Acorn Squash Sheet Pan Dinner {vegan, high-protein}

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

High Protein Vegan Sheet Pan Dinner

As promised inlast Tuesday’s post, I have another plain, satisfying, plant-based, sheet pan supper to make dinner a breeze as you prepare for, and participate in, myriad festivities.

I am guilty of planning the details of bigger feasts, making appetizers for get-togethers and potlucks, and cranking out cookies (because, cookies!), all while completely overlooking the reality of dinner. That is, until my stomach grumblings (gently) and family members (vociferously) remind me! Sheet pan dinners are a quick save for everyone (especially the cook).

If you are already a fan of winter squash (yes!), mushrooms (absolutely!) and red peppers (ring that bell!), I bring you tidings of dinner joy:Acorn Squash Sheet Pan Dinner.

Acorn Squash: Your New Go-to Fall Vegetable

You may not have cooked with acorn squash as much as other winter squash, such as the much beloved butternut. Yes, you can stiff them, like peppers, but then what? This is what!

Acorn squash is less dense, and often less sweet than butternut squash–something like a love child between a butternut and a zucchini. It is heavenly when roasted, AND…you do not need to peel it! Plain slice into half, scrape out the seeds, and cut into half moons for straightforward roasting. It is straightforward to eat around the skin once roasted.

The squash and peppers need more time in the oven than the remaining ingredients, so they head in first for an initial heat blast.

Now, the homestretch: add the mushrooms andBurmese tofu.

What Is Burmese Tofu?

If you are wondering, “What on Earth is Burmese Tofu?!”, click on the link for my post on this especially-straightforward, protein-packed option (which is also known as chickpea flour tofu). It is made with water and chickpea flour, and is quick, cheap, versatile and delectable.

Burmese tofu only requires minutes to make, but it will need to sit in the refrigerator for about an hour before it is firm enough to use (you can make it a day–or days–ahead of time).

If you do not have the time or inclination to make it, though, not fret: I have options for you in the recipe, including using canned chickpeas, regular tofu and tempeh.

Another 10 to 15 minutes of roasting (following the initial 15), and dinner is ready (save for a sprinkle of parsley or cilantro). This makes enough for 2 big dinners, or 3 to 4 smaller meals, but doubling the recipe is as plain as…doubling the recipe and roasting everything on a second baking sheet.

I hope this straightforward dinner affords you some time to relax and unwind during this busy time of year! I am savoring some indulgent treats with family and friends–I hope you do the same–but balancing it out with lots of fresh vegetables and protein (like this recipe!) in between.

Happy eats to all of you!

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4. Vegan Oat Mushroom Ground Beef {Gluten-Free, Soy-Free, Nut-Free}
5. Mushroom Kale Quinoa Muffins {vegan, oil-free, GF}