Vegan Thanksgiving Recipes: Stuffed Acorn Squash

• Time: 10 active minutes; Cost: $. Roasted acorn squash is tender and individually portioned, so serving needs no carving. Its ridged shell keeps filling contained from platter to plate.
• Time: 20 active minutes; Cost: $. Lentils give the filling a substantial base while celery, onion, and mushrooms create familiar stuffing-like savory notes. Cooking them in one skillet limits dishes and makes seasoning easy to adjust before filling.
• Time: 5 minutes; Cost: $. Maple mustard adds sweet-tangy contrast, helping earthy lentils and squash taste connected without a separate sauce.

• 2 medium acorn squash, halved and seeded (1360 g)
• 2 tablespoons olive oil (27 g)
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper (7 g)
• 1 cup diced yellow onion (150 g)
• 1 cup chopped cremini mushrooms (70 g)
• 1/2 cup diced celery (50 g)
• 2 cloves garlic, minced (6 g)
• 1 1/2 cups cooked brown lentils, drained (300 g)
• 1/3 cup chopped pecans (38 g)
• 2 tablespoons maple syrup and 1 tablespoon Dijon mustard (55 g)

Ingredient notes

• Time: 5 minutes; Cost: $. Choose acorn squash that feels heavy for its size with firm, matte skin. Deep green, orange, or mixed-color varieties all work. Avoid soft spots near the stem or any split flesh.
• Time: 2 minutes; Cost: $. Brown or green lentils keep their shape better than red lentils here. Use canned lentils only if drained well; their softer texture benefits from an extra minute of skillet cooking.
• Time: 2 minutes; Cost: $. Cremini mushrooms add a deep savory note, but white button mushrooms are fine. Chop them small so they distribute through each serving instead of making the filling feel wet or bulky.
• Time: 2 minutes; Cost: $. Pecans bring crunch, while walnuts or pumpkin seeds work at similar amounts. Toast nuts briefly in a dry skillet for a fuller flavor, then cool before chopping so they stay crisp.
• Time: 2 minutes; Cost: $. Fresh parsley brightens the finished squash, yet chopped sage or thyme can stand in. If using dried herbs, add them with the vegetables rather than as a garnish, where their texture is noticeable.

1. 1Heat the oven

   Time: 5 minutes active; Cost: $. Set an oven rack in the center and heat to 400°F. Line a rimmed sheet pan with parchment. Halve each squash from stem to tip, scoop out seeds, and brush cut sides evenly with oil, salt, and pepper.

2. 2Roast the squash

   Time: 35 minutes mostly hands-off; Cost: $. Arrange squash cut-side down on the prepared pan. Roast until a fork slips through the thickest part with little resistance. Turn halves cut-side up for the final five minutes, allowing surfaces to dry slightly.

   

3. 3Cook the vegetables

   Time: 12 minutes active; Cost: $. While squash roasts, warm remaining oil in a large skillet over medium heat. Cook onion and celery until softened, then add mushrooms and a pinch of salt. Continue until mushroom moisture has cooked away and the pan looks mostly dry.

4. 4Season the filling

   Time: 8 minutes active; Cost: $. Stir garlic into the skillet for thirty seconds. Add lentils, maple syrup, Dijon mustard, pecans, and parsley. Fold gently until lentils are hot and coated. Taste, then add salt and pepper if the filling needs a clearer savory edge.

   

5. 5Fill the halves

   Time: 5 minutes active; Cost: $. Transfer roasted squash to a serving platter or leave it on the pan. Divide warm lentil mixture among the cavities, mounding it slightly. Press filling gently with a spoon so it settles into the curved centers and stays put.

6. 6Finish and serve

   Time: 3 minutes active; Cost: $. Scatter extra parsley and pecans over the stuffed squash. Serve while the filling and squash are hot. For a buffet, place the platter near the end of the line, after sides, so the portioned main remains easy to reach.

• Time: 3 minutes; Cost: $. A sharp, sturdy chef’s knife makes squash safer to halve. If a squash rocks on the board, trim a thin sliver from its rounded bottom first, keeping fingers clear of the blade path.
• Time: 2 minutes; Cost: $. Do not crowd the squash halves. Use two sheet pans if needed, because crowded pans trap steam and delay browning. Rotate pans halfway through roasting when using two oven racks.
• Time: 4 minutes; Cost: $. Let canned lentils drain in a sieve while chopping vegetables. Excess liquid can make the filling loose, especially if mushrooms have not cooked down fully. The skillet should look dry before lentils go in.

Time: 10 minutes active; Cost: $ to $$. Serve one stuffed squash half per person with cranberry sauce, green beans, and a crisp salad. For a larger Thanksgiving spread, cut each half in two after filling and offer it alongside other mains. Warm white lights and one large platter keep the table from feeling busy. A spoonful of extra maple mustard dressing can be passed separately, but the filling is seasoned to stand on its own.