Acorn Squash Rings with Walnuts and Dried Apricots

These Gluten-Free Vegan Acorn Squash Rings with Walnut and Dried Apricots are an easy and healthy recipe made with only 6 clean, real food ingredients and are ready in about 30 minutes. They're perfect as a main dish or as a plant-based side dish everyone will love!

This Acorn Squash Rings with Walnuts and Dried Apricots recipe is the perfect fall dish!

Gluten-Free Vegan Acorn Squash Rings with Walnuts and Dried Apricots

Here is why this recipe works - my top 3 reasons:

1. Uses a unique spice - garam masala
2. Ready to enjoy in about 30 minutes
3. Made with only 6 clean, real food ingredients

Uses a Unique Spice - Garam Masala

Do you have spices lurking in the back of your spice drawer collecting dust?

Are they there because you're afraid to use them or you simply don't know what to do with them?

Not to worry!

I'm going to show you how you can use the spice jar of garam masala you might have in your cabinet collecting dust in this easy recipe!

Ready To Enjoy In About 30 Minutes

You'll love how this recipe only takes about 30 minutes from start to finish.

For example, you only need about 5 minutes to prep the acorn squash.

While it's baking in the oven, you can prepare the stuffing and then it's ready to enjoy!

Made With Only 6 Clean, Real Food Ingredients

This recipe is a breeze to make because you only need 6 clean, real food ingredients to make it.

It's perfect to use when you've bought an acorn squash and don't know what to do with it.

And, you can substitute the dried apricots with another dried fruit like organic raisins, Medjool dates or even dried cranberries.

What Is Garam Masala?

Garam Masala is a warm, aromatic Indian spice blend typically made with cumin, coriander, green cardamom, black cardamom, cinnamon, nutmeg, cloves, bay leaves, peppercorns, fennel, and dried chilies.

• "garam" - means "hot"
• "masala" - means "a mixture of spices"

It's the perfect spice blend to complement the dried apricots in this rustic recipe.

How To Make Gluten-Free Vegan Acorn Squash Rings with Walnuts and Dried Apricots: Step-by-Step Instructions

Here is how to make this recipe and I'll show you with step-by-step instructions below.

Before beginning, preheat the oven to 400 degrees Fahrenheit.

Then prepare a cookie sheet lined with parchment paper and set aside.

Step 1: Prepare the Acorn Squash

Firstly, cut the top and bottom off the acorn squash.

Place it on its side and slice it into (4) slices approximately 1-inch thick. 

Cut a small hole in the center and remove the seeds and inner flesh.

Brush both sides of the squash with avocado oil.

Place the squash slices on the prepared cookie sheet and bake at 400 degrees for approximately 25-30 minutes, or until the insides are soft.

Step 2: Prepare the Stuffing

Secondly, while the acorn slices are baking, prepare the stuffing.

Add all ingredients for the stuffing to a food processor and blend until the walnuts are in tiny pieces, but taking care to not over process.

Remove the food processor blade and add the diced dried apricots.

Gently stir in the apricots in by hand.

Step 3: Assembly

Thirdly, place each cooked acorn squash ring on the plate you will be serving it on.

Divide the stuffing mixture evenly between the squash rings and place it in the center of each ring.

Expert Tips + Substitutions For Acorn Squash Rings with Walnuts and Dried Apricots

Here are some expert tips to make this recipe perfectly:

Acorn Squash. Choose a small to medium-size squash for best results. You should be able to cut at least (4) slices with a small-medium squash.

Avocado Oil. This can be substituted with organic extra-virgin olive oil.

Garam Masala. This is a key ingredient in the recipe, so I do not recommend omitting it. In addition, there really isn't a substitute for it since it is a unique spice blend. If you can't find it at your local grocery store (even Walmart carries it), you can order online or you can always try to make your own.

Walnuts. I haven't tested the recipe using another type of nut, but almonds might be a good substitute.

