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vegan paleo winter stuffed squash

Vegan + Paleo Stuffed Winter Squash

Prep Time 20 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Servings 6 servings


  • 3 acorn squash
  • 3 parsnip
  • 2 stalks curly kale
  • 1/2 yellow onion
  • 4 cloves garlic or to taste
  • 1 cup pecans
  • 1/2 cup dried cranberries
  • 2 tbsp fresh thyme or 1 tsp dried
  • 2 tbsp extra virgin olive oil (EVOO) divided
  • salt and pepper to taste


  • Preheat your oven to 375.
  • Chop off the ends of your acorn squash. Cut in half width wise and remove seeds and strings.
  • Lightly coat acorn squash with olive oil, salt, and pepper. Put meat side down on a baking sheet. Bake for 25 minutes.
  • Peel and chop parsnips into 1/4-1/2 inch piece, de-stalk and rough chop kale, dice onions and mince garlic.
  • Preheat a large skillet on medium heat, add 1 tbsp olive oil and coat pan. Add onions and saute for 2-3 minutes.
  • Add parsnips and cover with a lid for 5 minutes. Stir and recover for another 5 minutes.
  • Add kale, garlic, thyme, and a tsp of sea salt. Saute until kale wilts, about 1-2 minutes.
  • Add pecans, cranberries and thyme, set aside and cover. The squash should be ready about this time.
  • Remove from oven, flip over and fill with vegetable mixture. Cook for another 15 minutes, or until squash is easily pierced with a fork.