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.
Kare @ Kitchen Treaty says
Okay, so these are stunning. And brilliant. Voltron indeed (I have no idea what Voltron is and try to avoid Transformers altogether, but I love that your husband schooled you about it)!
This is really just the greatest idea. Quinoa so the vegetarians can have a nice complete protein ... and the smaller size really is just perfect for an already-piled-high Thanksgiving plate. And, dude! Would these totally work in a hamburger bun for a Thanksgiving-leftovers sandwich, veggie style?? I always feel so left out of that whole turkey sandwich business!
Okay, I'm excited about them too. 🙂
Kiersten says
I think they would work in a sandwich! They are definitely good with a little cranberry sauce on them, although I'm not sure what else you could pile on. Stuffing? Maybe? 🙂
Liz @ A Nut in a Nutshell says
Mmmm, I think my daughter and I would absolutely love these. They're beautiful and they sound like heaven .
Rachel (Two Healthy Plates) says
Oooh - such a good idea to make rings! I can think of so many things to stuff inside of them. These look great!
Kiersten says
There are so many possibilities! I also thought about stuffing them with stuffing.
Amy says
I love the idea of stuffed squash rings. A whole half 😉 just seems like too much for one sitting.
Kiersten says
Yeah, when I make stuffed squash like that, it's a whole meal. And let's face it, I am just too much of a glutton to sit there with my whole squash half while everyone else eats mashed potatoes, sweet potatoes, cranberry sauce, etc. 🙂
Lauren says
Hah, that Transformers thing sounds like something my husband would say. Hey, if I started referencing Jem (80s girl cartoon), I doubt he'd have a clue either.
Your squash looks delicious! I love the combination of orange squash with quinoa. I've actually never tried acorn, so I'll have to give this a go! 🙂
Kiersten says
I love acorn squash! The skin gets crispy when you roast it and the flavor is really mild--a little less sweet than butternut. Oh, and now I have the Jem theme song stuck in my head. Truly outrageous!
Meg @ Beard and Bonnet says
These are so pretty! What a great idea:)
Shelbi says
Such lovely pictures! I cannot wait to try this!
Jackie @ Domestic Fits says
I love this! And the photos are stunning. Such a great Thanksgiving recipes, who needs turkey when squash is this amazing 🙂
ea-the spicy rd says
Such a fab idea to cut these in to rings so more people can share! This looks delicious! I can't believe Thanksgiving is only in 10 days!!!
Angie@Angie's Recipes says
This is a 5-star stuffed winter squash! Fantastic clicks too.
Jennifer The Quirky Momma says
Oh my, another to make item. I think tonight would work, I have everything but the cheese.
Kiersten says
I hope you like them! 🙂 I think you could get away with using a different cheese (Parmesan maybe?) too...
Jennifer The Quirky Momma says
I had to change it a bit due to not having everything I needed. I used chicken stock, spaghetti squash and acorn squash and thyme. They were delicious! I'm having leftovers today and I can't wait!
Kiersten says
Yay, I'm glad to hear that! 😀
Anele @ Success Along the Weigh says
I almost wee'd myself about the Voltron/Transformers reference because that would so be my Mr!
These look wonderful!! I'm wanting to make quinoa salad for a Christmas gathering so this might be a good recipe to keep in my back pocket!
Kiersten says
Minus the egg, the filling would make a really good salad! I was tasting it to get the seasoning right and I had that thought too.
Nancy/SpicieFoodie says
Wow...simply wow! These look scrumptious and so delicious! They would be perfect for vegetarians. Thanks for sharing!
Jessi says
I almost had a panic attack when I read the first sentence! I haven't even started to think about what I'm going to do for Thanksgiving! But dear lord, these are so beautiful and impressive! I am very excited to use some of your recipes for thanksgiving!
Kiersten says
It really seemed to creep up on us this year, didn't it? It seems like November just started, but Thanksgiving is next week!
Jessi says
And then Christmas a month after that... o.o
Kiersten says
This is how you know you're getting old. Because when you're young, it feels like these holidays can't come soon enough. And then you get older and you wonder how they snuck up on you so fast. :/
Bibi says
Ahhh they look like little cogs. That brings out the nerd in me and makes her very happy. "Watchmaker's Stuffed Squash'
Kiersten says
I didn't even notice that, but they do!
Robin says
They almost look too pretty to eat!!
Kelly @ A Girl Worth Saving says
Oh wow, gorgeous and I love this idea.
Shirley says
LOL! If it makes you feel better, I didn't even realize Voltron was the correct answer until you pointed it out. I love the idea of rings! All Thanksgiving sides should come portioned so elegant and small. And just gorgeous photography by Rikki.
Kiersten says
I guess now that I think about it, it makes sense--Transformers transform into something else. Oops.
Jeanette says
I love the idea of stuffed rings instead of an entire squash half - much better for Thanksgiving so you can sample all the other wonderful holiday dishes!
Brenda Williams says
These are beautiful! Makes my mouth water just looking at the photos. Yummy! Wonderful idea, but you always have such great ideas. Thanks for sharing.
Kiersten says
I'm so thrilled with how Rikki's photos turned out! She has a way of making everything look absolutely delicious. 🙂
Sara @my less serious life says
so i've never had acorn squash. ever. but, i love all things butternut squash and i certainly love all vegetables (i do not discriminate) - so im sure i would love it! maybe i'll make this for thanksgiving?!?
Kiersten says
If you like butternut squash, I think you'd like acorn squash too. The flavor is just a bit milder. On its own, it's a little bland, but when it's seasoned and combined with other things (like a quinoa filling!), it's fabulous. 🙂
Brian @ A Thought For Food says
I'm jazzed too! Can't wait to give these a try!
Sommer@ASpicyPerspective says
Oh girl, these are so pretty! What a fabulous Thanksgiving offering!
Rachel Cooks says
This is awesome! I love it!
A tasty love story says
This is such a good idea, making rings instead of whole or half pumpkins. I am having girls over tonight, and I plan on doing a meat-stuffed-hokaido-version with fresh cranberries, really hope it's gonna work out! But thank for the inspiration, and what a lovely blog you've got 🙂
Kiersten says
I love Hokkaido pumpkin! That would be perfect for a stuffed squash recipe. I hope your recipe turns out well!