Go Back
Vegan Stuffed Acorn Squash with Maple Tahini Drizzle - Image 2

Vegan Stuffed Acorn Squash with Maple Tahini Drizzle

A hearty vegan dish featuring roasted acorn squash stuffed with quinoa and vegetables, topped with a sweet and tangy maple tahini drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium acorn squash halved and seeds removed
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup mushrooms sliced
  • 1 cup kale chopped
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2-3 tablespoons water for thinning the drizzle

Equipment

  • Baking sheet
  • Parchment paper
  • Medium saucepan with lid
  • Large skillet
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Place the acorn squash halves cut side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes or until tender.
  2. While the squash roasts, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute.
  4. Add the mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes. Stir in the kale and thyme, cooking until the kale wilts, about 2-3 minutes. Season with salt and pepper to taste.
  5. Combine the cooked quinoa with the sautéed vegetables. Mix well and adjust seasoning if necessary.
  6. Once the squash is done, flip the halves over and fill each with the quinoa mixture. Return to the oven for an additional 10 minutes to heat through.
  7. While the stuffed squash finishes cooking, prepare the maple tahini drizzle. In a small bowl, whisk together the tahini, maple syrup, and lemon juice until smooth. Add water 1 tablespoon at a time until you reach your desired consistency.
  8. Remove the stuffed squash from the oven and drizzle with the maple tahini sauce before serving.

Notes

Chef's Tips:
• For a crispier top, broil the stuffed squash for the last 2-3 minutes of cooking
• Avoid overcooking the squash; it should be tender but not mushy
• Serve with a side salad for a complete meal
Food Safety:
• Ensure the quinoa reaches an internal temperature of 165°F (74°C) to kill any potential bacteria
• Store leftovers in the refrigerator within 2 hours of cooking