Vegan Roasted Acorn Squash Rings Stuffed with Sautéed Broccoli, Kale, Spinach, Pistachios & Cranberries a.k.a. Fall-Winter-Vibin’-At-Its-Finest!

Vegan Roasted Acorn Squash Rings Stuffed with Sautéed Broccoli, Kale, Spinach, Pistachios & Cranberries a.k.a. Fall-Winter-Vibin’-At-Its-Finest!

Hi lovies!


Okay, so I don’t celebrate Thanksgiving & I live in Canada (so it already passed anyway!) but I’m still inspired by fall & winter, warm comfort food, dark leafy greens & cranberries & squash! So that’s how this babe of a recipe came to life!

Here we’ve got roasted acorn squash rings stuffed with sautéed broccoli, kale, spinach, raw pistachios & organic dried cranberries in a Dijon garlicky & spicy marinade!

Drooling yet?

I know you are. Don’t lie. 

What makes them so amazing?

  • They’re quick, simple & delicious!
  • They’re the perfect combination of naturally sweet & savoury!
  • They make for a great side dish or main meal, if you throw in some quinoa, lentils or ground turkey! (You can also eat them for breakfast with a fried egg… ADMIT YOU JUST DROOLED AGAIN!).
  • What’s also amazing about them is that you can fill them with just about anything! (If broccoli, kale, pistachios & whatever else I stuffed these babes with isn’t your jam, just sauté what your little heart desires, stuff ’em et voilà!).
  • They’re packed with all the health benefits of ACORN SQUASH: contains vitamin A, niacin, folate, thiamine, B6 & tons & tons of vitamin C! It also boosts the immune system, is great for eye, heart & bone healthy & for improving blood circulation! They’re also packed with fibre & antioxidants, in the form of beta-carotene!
  • AND. WAIT FOR IT…. all the health benefits of none other than raw pistachios, which contain tons of vitamin K & potassium, boost the immune system & metabolism, heart-healthy, promote healthy cellular growth & are great for digestion & intestinal health!
  • They are SIMPLY GORGEOUS, are they not? That means they make for a beautiful presentation for when you’re having friends or family over, a.k.a. the way to impress your guests, ya feel me?

NOW, what do you need?

  • 1 medium acorn squash, SLICED LENGTHWISE INTO RINGS;
  • Coconut oil cooking spray;
  • 1 head of broccoli (BUT JUST THE FLORETS!);
  • 1.5 cups of spinach, CHOPPED;
  • 1.5 cups of kale, CHOPPED;
  • 1/4 cup of raw organic pistachios (or any other nut/seed of your choice);
  • 1/4 cup of dried organic unsweetened cranberries;
  • 2 heaping tbsp. of raw organic Dijon mustard (I used Maison Orphée);
  • Sea salt & black pepper to taste;
  • 4 cloves of garlic, MINCED;
  • 1 tsp. of smoked paprika;
  • 1 tsp. of cumin;
  • A pinch of cayenne pepper;
  • 1/4 – 1/2 tsp. Ceylon cinnamon;
  • OPTIONAL: 2-3 tbsp. of pure organic maple syrup.


OKAY, now, how do you put this all together? It’s a lot simpler than it looks!!!!

  • Preheat your oven to 400F & line a baking sheet with parchment paper. Set aside.
  • Carefully cut the squash into rings! Try to cut them as evenly as possible, but it might be hard – don’t worry about it! They’ll still cook evenly!
  • Place the rings on the baking sheet & spray them with a little bit of coconut oil cooking spray! Bake them for 15 minutes on one side, flip, then bake for another 15 minutes! (For me, 30 minutes was perfect, but basically you want to cook them until golden brown in colour & softened!).


  • While the rings are cooking, MULTITASK BABY! Prepare the stuffing. Spray a large skillet with coconut oil cooking spray &  heat over medium-high heat! Once heated, add the broccoli & sauté until it begins to brown & turn darker green, a.k.a. until it begins to cook through & look tender! This should take about 5 minutes.


  • NOW, lower your head to medium, add in the other ingredients, a.k.a. the spinach, kale, pistachios & cranberries, as well as the seasonings, a.k.a. the mustard, garlic, spices & maple syrup, if adding & cook until the greens become wilted & soft & the nuts become toasted! This should take just a few minutes. Set aside once ready & wait for the rings baby!






  • Once the rings are ready, take them out & begin to stuff them with the mixture! Each ring should fit about 2 large spoonfuls! OVERFLOW ‘EM IF YOU HAVE EXTRA STUFFING! 


  • Serve immediately & DEVOUR!
    • You can keep the leftovers, no worries (but I doubt there will be any!!!). If you do, re-heat them by putting them back in the oven under the broiler for a few minutes or at 400F until warm (about 10 minutes!).









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