Remy Park's Stuffed Acorn Squash

By Sweet July

A bright, hearty dish that celebrates the season.

Serves: 4 to 6

Time: 1 hour 15 minutes

This vegan main brings all the cozy, abundant flavors of Thanksgiving to the table—no turkey required.

Roasted acorn squash becomes the perfect edible bowl for a hearty wild rice stuffing packed with mushrooms, herbs, apples, and a pop of pomegranate for brightness. It’s comforting, colorful, and deeply satisfying, with layers of texture and flavor in every bite.

Ingredients

- 2–3 acorn squash
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup long-grain brown rice
- ¼ cup white or tri-color quinoa
- ½ cup wild rice
- 2 cups vegetable broth
- 2 shallots, minced
- ½ cup celery, minced
- ¾ cup carrots, minced
- 5 garlic cloves, minced
- 12 ounces mixed mushrooms (such as button, oyster, and shiitake), chopped
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh thyme, stems removed
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon gluten-free soy sauce
- ½ large apple, diced
- ¼ cup pomegranate seeds
- Salt and pepper to taste
- 1–2 tablespoons vegan butter (optional)

Instructions

Step 1

Preheat oven to 375°F and line a baking sheet with parchment. Prepare each acorn squash by slicing a thin piece off the bottom so it sits flat, then slice off the top. Scoop out all seeds with a spoon.

Step 2

Place squash halves on the baking sheet. Drizzle with olive oil and season with salt and pepper. Cover with foil and bake for 35–45 minutes. Remove foil and bake uncovered an additional 5–10 minutes, until fork-tender.

Step 3

While the squash roasts, cook the grains. Combine brown rice, quinoa, wild rice, and vegetable broth in a saucepan. Bring to a low boil, then reduce heat, cover, and simmer for about 30 minutes. Fluff and set aside.

Step 4

In a large pan, sauté celery and carrots in a little oil until softened. Add shallots, garlic, mushrooms, herbs, and soy sauce. Cook 3–4 minutes until fragrant and the mushrooms begin to soften.

Step 5

Add the cooked grains to the vegetable mixture and fold gently to combine. Stir in the diced apple and warm through. Add vegan butter, if using, and season with salt and pepper to taste.

Step 6

Spoon the wild rice stuffing into the roasted squash halves. Top with pomegranate seeds and serve warm.

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Remy Park's Stuffed Acorn Squash

This vegan main brings all the cozy, abundant flavors of Thanksgiving to the table—no turkey required.

Ingredients