• Author: Cindy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 - 4 servings 1x
  • Category: Dinner
  • Method: Roasted
  • Cuisine: Vegan


Quinoa Stuffed Roasted Acorn Squash is a sweet & savory vegan recipe for roasted acorn squash. Topped with cashew cream, it will surely satisfy any palate!



1/2 cup cashews, soaked overnight in 1 cup water

2 acorn squash, halved

olive oil spray

8 thyme sprigs

4 rosemary sprigs

4 garlic cloves

1 cup dry quinoa

1 3/4 cup water

1 cinnamon stick

2 bay leaves

10 dried apricots

1/4 cup pecans

1 tablespoon fresh parsley, chopped

1/2 tablespoon sage, chopped

1/21 cup of garbanzo beans



  1. Preheat oven to 375°
  2. Line a baking sheet with parchment paper. Spray each half with olive oil and season with salt & pepper.
  3. Place separated piles on baking sheet – 2 sprigs of thyme, 1 garlic clove, 1 sprig rosemary – place cut side down of acorn squash over each pile. Place in oven and roast for 25 minutes. 
  4. While acorn squash is roasting, rinse quinoa & toast in a pot, on medium heat, for 3 – 4 minutes. Add  1 3/4 cup of water, 1 cinnamon stick, 1 bay leaf . Reduce heat, cover and cook until water is absorbed. Put aside.
  5. In a food processor, place apricots & pecans and pulse until finely chopped.
  6. Combine quinoa, apricot & pecan mix, fresh parsley & sage. Add salt & pepper to taste. Optional: mix in garbanzo beans.
  7. Take the cooked acorn squash out of the oven. Remove garlic & herbs. Stuff each squash individually and place back in the oven for an additional 10-15 minutes until heated through.
  8. Prepare the cashew cream – drain & rinse the cashews. Place in a blender with 1/4 cup water. Blend until smooth, adding more water if necessary. Optional: Season with salt & pepper to taste.
  9. Plate the squash, drizzle cashew cream and serve.

Keywords: stuffed acorn squash, vegan roasted acorn squash, healthy stuffed acorn squash recipe