7 Vegetarian Christmas Dinner Ideas Featuring Stuffed Squash and Savory Pies

As the holiday season approaches, I find myself exploring creative ways to make a vegetarian Christmas dinner memorable. Stuffed squash and savory pies catch my eye, offering warmth and comfort during this festive time. From quinoa-filled acorn squash to hearty mushroom pie, each dish provides a delightful twist on traditional flavors. Let’s uncover some enticing ideas that could elevate your holiday table and impress your guests in ways you might not expect.

Stuffed Acorn Squash With Quinoa and Cranberries

Stuffed acorn squash with quinoa and cranberries is a delicious and festive vegetarian dish perfect for a Christmas dinner. This hearty recipe combines the natural sweetness of roasted acorn squash with a savory and slightly tangy filling of quinoa, cranberries, nuts, and spices, making it both a nutritious and flavorful centerpiece for your holiday feast.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Acorn Squash: Cut each acorn squash in half vertically and scoop out the seeds and strings. Lightly brush the insides with olive oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until tender when pierced with a fork.
3. Cook the Quinoa: While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid.
4. Sauté the Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
5. Combine the Filling: Once the quinoa is cooked, add it to the skillet with the sautéed onion and garlic. Stir in the dried cranberries, chopped pecans or walnuts, ground cinnamon, ground nutmeg, salt, and pepper. Mix well to combine all the ingredients and heat through for about 2-3 minutes.
6. Stuff the Squash: Remove the roasted acorn squash from the oven and flip them cut-side up. Spoon the quinoa mixture generously into each half of the squash, packing the filling slightly.
7. Final Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes to warm everything through and crisp the tops slightly.
8. Serve: Once finished, remove the stuffed squash from the oven. Garnish with fresh parsley if desired. Serve hot, and enjoy this beautiful and satisfying vegetarian dish that brings warmth and flavor to your holiday table.

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Savory Mushroom and Spinach Pie

Savory mushroom and spinach pie is a comforting and wholesome vegetarian dish that’s perfect for festive gatherings. This hearty pie features a flaky crust filled with sautéed mushrooms, fresh spinach, and a creamy mixture of cheeses and herbs, making it an irresistible option for your Christmas dinner table.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Next, add the sliced mushrooms and cook for 5-7 minutes until they are browned and all the liquid has evaporated. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the Spinach: Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and allow the mixture to cool slightly.
4. Combine the Cheeses: In a mixing bowl, combine the cream cheese, shredded mozzarella, grated Parmesan, fresh parsley, salt, black pepper, and nutmeg (if using). Mix well until smooth.
5. Mix the Filling: Once the mushroom and spinach mixture has cooled slightly, fold it into the cheese mixture until well combined.
6. Fill the Pie Crust: Roll out the pre-made pie crust into a 9-inch pie dish, making sure it covers the bottom and sides evenly. Spoon the mushroom and spinach filling into the crust, smoothing it out evenly.
7. Top the Pie: If desired, you can sprinkle additional mozzarella or Parmesan cheese on top of the filling for a cheesy crust.
8. Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
9. Cool and Serve: Once done, remove the pie from the oven and let it cool for about 5-10 minutes before slicing. Serve warm and enjoy this delectable savory mushroom and spinach pie as a delightful centerpiece of your Christmas dinner.

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Butternut Squash and Sage Risotto

Butternut squash and sage risotto is a creamy, comforting Italian dish that beautifully combines the sweetness of roasted butternut squash with the earthy aroma of fresh sage. This festive recipe is perfect for a cozy Christmas dinner, offering a rich and satisfying option that is both vegetarian and full of seasonal flavors.

Cooking Instructions:

1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20-25 minutes, or until tender and caramelized. Set aside when done.
2. Heat the Broth: In a saucepan, heat the vegetable broth over low heat to keep it warm throughout the cooking process.
3. Sauté Aromatics: In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the Rice: Stir the Arborio rice into the skillet with the onions. Toast the rice for about 2-3 minutes, stirring frequently until it becomes slightly translucent around the edges.
5. Incorporate Wine: If using white wine, pour it in now and simmer while stirring until it’s mostly absorbed by the rice.
6. Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
7. Combine Ingredients: Once the rice is cooked, gently fold in the roasted butternut squash, chopped sage, grated Parmesan cheese, and butter. Mix until everything is well combined, and the risotto is creamy. Season with additional salt and black pepper to taste.
8. Serve: Remove the risotto from heat and let it sit for a minute. Serve warm, garnished with extra sage or Parmesan if desired. Enjoy your nutritious and festive butternut squash and sage risotto!

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Spinach and Feta Stuffed Delicata Squash

Spinach and feta stuffed delicata squash is a delightful and colorful vegetarian dish that brings a festive touch to your Christmas dinner table. The delicate flavor of roasted delicata squash pairs perfectly with a savory filling of sautéed spinach, tangy feta cheese, and herbs, creating a nutritious and satisfying main course that will impress your family and guests alike.

Cooking Instructions:

1. Prepare the Squash: Preheat your oven to 375°F (190°C). Slice the delicata squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the insides with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, or until tender.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the chopped spinach and sauté until wilted, about 3-4 minutes. Remove from heat.
3. Combine Filling Ingredients: In a mixing bowl, combine the sautéed spinach and onion mixture with crumbled feta cheese, chopped parsley, salt, pepper, and lemon juice. Mix well until all ingredients are fully incorporated.
4. Stuff the Squash: Once the delicata squash halves are tender, remove them from the oven and carefully flip them cut-side up. Fill each half generously with the spinach and feta mixture, pressing down lightly to ensure the filling stays packed.
5. Bake Again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the tops are slightly golden.
6. Serve: Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired. Enjoy your delicious spinach and feta stuffed delicata squash!

