About the Recipe
When I first started leaning into more vegetarian meals in my 20s, stuffed squash was one of the first dishes that made me feel like I wasn’t missing a thing. It’s hearty, satisfying, and endlessly flexible. You can really fill it with whatever you have on hand—but this version, with quinoa and sautéed mushrooms, remains my favorite. The nutty, sweet flavor of roasted acorn squash pairs beautifully with the earthy mushrooms and tender quinoa, and the whole dish feels cozy without being heavy.
I’ve made it with rice before too (similar to how I prep my Grilled Salmon and Rice Salad), and I’ve also thrown in extra roasted veggies like I do in my Harvest Veggie Tacos, but I keep coming back to this combination. It’s simple but layered, with little pops of flavor like maple butter and crushed pistachios for crunch and contrast. (You can totally skip the maple butter if you like—but I promise, it takes things up a notch.)
If you love warming, wholesome meals like my Swiss Barley Soup, this one’s going to be right up your alley. It’s the kind of dish that makes you feel good while you’re eating it, and even better after. I hope you love it as much as I do.
Simple, whole-food ingredients – No fancy pantry items required, just fresh veggies, grains, and a few flavorful touches.
Naturally vegetarian (and easily vegan) – Leave out the butter or swap for vegan butter to make it fully plant-based.
Customizable and forgiving – Use rice instead of quinoa, swap in farro, or mix up the roasted veg—this recipe plays well with variations.
Texture and flavor balance – It’s got it all: tender squash, nutty quinoa, umami mushrooms, crunchy pistachios, and that subtle maple butter finish.
Meal prep friendly – Make the filling ahead, roast the squash when you're ready, and enjoy a wholesome lunch or dinner in no time.
What You'll Love
Can I use a different type of squash? Absolutely. Butternut or delicata squash also work well, though the cook time may vary slightly. Acorn squash just happens to have the perfect little bowl shape.
What’s a good substitute for quinoa? Cooked rice, farro, barley, or even couscous will work beautifully. Just aim for a grain with a bit of texture to balance the softness of the squash.
Can I make this recipe vegan? Yes! Just skip the butter or use your favorite plant-based alternative. The maple still gives it that lovely touch of sweetness.
Do I have to include the maple butter? Not at all—it’s optional. The dish is still flavorful without it, but it does add a warm, cozy note that pairs so well with the squash.
Can I prep this ahead of time? Definitely. You can roast the squash and prep the filling a day in advance. Store separately, then reheat and assemble when ready to serve.
Does this work as a main dish? Yes! It’s filling, protein-rich, and satisfying enough to serve as a full meal, especially with a side salad or soup.
Frequently asked Questions
Ingredints Explained
Ingredients
For the Squash
1 Acorn Squash
1 cup Quinoa
4 Porteenie Mushrooms (sliced)
1 Onion (finely chopped)
1-2 Cloves of Garlic (finely chopped)
1/4 cup Salted Pistachios (shelled and chopped)
1 Scallion (finely sliced)
Drizzle:
3 Tablespoons Butter
1 Tablespoon Maple Syrup
Salt and Pepper to taste
Olive Oil
Preparation
Preheat your oven to 425F.
Cut open the acorn squash lengthwise and scoop out the seeds. Drizzle each cut half with a bit of olive oil. (I like to use my hands to be sure to get it all covered). Sprinkle some salt and pepper to taste. Put the squash (cut side down) on a lined sheet pan and roast in the oven for 30 minutes.
While the squash is roasting, give the quinoa a good rinse, put in a small pot with 1 cup water and bring to a boil. Once boiling, cover and reduce the heat to low. Let simmer until all the water is absorbed and quinoa is cooked through. Fluff with a fork. (You can tell when the Quinoa is cooked when the center is more translucent).
Meanwhile, drizzle a bit of olive oil in a pan and heat on medium. Add the chopped onion and garlic and sauté 2-3 minutes until fragrant. Add in the sliced mushrooms and continue to sauté until mushrooms are start to brown 5-6 minutes. Season with salt and pepper to taste.
Add the cooked quinoa to the pan of sautéed mushrooms and give it a good toss.
Season with salt and pepper to taste. This will be the stuffing for your squash. Time to prep the maple butter drizzle.
In a microwaveable bowl, melt the butter (roughly 20-30 seconds). To the melted butter, stir in the maple syrup. Add salt and pepper to taste.
Once the squash is finished cooking, remove it from the oven. (I always give the backside a little poke to make sure it is cooked through. If it is, it will push in, if it still feels firm, keep roasting it for a few more minutes).
Flip the squash over and fill the center cavity with your quinoa mushroom filling.
Garnish with some chopped pistachios and sliced scallions. Drizzle with the maple butter.
Dig in and enjoy!
