This cozy and colorful dish is a fall favorite and a vegetarian showstopper—perfect for holiday tables or a nourishing weeknight meal.
Yields4 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
For the Squash
2 medium acorn squash, halved and seeds removed
2 tbsp olive oil
Salt and black pepper
For the Quinoa Filling
1 cup quinoa, rinsed
2 cups vegetable broth (or water)
1 small shallot or onion, finely chopped
1 clove garlic, minced
½ cup dried cranberries
⅓ cup toasted pecans or walnuts, roughly chopped
1 small apple, diced (optional for sweetness)
¼ cup fresh parsley, chopped
½ tsp ground cinnamon
½ tsp ground cumin or sage
Salt and pepper, to taste
1 tbsp olive oil (for sautéing)
Optional: Crumbled goat cheese or feta for garnish
Roast the Acorn Squash
1
-
Preheat oven to 400°F (200°C).
-
Rub the inside of each squash half with olive oil, then season with salt and pepper.
-
Place squash cut-side down on a baking sheet lined with parchment.
-
Roast for 35–40 minutes, or until tender when pierced with a fork.
Cook the Quinoa
2
-
While squash is roasting, combine quinoa and broth in a medium saucepan.
-
Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until liquid is absorbed.
-
Let sit covered for 5 minutes, then fluff with a fork.
Prepare the Filling
3
-
In a large skillet, heat 1 tbsp olive oil over medium heat.
-
Add shallots/onion and garlic; sauté for 2–3 minutes until fragrant.
-
Stir in cooked quinoa, cranberries, apple (if using), nuts, spices, and parsley.
-
Season with salt and pepper to taste.
-
Optional: Stir in a handful of crumbled goat cheese or serve it as a topping later.
Stuff the Squash
4
-
Flip squash halves over (cut side up).
-
Fill each half generously with the quinoa mixture.
-
Return to oven for 5–10 minutes if you'd like to warm the filling through.
-
Serve warm with extra herbs and cheese, if using.
Tips & Variations
5
-
Add cooked chickpeas or white beans for extra protein.
-
For a festive twist, use pomegranate seeds as a topping.
-
Sub acorn squash with delicata or butternut halves if preferred.
Suggested Pairing
Ingredients
For the Squash
2 medium acorn squash, halved and seeds removed
2 tbsp olive oil
Salt and black pepper
For the Quinoa Filling
1 cup quinoa, rinsed
2 cups vegetable broth (or water)
1 small shallot or onion, finely chopped
1 clove garlic, minced
½ cup dried cranberries
⅓ cup toasted pecans or walnuts, roughly chopped
1 small apple, diced (optional for sweetness)
¼ cup fresh parsley, chopped
½ tsp ground cinnamon
½ tsp ground cumin or sage
Salt and pepper, to taste
1 tbsp olive oil (for sautéing)
Optional: Crumbled goat cheese or feta for garnish
Directions
Roast the Acorn Squash
1
-
Preheat oven to 400°F (200°C).
-
Rub the inside of each squash half with olive oil, then season with salt and pepper.
-
Place squash cut-side down on a baking sheet lined with parchment.
-
Roast for 35–40 minutes, or until tender when pierced with a fork.
Cook the Quinoa
2
-
While squash is roasting, combine quinoa and broth in a medium saucepan.
-
Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until liquid is absorbed.
-
Let sit covered for 5 minutes, then fluff with a fork.
Prepare the Filling
3
-
In a large skillet, heat 1 tbsp olive oil over medium heat.
-
Add shallots/onion and garlic; sauté for 2–3 minutes until fragrant.
-
Stir in cooked quinoa, cranberries, apple (if using), nuts, spices, and parsley.
-
Season with salt and pepper to taste.
-
Optional: Stir in a handful of crumbled goat cheese or serve it as a topping later.
Stuff the Squash
4
-
Flip squash halves over (cut side up).
-
Fill each half generously with the quinoa mixture.
-
Return to oven for 5–10 minutes if you'd like to warm the filling through.
-
Serve warm with extra herbs and cheese, if using.
Tips & Variations
5
-
Add cooked chickpeas or white beans for extra protein.
-
For a festive twist, use pomegranate seeds as a topping.
-
Sub acorn squash with delicata or butternut halves if preferred.
Suggested Pairing
Stuffed Acorn Squash with Quinoa and Cranberries
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