Stuffed acorn squash filled with Israeli couscous, apples, dried cranberries, pistachios and raisins, finished with a maple tahini drizzle. A flavorful vegetarian or vegan main that’s perfect for Thanksgiving or any holiday gathering.
Thanksgiving is just around the corner. If you’re planning a meat-free menu, this stuffed acorn squash makes a satisfying centerpiece when mains are the toughest part to decide. It pairs a savory-sweet Israeli couscous filling with roasted squash and a bright, creamy maple tahini sauce.
The Israeli couscous filling is festive and textured, with apples, dried cranberries, golden raisins and pistachios, plus fresh herbs like cilantro and parsley and a warming hint of curry powder. You can enjoy the couscous on its own, but stuffing it into roasted acorn squash turns it into an attractive, hearty main course.
This Israeli Couscous
✓ Apples, dried cranberries, golden raisins and pistachios for festive sweetness and crunch
✓ Fresh cilantro and parsley for brightness
✓ A touch of curry powder for warm spice
The contrast of sweet, tart and crunchy elements gives the filling a lively flavor profile that works beautifully inside roasted acorn squash.
I normally favor butternut squash, but this acorn squash version is a lovely change and worth adding to your holiday rotation. If you find squash difficult to cut, an easy approach is to trim the ends, roast the squash whole for a short time to soften the skin slightly, then halve and scoop the seeds. Roasting first also shortens the final bake time.
The maple tahini sauce ties everything together. It’s simple to make: whisk tahini with maple syrup, lemon juice, salt and pepper, then thin with a little water until you reach your desired consistency. For a thicker drizzle keep to 1–2 tablespoons of water; for a looser dressing add 3–4 tablespoons. This sauce also doubles as a versatile salad dressing.
Why You’ll Love These Vegan Stuffed Acorn Squash
✓ A hearty vegetarian/vegan main suitable for Thanksgiving and holiday meals
✓ Simple to assemble and full of complementary flavors and textures
✓ The stuffing can be prepared ahead, so you only need to roast and stuff the squash on the day
✓ Even omnivores will enjoy the balanced sweet and savory notes from dried fruit, apples and spices
Roast the squash first, prepare the couscous filling while the squash bakes, then fill the halves, drizzle with sauce and serve. For extra color and festive presentation, top with pomegranate arils or extra chopped pistachios.
Method
1. Preheat oven to 400°F. Trim the ends of each acorn squash and cut them lengthwise. Scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper.
2. Place squash halves cut-side down on a baking sheet and roast for 40–45 minutes, or until tender when pierced with a fork.
3. While the squash roasts, make the couscous filling. Heat 1.5 teaspoons olive oil in a pan over medium heat. Add chopped garlic and red onion and sauté for about 2 minutes until softened.
4. Add 1 cup Israeli couscous and cook, stirring, for 1 minute to toast the pearls lightly.
5. Stir in 1/2 teaspoon curry powder and 1/4 teaspoon salt.
6. Add 1 1/2 cups water or vegetable broth and bring to a boil. Reduce heat to low-medium, cover and cook 10 minutes, or until liquid is absorbed and the couscous is tender.
7. Remove from heat and let sit, covered, for 3–4 minutes. Fluff with a fork and, if needed, stir in a teaspoon of olive oil to separate the pearls.
8. Transfer the couscous to a large bowl. Stir in chopped apples, dried cranberries, golden raisins and chopped pistachios.
9. Add the juice of one large lemon, 1/4 teaspoon black pepper, the remaining 1/4 teaspoon curry powder and the remaining 1/2 teaspoon salt, adjusting seasoning to taste.
10. Fold in chopped cilantro and parsley, then toss everything to combine. The stuffing is ready.
11. For the maple tahini sauce, whisk together 1/4 cup tahini, 2 tablespoons maple syrup, 1 1/2 tablespoons lemon juice, salt and pepper. Thin with 1–2 tablespoons water for a thick drizzle, or 3–4 tablespoons for a pourable dressing.
12. When the squash halves are done, remove them from the oven and fill each with the prepared Israeli couscous. Drizzle the maple tahini sauce over the stuffed squash and serve warm.
Ingredients (serves 6 halves)
- 3 small acorn squash (about 600–700 g each)
- 1.5 tsp olive oil
- 2 garlic cloves, chopped
- 1 small red onion (about 40 g), chopped
- 1 cup Israeli couscous (142 g)
- 3/4 tsp curry powder, divided
- 3/4 tsp salt, divided, or to taste
- 1 1/2 cups water or vegetable broth
- 2 medium apples (about 180 g), chopped
- 1/3 cup dried cranberries
- 1/4 cup golden raisins
- 1/4 cup pistachios, chopped
- 1/4 tsp black pepper, or to taste
- Juice of 1 large lemon
- 2 tbsp chopped cilantro
- 2 tbsp chopped parsley
Maple Tahini Sauce
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1.5 tbsp lemon juice
- Salt and black pepper, to taste
- 1–2 tbsp water (to thin; use more for a looser dressing)
Notes
The stuffing can be made ahead and refrigerated. Rewarm gently before filling the roasted squash. Top with pomegranate arils or extra pistachios for a festive finish. Nutrition values are approximate and meant as a guideline.
If you try this recipe, consider leaving feedback or a rating to help others. Enjoy a warm, colorful, plant-based main that shines on any holiday table.