clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
acorn squash sheet pan dinner shot from overhead

Acorn Squash Sheet Pan Dinner {vegan, high protein}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 1x
  • Diet: Vegan


My acorn squash sheet pan dinner is a high protein & vegan meal made easy! Acorn squash, mushrooms, peppers and Burmese (chickpea flour) tofu are nestled onto one sheet pan for a  healthy and inspired weeknight meal.


  • Cooking spray (I used an olive oil spray)
  • 1 medium acorn squash, halved lengthwise, seeded, cut into 12 slices
  • 1 large red bell pepper, seeded, cut into 11/2-inch pieces
  • 11/2 teaspoons smoked paprika (see notes for other options)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 recipe Burmese (chickpea flour) tofu(see notes for other options), cut into 1-1/2 inch pieces
  • 8 ounces mushrooms, halved if large
  • 2 to 3 tablespoons chopped fresh parsley or cilantro


  1. Preheat oven to 425F. Spray a large, rimmed sheet pan/baking sheet with cooking spray.
  2. Evenly arrange the squash and bell pepper on the prepared baking sheet. In a small cup, combine the paprika, salt and pepper. Spray the squash and peppers with cooking spray and sprinkle with HALF of the smoked paprika mixture.
  3. Roast in the preheated oven for 15 minutes.
  4. Remove baking sheet from oven and distribute Burmese tofu and mushrooms in between vegetables. Spray with cooking spray and sprinkle with remaining paprika mixture.
  5. Roast for 10 to 15 minutes longer until mushrooms are browned and squash is tender. Sprinkle with parsley and eat!


Smoked Paprika Options: An equal amount of chili powder, sweet paprika or ground cumin can be used in place of the smoked paprika.

Burmese Tofu Options: An equal amount of extra-firm tofu, 6 to 8 ounces of tempeh, or a 15 ounce can of chickpeas (rinsed and drained) can be used in place of the Burmese tofu.

  • Category: Dinner
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/2 of recipe
  • Calories: 244
  • Sugar: 7.6 g
  • Sodium: 428 mg
  • Fat: 3.4 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 51.1 g
  • Fiber: 9.1 g
  • Protein: 10.6 g
  • Cholesterol: 0 mg

Keywords: burmese tofu, chickpea flour tofu, acorn squash, vegan sheet pan dinner, high protein vegan dinner, easy, plant protein, acorn squash, mushrooms

Power Hungry