Chorizo & Quinoa Stuffed Acorn Squash

These VEGAN Chorizo & Quinoa Stuffed Acorn Squash with Roasted Garlic Hummus Dressing are perfect for the holiday season.

Author PLVNTFOOD by Chef Brianna Gallo


  • 2 acorn squash
  • 1 package Abbot’s Butcher Chorizo
  • 2 1/2-3 cups cooked white quinoa
  • 1 leek
  • 3 garlic cloves
  • 3 tbsp apple cider vinegar
  • 2 1/2 tbsp olive oil
  • 1 tbsp maple syrup
  • Salt / pepper to taste
  • 1/2 cup roasted garlic hummus
  • Fresh parsley


  1. Preheat your oven to 400F
  2. Cut your squash in half, coat the flesh in olive oil, salt, and pepper & add them to a parchment lined baking sheet flesh side up.

  3. Place in the oven for 45-60 minutes until fork tender.
  4. Cook your white quinoa according to package instructions, set aside to cool slightly.
  5. While the squash is roasting, in a pan over medium heat, add in some olive oil (around 3-4 tbsp), chop your leek & mince your garlic and add that to the oil. Once it starts to brown, crumble in your chorizo, season with salt and pepper, and cook for 5-7 minutes.

  6. Place your cooked quinoa into a large mixing bowl, add your chorizo, leek, & garlic mixture, 3 tbsp apple cider vinegar, 2 1⁄2 tbsp olive oil, 1-2 tbsp maple syrup, and more salt / pepper to taste & mix well.

  7. Once your squash is done cooking, take out of the oven, fill each half with some of the quinoa & chorizo mixture, and place back in the oven for another 5-7 minutes.

  8. While in the oven, mix your hummus with some filtered water and mix well until you get a dressing like consistency.

  9. Drizzle the hummus sauce over top the squash and top with fresh parsley. Serve & Enjoy!