Acorn Squash Stuffed with Herbed Cornbread Stuffing with Seitan
Transform your dinner table with this dazzling **Acorn Squash Stuffed with Herbed Cornbread Stuffing and Seitan**—a hearty, plant-based centerpiece that’s as delicious as it is beautiful. Tender roasted acorn squash serves as the perfect edible vessel for a savory stuffing made with golden cornbread, protein-packed seitan, aromatic herbs like sage and thyme, and optional festive touches of cranberries and walnuts. The combination of flavors and textures—soft squash, crunchy nuts, and aromatic stuffing—creates a dish that’s ideal for holidays or an elevated weeknight dinner. Ready in just under 90 minutes, this recipe is a satisfying and nutritious choice for vegans and vegetarians alike. Serve it warm with a sprinkle of fresh parsley for a truly remarkable dining experience!
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Recipe Information
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cornbread (cubed, preferably day-old)
- 1 cup vegetable broth
- 1 cup seitan (crumbled or chopped)
- 1 medium yellow onion (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh sage (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoons fresh parsley (chopped)
- 0.5 cup walnuts (chopped, optional)
- 0.5 cup cranberries (dried, optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp.
Brush the cut sides of the squash with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Roast in the oven for 30-35 minutes, or until the flesh is fork-tender.
While the squash is roasting, prepare the stuffing. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and celery to the skillet and sauté for 5 minutes, or until softened.
Stir in the minced garlic, fresh sage, thyme, parsley, and crumbled seitan. Cook for an additional 2-3 minutes.
In a large mixing bowl, combine the sautéed mixture with the cubed cornbread, walnuts (if using), and cranberries (if using).
Gradually pour in the vegetable broth, stirring gently until the mixture is moistened but not soggy. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
Once the squash is done roasting, remove it from the oven and carefully flip the halves cut side up.
Spoon the cornbread stuffing mixture into the cavity of each squash half, packing it lightly.
Return the stuffed squash to the oven and bake for an additional 20-25 minutes, or until the stuffing is golden brown on top.
Remove the squash from the oven and allow it to cool slightly before serving.
Garnish with extra chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1644 mg | 71% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 34.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
