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Acorn Squash with Crushed Hazelnuts and Dried Cherries

Enjoy this naturally sweet acorn squash vegan salad recipe. It’s a great as a side dish but is also just as satisfying as a main course.

Acorn squash, like all winter squash, is bursting with health-promoting nutrients. Partner it up with other nutritious (and delicious) ingredients and you’ll have one power packed dish.

Acorn Squash with Crushed Hazelnuts and Dried Cherries (serves 4)


  • 1 large acorn squash
  • 1 cup hazelnuts, coarsely crushed
  • 1 cup dried cherries
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 cup finely chopped fresh parsley
  • 1/4 teaspoon or more curry powder
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Prick squash all over with a fork. Place squash on a baking sheet and bake for 40 minutes or until it is soft when squeezed. Don’t overcook it because it will be too soft to cut into cubes for the salad.
  3. Remove squash from the oven and set aside until cool enough to handle.
  4. Cut squash in halve lengthwise and scoop out seeds and stringy bits. Use a sharp knife and cut flesh to the peel in a grid pattern. Use a large spoon to gently lift cubes of squash out and into a large bowl.
  5. Add hazelnuts and dried cherries and gently toss to combine.
  6. In a small bowl, whisk together oil, vinegar, parsley, and curry. Pour half of the dressing over the squash and season with salt and pepper. Gently toss to coat squash with vinaigrette.
  7. Serve warm with extra vinaigrette on the side.

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