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Pot Pie With Root Vegetables and Thyme

Pot pie with root vegetables and thyme is a comforting and hearty vegetarian dish that brings warmth and flavor to your Christmas dinner. The flaky crust encases a rich filling of seasonal root vegetables, fragrant thyme, and a creamy sauce, making it a delightful choice for both vegetarians and meat-lovers alike.

Cooking Instructions:

1. Prepare the Vegetables: Begin by peeling and dicing the carrots, potatoes, and parsnips into equal-sized pieces for even cooking. Chop the onion and mince the garlic.
2. Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
3. Cook the Root Vegetables: Stir in the diced carrots, potatoes, and parsnips to the skillet, cooking for 8-10 minutes until they start to soften. Stir frequently to prevent sticking.
4. Add Thyme and Broth: Sprinkle the fresh thyme into the mixture, followed by the vegetable broth. Bring the mixture to a simmer and cook for another 10 minutes, allowing the vegetables to become tender.
5. Make the Creamy Sauce: In a small bowl, whisk together the cornstarch and water until smooth. Gradually stir this mixture into the skillet, along with the heavy cream. Allow the mixture to cook for 2-3 minutes until it thickens. Season with salt and black pepper to taste.
6. Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Pour the vegetable filling into a pie dish. Roll out the pie crust and place it over the filling, trimming any excess dough. Cut a few slits in the top crust to allow steam to escape.
7. Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and flaky.
8. Cool and Serve: Once done, remove the pot pie from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy your delicious pot pie with root vegetables and thyme!

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Spiced Vegetable and Lentil Shepherd’s Pie

Spiced Vegetable and Lentil Shepherd’s Pie is a warm and rustic dish that showcases hearty lentils paired with a comforting medley of vegetables, all topped with a creamy mashed potato and parsnip layer. This vegetarian twist on the classic shepherd’s pie is perfect for a festive Christmas dinner, offering a satisfying and flavorful option that everyone will enjoy.

Cooking Instructions:

1. Cook the Lentils: In a pot, combine the lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until the lentils are tender but not mushy. Drain any excess liquid and set aside.
2. Prepare the Vegetables: While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Then add the diced carrots, celery, and minced garlic, cooking for an additional 5 minutes.
3. Add Mushrooms and Seasoning: Stir in the chopped mushrooms and cook until they release their moisture, about 5 more minutes. Add the tomato paste, Worcestershire sauce, ground cumin, ground coriander, salt, and black pepper. Stir well to combine and cook for another 2-3 minutes.
4. Combine with Lentils: Add the cooked lentils to the vegetable mixture, stirring until everything is well incorporated. Allow it to cook for another 5 minutes, then remove from heat and transfer to a baking dish, spreading the filling evenly.
5. Prepare the Mash: In a separate pot, bring water to a boil and add the peeled and diced potatoes and parsnips. Cook for about 15-20 minutes, or until tender. Drain, then mash the potatoes and parsnips together with heavy cream or milk and butter until creamy. Season with salt to taste.
6. Assemble: Preheat your oven to 375°F (190°C). Spread the creamy potato and parsnip mash evenly over the lentil and vegetable filling in the baking dish. Use a fork to create texture on the surface.
7. Bake: Place the assembled shepherd’s pie in the oven and bake for 25-30 minutes, until the top is golden brown and slightly crispy.
8. Serve: Allow the shepherd’s pie to cool for a few minutes before serving. It’s the perfect main dish to enjoy during your festive Christmas dinner!

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Baked Stuffed Hubbard Squash With Nuts and Dried Fruit

Baked Stuffed Hubbard Squash with Nuts and Dried Fruit is a festive and colorful centerpiece perfect for a vegetarian Christmas dinner. This delightful dish features sweet, roasted squash filled with a delicious mixture of nuts, dried fruits, and aromatic herbs, offering a perfect balance of flavors and textures that everyone will love.

Cooking Instructions:

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Cut the Hubbard squash in half lengthwise and scoop out the seeds and strings. Brush the insides of each half with olive oil and sprinkle with salt and black pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast in the preheated oven for about 30-40 minutes, or until tender.
2. Cook the Quinoa or Rice: While the squash is roasting, rinse the quinoa (or rice) under cold water. In a medium saucepan, combine the quinoa (or rice) with the water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the quinoa (or rice) is cooked, about 15-20 minutes. Remove from heat and fluff with a fork.
3. Mix the Filling: In a large bowl, combine the cooked quinoa (or rice), dried cranberries, chopped nuts, chopped parsley, ground cinnamon, ground nutmeg, maple syrup, and additional salt and black pepper to taste. Mix until all ingredients are well combined.
4. Stuff the Squash: Carefully remove the roasted squash from the oven and flip the halves cut-side up. Spoon the filling mixture generously into each half, pressing slightly to ensure it’s packed well.
5. Bake Again: Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the tops are slightly golden and the filling is heated through. If using, sprinkle grated Parmesan cheese on top during the last 5 minutes of baking.
6. Serve: Once done, remove from the oven and let cool for a few minutes before serving. Slice into wedges or serve the halves whole on a platter for an impressive presentation. Enjoy this warm and flavorful dish as the star of your vegetarian Christmas feast!