Dried Apricots. I added dried apricots to give the stuffing a slightly sweet flavor, but you could also substitute with organic raisins, Medjool dates, or even dried cranberries.

Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.

Frequently Asked Questions About Acorn Squash

Do I Need To Peel The Skin Off the Acorn Squash? No, and in fact, it's best to leave it on because it will hold the shape of the squash better when roasting. Once it's roasted, the skin will be soft enough to eat, but it's a personal preference whether to eat it or not.

When is Acorn Squash in Season? This recipe is a perfect Fall recipe when acorn squash will be in abundance. They can easily be found between October and December which is why it's a great dish for Thanksgiving or Christmas gatherings.

Are the Acorn Seeds Edible? Actually, yes they are! Instead of discarding the seeds after removing them from the center of the acorn slices, you can add a little Himalayan pink salt and roast them alongside the acorn slices for a healthy snack later. Here's a great article that shows how.

Want More Healthy Plant-Based Vegetable Recipes?

Check out these:

• Cheesy Scalloped Potatoes
• Cilantro and Lime Cauliflower Rice
• Spicy Lemon Sauteed Broccolini
• or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!

Gluten-Free Vegan Acorn Squash Rings with Walnuts and Dried Apricots

These Gluten-Free Vegan Acorn Squash Rings with Walnut and Dried Apricots are an easy and healthy recipe made with only 6 clean, real food ingredients and are ready in about 30 minutes. They're perfect as a main dish or as a plant-based side dish everyone will love!

{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Paleo-Friendly | Medical Medium }

5 from 2 votes

Print Pin Review

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yields: 4 pieces

Calories : 345

Ingredients

Ingredients

For the acorn squash:

• 1 organic acorn squash
• 1 teaspoon 100% pure avocado oil

For the stuffing:

• 1 cup organic walnuts
• 1 tablespoon 100% pure avocado oil
• 1 teaspoon organic garam masala
• 1/8 teaspoon Himalayan pink salt

For the add-in:

• 1/2 cup organic dried apricots (diced)

US Customary - Metric

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Line a cookie sheet with parchment paper and set aside.

Prepare the acorn squash:

• Cut the top and bottom off the squash.
• Place it on its side and slice it into (4) slices approximately 1-inch thick.
• Cut out a small hole in the center and remove the seeds and inner flesh.
• Brush both sides of the squash with the avocado oil.
• Bake at 400 degrees for 25-30 minutes, or until the insides are soft.

Prepare the stuffing:

• Add all ingredients for the stuffing to a food processor and process until the walnuts are in tiny pieces but taking care to not over process.
• Remove the food processor blade and add the dried apricots.
• Gently stir in the apricots by hand.
• Taste and adjust seasonings to your preference.

Assembly:

• Place each cooked acorn squash slice on the dish it will be served on.
• Divide the stuffing between your acorn rings and fill in the center of each one.

Notes

Acorn Squash. Choose a small to medium-size squash for best results. You should be able to cut at least (4) slices with a small-medium squash.

Avocado Oil. This can be substituted with organic extra-virgin olive oil.

Garam Masala. This is a key ingredient in the recipe, so I do not recommend omitting it. In addition, there really isn't a substitute for it since it is a unique spice blend. If you can't find it at your local grocery store (even Walmart carries it), you can order online or you can always try to make your own.

Walnuts. I haven't tested the recipe using another type of nut, but almonds might be a good substitute.

Dried Apricots. I added dried apricots to give the stuffing a slightly sweet flavor, but you could also substitute with organic raisins, Medjool dates, or even dried cranberries.

Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.

Nutrition

Serving: 1svg | Calories: 345kcal | Carbohydrates: 25g | Protein: 6g | Fat: 27g | Sodium: 78mg | Fiber: 5g | Sugar: 9g | Calcium: 73mg

Course:Side Dish

Cuisine:American

Recipe Author: Karielyn Tillman

Did You Make This Recipe?Leave a Rating + Comment Below!

Karielyn Tillman

Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.