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Stuffed Acorn Squash


Stuffed squash is one of my favorite recipes to make in the fall. It is a great way to utilize seasonal ingredients to create a nutritious meal that will warm up your home and fill it with an amazing aroma.

This recipe is my go-to stuffed squash recipe but it can be easily modified to use ingredients that you have on hand or to suit your taste preferences. For example, if you don’t like acorn squash try pumpkin or butternut. If you don’t have barley on hand try substituting brown rice or farro. The same concept goes for swapping vegetables and herbs. I encourage you to make this recipe your own.

I highly recommend trying out Field Roast Apple Sage Sausage for this recipe. The flavors in the vegan sausage complement fall ingredients.

Stuffed Acorn Squash

This is my go-to stuffed squash recipe which can be easily modified to incorporate your favorite ingredients.
Servings 4 people
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes


  • cutting board
  • Chef's Knife
  • Medium skillet
  • large mixing bowl


  • 2 acorn squash
  • 2 Tbsp olive oil divided
  • cup hulled barley
  • 2 links field roast apple sage sausage chopped
  • 1 red bell pepper chopped
  • 2 shallots chopped
  • 2 cloves garlic minced
  • 1 bunch chard chiffonade
  • 6 sage leaves chopped
  • 1 Tbsp fresh thyme
  • 6 sundried tomatoes chopped
  • ½ cup vegan feta crumbled
  • ¼ cup pistachios for serving
  • Salt and pepper to taste


  • Preheat oven to 350°F
    Stuffed Acorn Squash
  • Cut acorn squash in half, remove the seeds, and brush with olive oil, salt and pepper
    Stuffed Acorn Squash
  • Place squash cut side up on a baking sheet and roast for 40 – 60 minutes until the squash is tender and slightly browned
    Stuffed Acorn Squash
  • Cook the barley according to package directions
  • Preheat a medium skillet over medium heat and add 1 Tbsp of olive oil to pan.
    Stuffed Acorn Squash
  • Saute shallot and pepper for about 7-8 minutes until soft
    Stuffed Acorn Squash
  • Add garlic and sausage and cook for 5 minutes
    Stuffed Acorn Squash
  • Add chard and herbs and cook until wilted
    Stuffed Acorn Squash
  • Stir in cooked barley, sundried tomatoes, and salt and pepper to taste
    Stuffed Acorn Squash
  • Stuff the roasted squash with ¼ cup of vegetable barley mixture
    Stuffed Acorn Squash
  • Add a sprinkle of feta over the stuffing mixture
    Stuffed Acorn Squash
  • Fill the squash the rest of the way with more of the vegetable rice mixture and top with more feta
    Stuffed Acorn Squash
  • Repeat the stuffing process with the rest of the squash halves
    Stuffed Acorn Squash
  • Put squash back in the 350°F oven for 20 – 25 minutes until filling is heated through
  • While the squash cooks toast the pistachios in a skillet over medium low heat until fragrant and starting to brown; about 5-7 minutes
  • Once squash is done cooking top with toasted pistachios and serve
    Stuffed Acorn Squash


You can substitute other types of winter squash if desired.
Course: Main Course
Cuisine: American
Keyword: fall recipe, Plant-based Cheese, Plant-based Meat, vegan

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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