Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Vegan Cheesy Stuffed Acorn Squash

This healthy fall inspired dish takes takes the natural creamy texture of butternut squash and elevates it to a whole new level. The cheesy flavor paired with Italian herbs makes this the perfect fall side dish to include in your holiday feasts that vegans and non vegans alike will enjoy!

This dish is classically something my mom used to make when I was in high school, except that version was not vegan, it was loaded with heavy cream and parmesan cheese, so was it delicious, yes, was it healthy, no way (major yikes). Since going vegan every fall I have eyed the acorn squash wanting to figure out a way to recreate this dish vegan. Figuring out a way to recreate the cheesy filling was always the hardest part to figure out. However earlier this year I created the yummiest vegan cheese sauce that can be used for pizzas, nachos, pastas, ANYTHING. I love using this cheesy sauce, because it is created with vegetables, so it is naturally low in calories, and high nutrients. I also love the cheesy sauce, because depending on what you're making you can alter parts of the recipe and make it the perfect texture for whatever you are making. For this dish I went a little thicker on the sauce, but this dish can also be enjoyed with a more liquid sauce.

With Thanksgiving and Christmas right around the corner, I hope that you will consider incorporating this dish into one of your holiday feasts! With all the unhealthy things that we will all be consuming these next months, this is a perfect dish because it's full of healthy vegetables, and free of oils, sugars, refined carbs, dairy, etc.


Total Time: 1 Hour

Serves: 4-6


- 2/3 Acorn Squash(depending if you are serving 4 or 6)

- 1 Head Cauliflower

- 1/4 Cup Nutritional Yeast

- 2 Teaspoons Liquid Aminos

- 1 Clove Garlic

- 1 Tablespoon Tapioca Starch

- 1 Teaspoon Italian Seasoning

- 1/3 Cup Plant Milk


  1. Start by preheating your oven to 400. Next cut the acorn squash in half, and scoop out the seeds. Place the squash on a baking sheet and place in the oven.

  2. While the squash is in the oven, break up the cauliflower, and steam. (You will be just be waiting for this to be super soft, depending on your steaming method the time varies on this step).

  3. Once the cauliflower is soft, combine it with remaining ingredients in a high speed blender. Blend until you reach a smooth creamy consistency.

  4. After the squash has cooked for about 30 minutes, take out of the oven, and pour the cheese sauce in the center of each squash. You will then place back into the oven, and cook for about 20 minutes, or until the top is golden brown, and the squash is soft throughout.

  5. Remove from the oven, and serve! ( You will want to let this cool for a little, due to the cheesy sauce getting very hot in the oven and holding that heat in.)