The Flaming Vegan

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The Ultimate Vegetarian Thanksgiving: Baked Acorn Squash with Apples, Chestnuts, and Lentils
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The Ultimate Vegetarian Thanksgiving: Baked Acorn Squash with Apples, Chestnuts, and Lentils

Prep Time: 15 minutes

Cook Time: 45 minutes

Thanksgiving doesn't mean turkey anymore! For many Thanksgiving brings a table filled with delightfully smelling and colored fruits and vegetables.

Three years ago, for Thanksgiving, I created baked acorn stuffed with apples, chestnuts and lentils. Not only, was it an attractive dish, it filled the house with with a unforgettable aroma. To top it off, the entree tasted even better than it looked! Since then I have no trouble figuring out my Thanksgiving dinner menu. My children make sure acorn squash is on the Thanksgiving Day table! To add to its appeal, stuffed acorn squash is easy to make. To me, recipes are just guides, and we add our own special twist, so don't hesitate to add something to this to make it your own!

Here is what you will need:

  • 4 acorn squash, cut in half lengthwise and the seeds removed
  • 3 tablespoons of extra-virgin oil
  • Kosher salt and pepper
  • 3 tablespoons of butter
  • 1 ½ cups of celery diced
  • 2 leeks cut lengthwise then sliced crosswise about ¼ inches thick
  • 2 apples, peeled and diced. (I like to use Granny Smith)
  • 8-10 ounces of day-old rye bread with crusts removed and diced into about 6 cups.
  • 7 ounces of cooked chestnuts
  • ½ cup finely chopped thyme
  • 1/3 cup of heavy cream or vegan alternative (think cream of canned coconut milk)
  • 1/3 cup of low-sodium broth


  1. Preheat your oven to 350°.
  2. Brush the sides of the acorn squash with the olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and cook until tender. Time varies by size, but start checking them around the 20 minute mark.
  3. Now, in a large skillet, melt your butter in 3 tablespoons of extra-virgin olive oil. Add celery, leeks ,and a generous pinch of salt and pepper. Cook over medium heat until tender, about 8 minutes (stirring occasionally).
  4. Now add your apples and thyme and cook on moderately high heat until the chestnuts, cream, stock, and parsley. Toss well. Season to taste with salt and pepper.
  5. Turn the acorn squash cut-side-up and spoon your newly created stuffing into the cavities. Bake until the acorn squash is completely tender and your stuffing has turned a golden brown. (This usually takes about 20 minutes.)

This delicious recipe is sure to become a family favorite! Happy Holidays!


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Leave a Comment

  1. Support
    This looks like a fantastic veg feast! Thanks for posting, Tammy! We've pinned it to our "Happy {Vegan} Holidays" Pinterest board. Happy Holidays!
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    1. Tammy Marie Rose
      Tammy Marie Rose
      Thank you!
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  2. T Skufca
    how is a recipe that calls for butter and heavy cream in a vegan website?
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    1. Tammy Marie Rose
      Tammy Marie Rose
      I for one am a lacto-vegetarian, as are most of my vegetarian circle. Many vegetarians partake in milk and cheese as well as other diary products such as butter and yogurt...It is a personal choice.
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    2. Support
      T: Actually, The Flaming Vegan is a site for vegetarians, vegans, and the v-curious. We don't turn recipes away if they contain a bit of dairy, particularly when it's easy to sub out that dairy for a vegan alternative (as is almost always the case). Thanks for posing the question! Happy cooking!
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