Friendsgiving has become the modern prelude to Thanksgiving, a gathering that is a little looser, a little louder, and just as meaningful. It’s that night when your found family fills the table, everyone brings their signature dish, and you realize this celebration of friendship has its own kind of gratitude baked in.
And if you’re the one hosting, you’re basically Monica Geller from Friends, the cook of the group, determined to make everything perfect. You’ve got your playlist queued up, a table that’s just this side of chaotic, and a menu that’s almost complete. Almost until you remember that one of your dearest friends doesn’t eat meat.
This is where panic sets in. Would it be a holiday without a little panic. This day is all about abundance, and the food matters. You want your vegan friend to have the same “wow” moment everyone else gets when the stuffing with sausage hits the table.
Enter Vegan Stuffed Acorn Squash with Sushi Rice, Maitake & Crispy Chestnuts, a dish that sounds fancy but is surprisingly simple to make and guaranteed to love.
From The Otter to Your Table
This recipe comes from chef Alex Stupak, Executive Chef at The Otter inside The Manner hotel in SoHo, along with Sloane’s and The Rooftop at The Manner. When Stupak recently hosted a Friendsgiving at The Otter, the dinner wasn’t just about great food it was also a time to give back, with plans to donate 15% of the revenue from the menu to The Bowery Mission. Guests gathered in the warm, low-lit dining room, sharing plates, laughter, and a sense of doing good while eating well. One of the standout dishes? This vegan stuffed acorn squash. “I’ve had vegan guests at my Thanksgiving table over the years,” Stupak says. “This dish offers a lot of gratifying texture to make sure they’re not wanting for anything.” At that dinner, the squash filled with vinegared sushi rice, crisp maitake mushrooms, and fried chestnuts reportedly stole the show and now you have the recipe so it can steal yours.
Day Before:
- Slice tops off squash, scoop out seeds, and store covered in the fridge.
- Rinse sushi rice until water runs clear; measure water and salt in a small saucepan so it’s ready to cook.
- Chop celery and scallions, slice the chili, and grate garlic; store each in covered containers.
- Tear maitake mushrooms into bite-size pieces and refrigerate.
- Chop cooked chestnuts so they’re ready to fry tomorrow.
Day Of:
- You’ll roast the squash, cook the rice, crisp the chestnuts, sauté the filling, and assemble.
Vegan Stuffed Acorn Squash with Sushi Rice, Maitake and Crispy Chestnuts
Total Time: 0 hours
Yield: 4 1x
Print Recipe
Pin Recipe
Description
This Vegan Stuffed Acorn Squash from chef Alex Stupak, Executive Chef at The Otter, Sloane’s and The Rooftop inside The Manner hotel in NYC delivers the cozy flavors of Thanksgiving. The tender roasted squash balances the savory depth of seared maitake mushrooms, nutty sushi rice, and crisp chestnuts.
Ingredients
Units
Squash
- 4 small acorn squash, tops sliced off (reserve lids), seeds removed
- 3 Tbsp neutral oil
- Kosher salt & pepper
Filling
- 1 cup sushi rice, rinsed
- 1 1/4 cups water
- 1 tsp kosher salt
- 1 Tbsp seasoned rice vinegar
- 1 Tbsp neutral oil
- 6 oz maitake mushrooms, torn into bite-size pieces
- 1 rib celery, small dice
- 1 serrano chili, thinly sliced (seeds optional)
- 2 garlic cloves, grated
- 1 Tbsp soy sauce or tamari
- 1 tsp maple syrup
- 1 Tbsp toasted sesame oil
- 1/4 cup sliced scallions
Crispy Chestnuts
- 3/4 cup cooked chestnuts, roughly chopped
- Neutral oil, for frying
- Sea salt
Finish
- Toasted sesame seeds
- Extra scallions
- Chili crisp (optional but highly recommended)
Instructions
Method
- Roast the squash. Preheat oven to 400 °F / 205 °C. Brush insides of acorn squash with oil, season generously with salt and pepper, and arrange cut-side down on a sheet tray with the lids alongside. Roast 35–45 minutes, until tender and caramelized. (If it isn’t browned, it isn’t ready.)
- Cook the rice. Combine rice, water, and salt in a saucepan. Bring to a simmer, cover, and cook 15 minutes. Remove from heat, let rest 10 minutes, then fold in seasoned rice vinegar.
- Crisp the chestnuts. In a skillet, heat a shallow layer of neutral oil. Fry chopped chestnuts 2–3 minutes, until blistered and crunchy. Drain on paper towels and season with sea salt.
- Build the filling. In a hot skillet with neutral oil, sear maitake mushrooms until crisped. Add celery, serrano, and garlic; cook 1 minute. Stir in soy sauce and maple syrup. Remove from heat, then fold in cooked rice, sesame oil, and scallions. Taste and adjust seasoning.
- Assemble & bake. Fill roasted squash with the rice-mushroom mixture and top with crispy chestnuts. Return to the oven for 5–7 minutes to heat through.
- Serve. Finish with toasted sesame seeds, extra scallions, and a spoonful of chili crisp. Serve with lids perched or leaned for effect.
- Prep Time: 30 minutes
- Cook Time: 55-60 minutes
Cuisine: Modern American
Nutrition
- Serving Size: 1
- Calories: 486
- Carbohydrates: 65
- Protein: 6
The post Stuffed Acorn Squash with Sushi Rice, Maitake and Crispy Chestnuts appeared first on Honest Cooking and Travel.