. It is rich and unctuous. Swap out the grass-fed butter for vegan butter. The soup is a bright orange, which comes from the addition of roasted carrots.
Acorn squash screams of fall. And it goes without saying that maple syrup, cranberries, and cornbread evoke cravings for a comforting holiday dish of savory and sweet stuffed roasted acorn squash. I think this would be a great starter course for your Thanksgiving or Christmas dinner.
Wow, squash hummus is a first for me. What a great idea! It is a clever dip for fresh vegetables. It can also be spread on toast and topped with sautéed mushrooms for a healthy breakfast option.
Cumin doesn’t get enough credit for being a fantastic spice for more than just Mexican chili dishes. In fact, it is a major ingredient in North African and Middle Eastern cuisines. And that is where this side dish gives a nod to with cumin-roasted acorn squash topped with pistachios and pomegranate seeds.
I never say no to tomato soup with a grilled cheese sandwich for lunch on a lazy and chilly afternoon. Acorn squash updates basic tomato soup by giving it some lusciousness. Coconut milk is used in place of dairy-based milk or cream for added silkiness.
If you follow a paleo vegan diet, you will want to add this curried squash cream soup to your recipe collection. Despite what many think, it is possible to be paleo and vegan. This spicy and sweet soup is grain, dairy, nut, and sugar-free.
What are your favorite vegan acorn squash recipes?
Leave a comment below!
Servings: 4
Calories: 300kcal
- acorn squash
- olive oil
- garlic cloves
- quinoa
Calories: 300kcal
Vegan Acorn Squash Recipes FAQ
No, you don’t have to peel acorn squash before preparing, but it’s not advisable to eat the peel. You can roast squash halves or slices until tender, then scoop out the flesh and discard the peel. If you’d like to cube the squash, it’s best to peel it before chopping.
To soften an acorn squash prior to cutting and cooking, you can pierce the squash with a fork and microwave for 2-3 minutes. This makes it easier and safer to cut so your knife doesn’t slip as you’re slicing it. You can then proceed with roasting or grilling the squash.
The more common variety of acorn squash has a dark green exterior and orange flesh inside, while white acorn squash has a white peel and a white to pale yellow interior. There is little difference in flavor between the two, so they can be used interchangeably.
You can tell if an acorn squash is ripe when it feels dense and heavy for its size, has a dark green peel with vibrant orange patches, and has a hard, matte peel. An underripe acorn squash will be extra shiny, have a paler color peel, and feel soft in some areas.
