This is a fantastic side dish for Thanksgiving for several reasons. One, it’s super quick, and two, it’s super easy. Most of the time spent on this dish is hands-off, and it warms up well, so you could make it the day before and easily reheat before dinner. It also makes for tasty leftovers!

Acorn Squash With Grains [Vegan]


4 - 6

Cooking Time




  • 1 small Acorn Squash
  • 1¾ cup Veggie Broth
  • 1 tsp Olive Oil
  • 1¼ cup Quinoa or Rice
  • ¼ cup Sunflower Seeds
  • ¼ tsp Salt
  • ¼ tsp Dill
  • ¼ tsp Rosemary
  • ¼ tsp Thyme


  1. Preheat the oven to 425 degrees F. Cut the squash in half and scoop out the seeds. Place the squash flesh side down on a cookie sheet and roast for 20-25 minutes. Remove from oven and let cool completely. Remove skin and cut into cubes. Set aside.
  2. Bring the veggie broth to a boil in a medium saucepan. Add the olive oil and your grains and bring back to a boil. Cover and let simmer 15 minutes. Remove from heat and add in the spices, mix well. Just before serving, stir in the squash. Serve warm or cold.