Looking for a showstopping vegetarian main dish? These roasted acorn squash rings are stuffed with quinoa, apples, cranberries, walnuts, sharp cheddar, sage and onions, then baked until the squash is tender and the tops are golden. They're hearty, festive and made for your holiday table!
Recipe by me. Images by Rikki Snyder.
When you want a really hearty vegetarian main dish, look no further than stuffed veggies. Filling your favorite vegetables with lentils, quinoa or rice turns a simple side into a meal, and these acorn squash rings are no exception. They're packed with sweet apple, tart cranberries and protein-rich quinoa, all held together with a little egg and sharp cheddar.
Why Squash Rings for Thanksgiving?
Stuffed squash shows up at a lot of vegetarian Thanksgiving meals, but usually as big squash halves (like my hoisin-glazed stuffed acorn squash). I decided to do rings instead. There is so much food on Thanksgiving, and a whole squash half is a lot to fit on a plate next to all the sides you don't want to miss. Rings are easier to eat and take up far less room.
They also work for everyone at the table. The rings make a wonderful main dish for vegetarians and a great side dish for the meat eaters. Nobody is going to add a giant squash half to a plate already loaded with sides, but everyone has room for a squash ring! They're a perfect meatless main for Christmas dinner too.
And if you're here looking for holiday recipe ideas, be sure to check out my Vegan Thanksgiving Cookbook too!
Key Ingredients & Substitutions
- Acorn squash. Choose small, heavy squash with dull, dark green skin. Sweet dumpling, yellow acorn or large delicata squash (use 2 or 3) all work the same way. I actually developed this recipe for delicata first! See my guide to winter squash for more options.
- Quinoa. White quinoa cooked in vegetable broth gives the filling its hearty base. Rinse it well first to remove any bitterness. Rice or couscous can be swapped in; just adjust the cooking time.
- Apple and onion. Sautéing them together until the onion starts to brown brings out their sweetness. Use a firm apple like Honeycrisp or Gala that holds its shape.
- Dried cranberries and walnuts. Dried cranberries add chewy, tart pops of color, and walnuts add crunch. Dried cherries and pecans or pistachios are good swaps.
- Sharp cheddar and egg. These bind the filling so it stays put inside the bottomless rings. Aged or smoked cheddar is great here too.
- Fresh sage. Sage gives the filling that classic holiday-stuffing flavor. Use about 2 teaspoons of dried sage if you can't find fresh.
- Butter and maple syrup. Brushed over the squash, they help it caramelize. Use real maple syrup, not pancake syrup.
Helpful Tips
Slice the squash safely. Acorn squash is hard and likes to roll. Trim off the stem and tip ends so it sits flat, then cut it crosswise into ½-inch slices with a large, sharp knife. Scoop the seeds out of each ring with a spoon. If the squash is very firm, microwave it for 2 minutes first to soften the skin.
Let the filling cool before adding the egg. The quinoa and the apple-onion mixture should be just warm when you stir in the egg, otherwise it can start to scramble. Spreading the quinoa on a plate helps it cool faster.
Pack the filling firmly. Because there's no bottom to the rings, press the filling down into each one with the back of a spoon. A firmly packed filling holds together much better when you move the rings to a platter.
Line your baking sheets. A sheet of parchment paper keeps the maple glaze from sticking and makes cleanup easy. An oil mister is handy for lightly coating the tops of the filling so they turn golden, and a silicone pastry brush makes quick work of the butter mixture.
Test the squash, not the clock. Squash sizes vary. The rings are done when a fork slides easily into the flesh and the tops are golden brown. Use a thin spatula to lift each ring so the filling stays in place.
Variations
- Make it vegan. Swap the cheddar for dairy-free cheese shreds, use a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water) instead of the egg, and brush the squash with olive oil or vegan butter.
- Skip the egg. You can leave it out entirely. The filling will be a little looser, so be extra careful when transferring the rings.
- Spring version. I've made these with pistachios and Italian seasoning instead of walnuts and sage, and it's delicious.
- Change the grain. Rice, wild rice, farro or couscous all work in place of the quinoa. Cook the grain in broth for extra flavor.
- Add some heat. A pinch of red pepper flakes or a little chopped chipotle in the filling plays nicely with the sweet squash.
Serving Ideas
For Thanksgiving or Christmas, arrange the rings on a platter as the vegetarian centerpiece and spoon a little mushroom gravy over the top. They go beautifully with roasted Brussels sprouts, mashed potatoes and cranberry sauce.
On a regular weeknight, two or three rings with a big green salad make a satisfying dinner. They're also a fun addition to a potluck, since each ring is its own neat, single serving.
Storing & Freezing
Store leftover squash rings in an airtight container in the refrigerator for up to 4 days. Reheat them on a baking sheet in a 350°F oven for about 15 minutes, until hot. For holiday prep, you can make the filling up to a day ahead and keep it covered in the fridge, then slice, stuff and bake the squash on the day.
