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.
Diane (createdbydiane) says
These are so beautiful, they will dress up any Thanksgiving table VERY nicely.
TidyMom says
These are BEAUTIFUL Kiersten!
Carolyn says
Mmmm, I just bought some acorn squash today. Can't wait to make it!
Kathy says
I am printing this to try at our family's Thanksgiving. Thanks!
Kiersten says
I hope you enjoy it!
Dara says
I LOVE this recipe! So tasty and your photos are gorgeous.
Rachel says
Made this tonight, turned out not only delicious but beautiful! Only thing I changed was using Parmesan cheese instead of cheddar. But both are sharp cheeses so I'm sure it was similar to original 🙂 Thanks for sharing this great recipe - its a keeper for sure!
Kiersten says
I'm so glad to hear it turned out well! I suggested Parmesan to someone else, so I'm glad to hear that it did work out with that instead of cheddar. 🙂
Stephanie @ henry happened says
I just made roasted acorn squash tonight - along with a chicken tho 🙂 Will definitely try this with the 2nd squash I bought!
Kiersten says
You should totally try stuffed squash--it is so good!
Sylvie @ Gourmande in the Kitchen says
I like the squash ring idea, they look so pretty!
Katie (The Muffin Myth) says
Beautiful idea! I do love stuffed squash halves, but agree that it ends up being a lot of food. Fine for a stand alone meal, but as a part of a thanksgiving spread, totally overwhelming. If only I hadn't just cooked up my only acorn squash (they're dang near impossible to find in my corner of the world) I'd be rushing to make this! Must try it out with other squash. Thanks for another gorgeous recipe!
Kiersten says
I think just about any squash that can be cut into rings would work. Maybe even a small pumpkin!
Alison @ Ingredients, Inc. says
This looks amazing! All of my favorite ingredients!
Amanda says
Oh my goodness. These are *so* gorgeous. And they sound absolutely amazing!! I love every single ingredient. I have to make these!!
Kiran @ KiranTarun.com says
I love how you've used beautiful acorn squash slices here. I want to reach out to eat, if THAT is ever possible to do 😉
Kiersten says
When will someone invent that kind of technology?!
Heidi @ Food Doodles says
These are so pretty! I love that they look like little flowers, and I think my little girl will love that too 😀 And they look delicious!
Kiersten says
Someone else said they look like cogs! I didn't notice either of those, but now of course, that's all I see. 🙂
Kelly @ Texas Type A Mom says
Oh my goodness these are beautiful and they look so flavorful and well, pretty!
Kyle says
I'm loving the looks of everything you posted today for TDay. I have to cook a mixed meal for carnivores and vegetarians - and have a small oven. How do the various components of your meal handle being cooked ahead of time - I'm thinking of cooking some of the meal this Sunday to be reheated on Thursday.
Kiersten says
The sweet potatoes can be made in advance, which will free up space (and time) in the oven for you. (There are also a lot of stovetop things you can make in advance--caramelizing the onions and shallots, the cranberry sauce, the gravy.) If you have the room, you could do the stuffing and squash rings at the same time (both at 375 degrees), then do the carrots and green beans at the same time. When the carrots and green beans are done, pop the squash rings and stuffing in the oven again for 5 minutes or so if they need a little reheating. Roasted veggies can definitely be made in advance and reheated, but they're not as nice looking the second time around!
Kelly says
Do you think I can prepare the mixture the day before (maybe omit egg until before I fill), as well as cut the squash, keep in the fridge, then bake the next day?
Kiersten says
Yup, I haven't tried it, but I'm pretty certain that would work out fine. I'd omit the egg until the next day too.
Jaclyn Hardgrove says
I made these last night & they were SO delicious! The most daunting part is cutting the squashes into rings, but after that - it's smooth sailing.
Thanks for sharing! : )
Jaclyn
Kiersten says
I'm glad they turned out well! I always have to have my husband cut winter squash for me--I don't have the best track record with big knives. 😉
Crista says
I am so inspired by your Thanksgiving recipes... maybe some of the best I've seen! I'd love to duplicate the entire meal that you created with Rikki. I shared a few of your recipes on my blog today. THANK YOU. http://peacelovequinoa.com/2012/11/20/thanksgiving-recipes-vegan-gluten-free/
Kiersten says
Thank you so much! Just to let you know, though, not all of my Thanksgiving recipes are vegan--the acorn squash rings aren't, although they'd be pretty easy to adapt. 🙂
Crista says
oh yeah!, I caught that, thanks! 🙂
i'll substitute Earth Balance for butter and I won't use the cheese. Regardless, I can't wait to try them!!!!!
Genevieve says
I totally agree with you - I always see recipes for quinoa stuffed squash as a vegetarian main course option, but never a smaller-portioned option that would be easier to eat, like this one. I love to fill up on side dishes at Thanksgiving too, so this would let me fill my plate with other things, and still come back for a second slice!
Kiersten says
Yeah, the side dishes are the best part of Thanksgiving--I definitely wanted my entree to be something that left a lot of room for them! 🙂
Sara says
Yummy! Great recipe. I thank you for tonight's dinner! The only thing I had trouble with was cutting the rings, but I ended up chopping up some of the end bits into cubes, roasting them, and eating them with the extra filling. Just as delicious.
Kiersten says
I'm glad you enjoyed it! 🙂
CrystalFawn says
I served them to company and they made for a very pretty presentation and were simply DELICIOUS!!!! Will definitely make again...Thank you.
Kiersten says
I'm so glad everyone enjoyed them! 🙂
Bernadette @ Now Stir It Up says
WOW! These look fantastic. I am always looking for squash recipes this time of year. Ill have to try these out.
Kiersten says
Thank you! I hope you like them if you make them. 🙂
Anna says
Thank you for this fabulous recipe. I made it couple of times already and my family love it. I made also spicy versions of this recipe (added garlic, marjoram, and some turmeric)... everyone loved it.
Kiersten says
Thank you for your comment! I love the sound of your spicy version too! 🙂
Jeannine says
I made these and they were both beautiful and delicious! Thank you! 🙂 I did not make any changes to your recipe and it was just the right amount of everything. The only difficulty I had was slicing the squash - my chef knife wasn't too sharp so I used a serrated bread knife. I had some issues getting the slices straight and even (as you can probably imagine). Next time I make this I think I will need a new knife!
Kiersten says
Usually my husband gets squash slicing duties. 😉 I'm glad you enjoyed the recipe!
Alexis says
What are the best kind of apple and onion to
Use? Thanks so much!
Kiersten says
I use yellow or white onion. Any kind of apple will work, but I prefer to cook with Honeycrisp, Fuji, or Braeburn.
Alexis says
Thank you!