Rosh Hashanah Vegetarian Recipes for a Festive Meal

Rosh Hashanah, the Jewish New Year, is a time of reflection, renewal, and—of course—delicious food. This festive holiday table is traditionally filled with symbolic dishes that represent hope, sweetness, and abundance in the coming year.

For those who follow a vegetarian lifestyle, it’s entirely possible to savor the spirit and flavors of the holiday with plant-based recipes that honor tradition while offering a modern, wholesome twist.

Whether you’re hosting a full vegetarian meal or looking for standout side dishes to complement your spread, you’ll find inspiration here. In this post, I’ll share a show-stopping Vegetarian Stuffed Acorn Squash with Apple-Walnut Farro, a vibrant, satisfying centerpiece that captures the essence of Rosh Hashanah with ingredients like apples, honey (or agave for vegan), and seasonal vegetables.

Plus, you’ll find plenty of tips, variations, and serving ideas to make your celebration truly memorable.

Why You’ll Love This Recipe

This Vegetarian Stuffed Acorn Squash recipe is a celebration of everything Rosh Hashanah stands for: warmth, sweetness, and gathering around the table with loved ones. It’s more than just a meal—it’s a beautiful, edible symbol of abundance and new beginnings.

With a hearty combination of roasted acorn squash, nutty farro, crisp apples, toasted walnuts, and a touch of honey or agave, this dish offers a delightful medley of textures and flavors. It’s filling enough to serve as a main course for vegetarians and vegans, yet elegant enough to impress all your guests.

Not only is this recipe packed with nutrition and seasonal produce, but it’s also make-ahead friendly and adaptable for various dietary needs. It’s naturally vegetarian and can be made vegan with a single swap.

If you’re looking for more inspiration for festive plant-based meals, check out our Veg Maharashtrian Recipes: Easy & Delicious Meals or the flavorful Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.

Ingredients

Here’s everything you’ll need to create this stunning vegetarian Rosh Hashanah centerpiece. For easy reference, see the ingredient table below:

• 2 medium acorn squash
• 3 tbsp olive oil (divided)
• 1 cup farro (or quinoa for gluten-free)
• 2 cups vegetable broth
• 1 large apple, cored and diced
• 1/2 cup walnuts, chopped and toasted
• 1 small red onion, diced
• 2 celery stalks, diced
• 1/4 cup fresh parsley, chopped (plus more for garnish)
• 1/4 cup dried cranberries (optional)
• 2 tbsp honey or agave syrup
• 1/2 tsp ground cinnamon
• Salt & pepper to taste

Equipment

• Chef’s knife – For cutting vegetables and squash
• Cutting board – Preferably sturdy and non-slip
• Baking sheet – For roasting squash halves
• Parchment paper – Optional, for easy cleanup
• Medium saucepan – To cook farro or quinoa
• Large mixing bowl – For tossing the filling
• Wooden spoon or spatula – For mixing and sautéing
• Skillet – For sautéing vegetables and toasting walnuts
• Measuring cups and spoons – For accuracy
• Serving platter or individual plates

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the squash: Using a sharp chef’s knife, carefully cut each acorn squash in half lengthwise. Scoop out and discard the seeds.
3. Roast the squash: Brush the cut sides of the squash halves with 1 tablespoon olive oil, and sprinkle lightly with salt and pepper. Place cut-side down on the prepared baking sheet. Roast for 30-40 minutes, until the flesh is fork-tender and the edges are caramelized.
4. Cook the farro (or quinoa): While the squash roasts, rinse the farro under cold water. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20-25 minutes (farro) or 15 minutes (quinoa) until tender but chewy. Drain any excess liquid.
5. Sauté vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced red onion and celery. Cook for 5-6 minutes, stirring occasionally, until soft and starting to turn golden.
6. Add apples and spices: Stir in diced apple, ground cinnamon, and a pinch of salt. Sauté for 2-3 minutes, until the apples are just softened but still hold their shape.
7. Toast the walnuts: Push the vegetables to the side of the skillet. Add chopped walnuts and toast for 2 minutes, stirring often, until fragrant.
8. Combine the filling: In a large mixing bowl, add the cooked farro, sautéed vegetables, toasted walnuts, cranberries (if using), chopped parsley, and remaining tablespoon olive oil. Drizzle with 1 tablespoon honey or agave syrup. Toss well to combine and season with salt and pepper to taste.
9. Stuff the squash: Flip the roasted squash halves cut-side up. Fill each cavity generously with the farro-apple mixture, mounding it slightly.
10. Return to oven: Place stuffed squash back on the baking sheet. Drizzle with remaining honey or agave. Bake for 10-12 minutes at 400°F, until heated through and golden on top.
11. Garnish and serve: Sprinkle with extra chopped parsley and an additional drizzle of honey or agave if desired. Serve warm, and enjoy your festive Rosh Hashanah meal!

Tips & Variations

• Make it vegan: Simply use agave syrup or maple syrup instead of honey for a 100% plant-based main course.

• Add more protein: Stir in a can of rinsed chickpeas or cooked lentils to the farro mixture for extra heartiness.
• Try different grains: Substitute quinoa, wild rice, or bulgur for farro. Each brings a unique texture.
• Mix up the fruit: Pears or pomegranate seeds also work beautifully for a fresh twist.
• Nut-free option: Omit walnuts and add toasted pumpkin or sunflower seeds for crunch.
• Make ahead: Roast the squash and prepare the filling up to one day in advance. Stuff and bake just before serving.
• Looking for more holiday inspiration? Explore our Vegetarian Chopped Liver Made Easy and Delicious for an Ashkenazi-inspired appetizer, or browse Vegan Memorial Day Recipes for a Festive Summer BBQ for crowd-pleasing mains and sides.

Nutrition Facts

Here’s a breakdown of the nutrition for one serving (based on 4 servings, with honey):

Note: Actual nutrition values may vary depending on brands and exact ingredients used. For a lower-calorie version, reduce the amount of oil or honey.

Serving Suggestions

• Festive centerpiece: Serve each stuffed squash half on a platter, garnished with fresh parsley and pomegranate seeds for a burst of color.
• Pair with starters: Begin your meal with a classic vegetarian chopped liver or a vibrant beet salad.
• Complementary sides: Roasted root vegetables, a crisp green salad, or a tangy apple slaw are perfect accompaniments.
• Sweet endings: Don’t forget dessert! Try our Vegan Halloween Dessert Recipes That Will Wow Your Guests for some holiday-friendly ideas, or end with sliced apples dipped in vegan honey.
• Family-style: For a larger crowd, double the recipe and arrange the stuffed squash halves on a large platter for an eye-catching buffet presentation.

Conclusion

Rosh Hashanah is all about welcoming the new year with hope, gratitude, and meaningful traditions—many of which are centered around the table. With this Vegetarian Stuffed Acorn Squash with Apple-Walnut Farro, you’re not only serving a dish that’s wholesome and satisfying, but also one that’s infused with symbolism and celebration.

The blend of apples, honey, nuts, and grains echoes the holiday’s themes of sweetness and abundance, making it a perfect fit for your festive spread.

Whether you share it with close family or a larger gathering, this recipe is sure to become a cherished holiday favorite. Don’t be afraid to put your own spin on it—Rosh Hashanah is a wonderful time to blend tradition with creativity and to honor the season’s bounty.

Wishing you and yours a Shanah Tovah—a sweet, healthy, and joyous new year!

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