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Cozy Stuffed Acorn Squash with Quinoa & Cranberries

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Sweet, tender acorn squash halves are filled with a savory-sweet quinoa stuffing featuring dried cranberries, toasted pecans, and warm spices. This vegetarian and gluten-free dish is perfect for fall gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil (for squash)
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil (for stuffing)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon ground cinnamon
  • ½ cup dried cranberries
  • ½ cup chopped pecans, toasted
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Using a sharp chef’s knife, carefully cut each squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon.
  3. In a small bowl, whisk together the olive oil, maple syrup, salt, and pepper. Brush this mixture all over the cut sides and insides of the squash halves. Place them cut-side down on the prepared baking sheet.
  4. Roast the squash for 25-30 minutes, until fork-tender and the edges are starting to caramelize. Remove from the oven and let cool slightly.
  5. While the squash is roasting, rinse the quinoa in a fine-mesh strainer under cold water for about 30 seconds. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  6. While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until translucent and starting to brown. Add the minced garlic, dried thyme, dried sage, and cinnamon. Cook for another minute until fragrant.
  7. In a large mixing bowl, combine the cooked quinoa, sautéed onion mixture, dried cranberries, and toasted pecans. Stir gently to combine. Taste and adjust seasoning with salt and pepper.
  8. Once the squash halves are cool enough to handle, flip them over so they’re cut-side up. Divide the quinoa mixture evenly among the four halves, mounding it slightly.
  9. Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through and the tops are slightly golden. If desired, broil for the last 2 minutes for a crispier top.
  10. Sprinkle with fresh parsley if using, and serve warm.

Notes

The skin of acorn squash is edible once roasted. To make ahead, roast squash and cook quinoa up to 2 days in advance; assemble and bake when ready. Leftovers keep in the fridge for up to 4 days. Freeze assembled stuffed squash for up to 3 months. For a crispier top, broil for the last 2 minutes. If the quinoa mixture seems dry, add a splash of vegetable broth or olive oil.

Nutrition

Keywords: stuffed acorn squash, quinoa, cranberries, fall recipe, vegetarian, gluten-free, Thanksgiving

Find it online: https://sunnysavory.com/cozy-stuffed-acorn-squash-with-quinoa-and-cranberries/