Vegan Recipe Corner

Acorn Squash and Walnut Bake

Recipe by Liqin Cao


  • 1 medium size acorn squash
Sttuffing for each half of the acorn squash:
  • 1 teaspoon olive oil
  • 1/8 teaspoon thyme
  • 1/8 cup walnuts
  • 1 tablespoon pine nuts
  • 1/8 cup frozen peas
  • 1/8 cup frozen corn
  • 1 tablespoon sun-dried tomatoes
  • pinch of coarse sea salt


  1. Preheat the oven to 375°F.
  2. Cut acorn squash in half and scoop out seeds.
  3. Drizzle the inside flesh with olive oil.
  4. Spread thyme evenly with a spoon and sprinkle in coarse sea salt
  5. Pack in walnuts, pine nuts, peas and corn
  6. Top with sun-dried tomatoes
  7. Wrap in tin foil with flesh side up and place on a foil lined sheet and bake until squash is soft (about 60-75 minutes).
  8. Season with salt, pepper or add vegan cheese on top.
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Acorn Squash and Walnut Bake
Photo by Liqin Cao