You can freeze the baked rings in a single layer, then transfer them to a freezer bag for up to 2 months. Thaw them overnight in the refrigerator and reheat in the oven until warmed through. The squash will be a little softer after freezing, but the flavor holds up well.
More Stuffed Squash Recipes
If you loved this recipe, here are a few more you might enjoy:
- The Vegan Thanksgiving Cookbook
- 12+ Vegetarian Stuffed Squash Recipes
- Stuffed Acorn Squash with Mushrooms and Chickpeas
- Rosemary Panko Acorn Squash
- Acorn Squash and Caramelized Onion Dip
📖 Recipe
Equipment
- 2 Baking sheet rimmed
Ingredients
- olive oil mister or cooking spray
- ½ cup quinoa, rinsed thoroughly
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 1 apple, cored and diced
- ½ cup sharp Cheddar cheese, or aged or smoked cheddar, shredded
- ¼ cup dried cranberries
- 2 tablespoon chopped sage, or 2 teaspoons dried sage
- 2 tablespoon chopped walnuts
- salt + pepper, to taste
- 1 egg, whisked
- 3 small acorn or sweet dumpling squash, cut crosswise into ½-inch rings, seeds scooped out
- 1 tablespoon butter, melted
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 375°F. Line two rimmed baking sheets with parchment paper or lightly coat them with cooking spray or oil, and arrange the squash rings on the sheets in a single layer.
- Bring the quinoa and vegetable broth to a boil in a small saucepan. Reduce the heat to low, cover and simmer for about 15 minutes, until the liquid is absorbed. Fluff with a fork and let cool slightly.
- Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the onion and cook for about 10 minutes, until it is just beginning to brown. Add the apple and cook about 5 minutes more, until softened. Let cool slightly.
- In a large bowl, combine the quinoa and the apple-onion mixture with the cheddar, cranberries, sage and walnuts. Season with salt and pepper to taste. Once the mixture is just warm, not hot, stir in the whisked egg.
- In a small bowl, stir together the melted butter and maple syrup. Brush the tops and inside edges of the squash rings with the butter mixture and season with salt and pepper.
- Spoon the quinoa filling into the center of each squash ring, pressing it down firmly to fill the ring without overflowing. Lightly spray the tops of the filling with oil or cooking spray. Bake for 30 to 40 minutes, until the tops are golden brown and the squash is tender when pierced with a fork. Use a thin spatula to transfer the rings to a serving platter.
Emily says
How thick should the squash slices be? I was going to try half an inch.
Kiersten says
It's in the recipe--they should be 1/2-inch thick. 🙂
karen baer says
I used my electric knife. Really helped! Also -- was wondering -- my stuffing was a little dry...did I put too much cheese or....?
Kiersten says
Hmm, if it was dry, it could either be that it was in the oven too long or that your oven is a little bit hotter than mine. Otherwise, I'm not sure what could cause that!
Debra says
I can't wait to make these on Thanksgiving! This is my first year as a vegetarian, so I'm so not grieving the loss of eating turkey - I'm looking forward to these instead! Thanks for the recipe.
Kiersten says
I hope you like them--Happy Thanksgiving! 🙂
JK says
Does the filling not fall through the ring when serving? Or does it harden enough to stay in place?
Kiersten says
The egg and cheese help the filling stick together. You do still need to be careful when transferring them to your plate, though!
Nicole Darcy says
Oh gosh, thank you, thank you, thank you! I made these yesterday as our vegetarian main course instead of a Tofurkey roast and I am so glad I did. I will admit I was a bit nervous -- sage, apple, cheese, squash, cranberry? It turned out perfect and was such a way to keep it "real" on Thanksgiving. I will be making it every year instead of any type of mock meat. Thank you!
Kiersten says
I'm so, so glad to hear that! We used to have Tofurkey every Thanksgiving too, but I find it's much more satisfying to make something that's delicious in its own right rather than something trying to imitate turkey. 🙂
Melissa says
SO YUMMY. Whenever I visit my mother's house, I survey the ingredients in her kitchen that are in need of being eaten (my mother doesn't cook but always has great intentions to when buying food at a grocery store…). A "quinoa and acorn squash recipe" search led me to your recipe and I am so happy it did! This was a huge hit tonight for both our veggie friends and meat lovers. Not only are they cute, they are incredible delicious and satisfying. We will be enjoying these squash rings again very soon. Thank you!
Kiersten Frase says
Thank you for your comment--I'm so glad to hear they were a hit! 🙂
Carlie says
Is there a special way to cut fresh squash? I tried to cut an acorn squash in rings recently and was surprised that I didn't accidentally cut my hand off lol. It was like cutting through a rock! Any suggestions? I would love to attempt your recipe, but cutting an acorn squash again has me intimidated lol.
