Mushroom Risotto and Broccoli Stuffed Acorn Squash

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Ready for a delicious dish that’s perfect for a Holiday dinner party? These mushroom risotto and broccoli stuffed acorn squash aren’t just adorable; they’re delicious and the prettiest dinner centerpiece ever.

If you know me well (hi, fiancé Mike!), you know that I am obsessed with winter squash. There isn’t a delicata, butternut, hubbard, or red kuri squash I haven’t met that I don’t love and devour. It wasn’t until this year, however, that I discovered the nutty, delicious taste and texture of acorn squash – which is crazy, I know. Now that I’ve discovered this cute squash, though, I can’t stop (won’t stop) eating them. Roasted and added to salads and grain bowls, acorn squash are my new favorite. I know they’ll be yours too, after trying this recipe!

Acorn Adoration.

Acorn squash resembles a big green acorn with tough green skin and vibrant yellow flesh. They’re found at local farmers markets, grocery stores, and farm stands and CSAs.

Like other winter squash, acorn squash are rich in antioxidants including carotenoids, which have been shown to prevent and combat various types of cancers including skin, lung, breast, and prostate. (1) Beta-carotene, a vitamin A precursor, is also abundant in acorn squash. This antioxidant helps fight free radical damage and inflammation, too.

Just one cup of cooked acorn squash contains roughly 37 percent daily value vitamin C, 26 percent daily value potassium, and heaps of other vitamins and minerals including manganese, B vitamins, iron, folate, calcium, phosphorus, and copper. They’re also packed with fiber, which supports healthy digestion and regularity.

Cute little acorn squash are stuffed with the most incredible filling made of broccoli, onion, and my favorite, favorite veggie burgers: Dr. Praeger’s mushroom risotto veggie burgers.

As I’ve talked about my love of Dr. Praeger’s before, you know just how much I’m obsessed with these honest, simple, and nourishing veggie burgers. This mushroom risotto version is one of my favorites, hands down. Made with a mixture of arborio, wild rice, and brown rice, button and portobello mushrooms, kale, peas, parsley, truffle oil, roasted garlic, and more, these veggie burgers are flavorful and hearty. They’re also non-GMO certified, gluten-free, vegan, and kosher, too. I love stashing a few boxes in my freezer to have on hand for stuffing winter squash, and for making killer veggie burgers, of course. They’re also fantastic in kale caesar salad burger bowls, FYI.

Cooked Dr. P’s mushroom risotto burgers are mixed with broccoli and onion to create a simple and nutrient-filled filling for the acorn squash. Stuffed and baked into the squash, the filling becomes hearty and toasted and has a texture similar to Thanksgiving stuffing, which is just unreal.

Out of the oven, these stuffed acorn squash are drizzled with tahini, which adds a complimentary nutty taste and flavor.

You’re going to be as obsessed with acorn squash and Dr. Praeger’s mushroom risotto veggie burgers as I am after trying this recipe – enjoy!

Mushroom Risotto and Broccoli Stuffed Acorn Squash

Serves 4


2 acorn squash
2 Dr. Praeger’s mushroom risotto veggie burgers
1 Tbsp avocado oil
1 small white onion, diced
1 small head broccoli, finely chopped
¼ tsp dried thyme
¼ tsp dried oregano
¼ tsp sea salt
Freshly ground black pepper
3 Tbsp tahini


Preheat oven to 425 degrees Fahrenheit.

Place frozen Dr. Praeger’s Mushroom Risotto Veggie Burgers on baking tray and bake for 8 minutes.

While veggie burgers are baking, heat avocado oil in a medium skillet over medium-low heat. Add onions and broccoli and sauté until onions are just translucent, about 5 minutes. Add dried spices, salt, and freshly ground black pepper to taste.

When veggie burgers are finished cooking, add both to broccoli and onion mixture in skillet. Use a spatula to break up veggie burgers into large pieces and incorporate with veggie mixture. Remove from heat.

Cut acorn squash in half lengthwise and remove seeds. Place cut side down on baking tray and bake for 20 minutes at 425 degrees F.

Remove acorn squash from oven and carefully flip over. Fill each center of squash with broccoli, onion, and veggie burger mixture. Carefully pack enough mixture into center of squash. Return to oven and bake for 8-10 minutes, or until squash is tender and mixture is browned.

Remove squash from oven and drizzle with tahini. Serve immediately and enjoy!


- No acorn squash? Halved delicata squash work too. Cut delicata lengthwise and scoop out seeds. Follow the remainder of the recipe accordingly!
- This post was sponsored by Dr. Praeger’s, a brand who makes honest, clean foods that I am obsessed with. Thank you for supporting brands who support Vegukate!

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