Kiersten Frase says
I know! With acorn squash, it can help to cut a little sliver down one side so the squash will stay put on the cutting board. It doesn't look quite as pretty, but if you're just making them for yourself or family, it doesn't really matter. 🙂 Using a very sharp chef's knife is a must. Other than that, yes, it's always going to be kind of a pain.
whywhy says
I found that sticking the whole squash in the microwave for a minute helps to soften it up a bit without actually cooking before cutting it.
karen baer says
I used my electric knife. Really helped!
Don says
Great recipe! I love the idea of slices instead of half squash. I received many requests to make again.
Kiersten Frase says
I'm happy to hear it's a hit!
Stephanie says
I almost never leave comments on the blogs I browse (I'm a lurker, I suppose), but OMG THESE WERE AWESOME!!
I just started practicing a few recipes I would like to make for Thanksgiving and Christmas, and this one is perfect! I only had giant acorn squashes though, so next time I'll double the quinoa mixture to balance it out. I can't wait to have my family over and demonstrate how tasty vegetarian meals can be 😀
I'm so glad I found your blog, I'm really impressed by how lovely it is. I'll definitely try more of your recipes! Thank you!
Kiersten Frase says
Thank you for your comment! I'm glad I'm not the only one who does trial runs of recipes before holidays and get-togethers. 😉 I always get nervous things won't turn out on the big day, so I feel compelled to test things first!
Kat Jett says
Happy Sunday,
We cant use cheese ( like for the binding agent ) any other options? can we use a gluten free bread, and add spices, liked smoked Paprika?
Seems like a silly question, however my husband has been dx with a lot of food allergies and intolerance to several foods this past week, and looking for alternative food options.
Tembre J says
Hey Kat-
I made these tonight as a trial run for our plants-giving this year. I always use flax seed to substitute egg (1 tbs flax seed + 3 tbs water, let sit for about 5 minutes to thicken) and it really helped bind the ingredients. As a plant-based eater I don't use dairy either, so instead of the cheese, I added a small amount of nutritional yeast. I'm sure it's a slightly different flavor, but delicious all the same!
Good luck!
JENNIFER says
Thank, Tembre J!
I was just thinking about how I could substitute the egg and cheese too!!
Meredith Wilson says
I too was wondering about the egg and cheese replacement!! Does the flax seed need to be ground?
Megan says
Wow! I'm a new vegetarian, and this was my first time trying quinoa. These were so good!!! I like the stuffing taste with the hint of sweetness. Thanks for such a great recipe.
Pat says
Kiersten
Due to my work schedule I'm a little pressed for time this year.
Can I make the stuffing a week ahead of Thanksgiving and freeze? We have several vegetarians (affectionately known as "grazers") in our family and I know they will enjoy this recipe. Thanks and enjoy the holiday!
Kiersten Frase says
Sorry for the delay in replying - I've had all day morning sickness for the past few months and haven't been able to keep up with comments. The filling can be made in advance, but I'd make it minus the egg and fold it in just before you're ready to bake the rings.
Ursula says
Hey,
Acorn squash does not really exist in Germany. Any suggestions what kind of squash I could use instead? Thanks a lot!
Kiersten Frase says
Any squash that can be sliced into rounds will work.
Ursula says
Thank you for your answer. With a little help from all my friends, I luckily got probably Munich's one and only acorn squash. Happy Thanksgiving!
Doug says
What would make good sides with the squash rings?
Kiersten Frase says
We have lots of Thanksgiving side dish ideas here: https://ohmyveggies.com/tags/thanksgiving
Michele says
hi I was wondering about the make ahead factor too. I'm the lone veggie in our house and I'm afraid the oven will be occupied with all sorts of other dishes.
Kiersten Frase says
You can either make the filling in advance, minus the egg, or make the entire rings in advance and bake them, then reheat later.
Stephanie says
Is there something other than sage that would go well with this recipe?
Kiersten Frase says
Thyme or rosemary would work well too.
Wendy says
Thank you for making my daughter's Thanksgiving delicious. 🙂 I made these stuffed squash rings as a veggie/gluten free main dish and as a side dish for the carnivores. Everyone loved it. This recipe will become a Thanksgiving tradition at our house!
Amy says
Thank you so much for this delicious recipe!! My husband and I recently joined a crop share, and in this month's selection, two acorn squash were included. I've never cooked this type of squash before, so I was excited to try this recipe. My husband and I were thrilled with how the dish turned out, a great vegetarian main dish! I love the crunchy bits of quinoa and cheese.
Our squash didn't quite make full rings at the ends, so I carved out rings with a knife and diced the extra squash flesh to mix into the stuffing, and that worked out really well.
I'd like to try making this again using the suggestion that one of the previous poster's suggestion of substituting the egg and cheese with flaxseeds and nutritional yeast. Did anyone else try this?
I can't wait to bring this dish as our contribution for our next Thanksgiving! This recipe is definitely a keeper!
Colleen says
What type of apple do you recommend?
Leah says
Hello. I am new to your site and found very interesting recipes. Do you think this would work well with spaghetti squash rings?