Prepare to transform your dinner table with a dish that's about to become your new autumn obsession! Our Sweet Savory Stuffed Acorn Squash is not just a recipe—it's a culinary adventure that combines the rustic charm of roasted squash with a delightful quinoa filling that'll make your taste buds dance. Imagine a perfectly roasted acorn squash, golden and tender, generously stuffed with a maple-kissed quinoa mixture that brings together the crunch of pecans and the sweet burst of cranberries. This isn't just a meal; it's a celebration of fall flavors that will have everyone at your table asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeded
- 1 cup quinoa, cooked
- 1/2 cup cranberries
- 1/2 cup pecans, chopped
- 2 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper to prevent sticking.
- Carefully slice the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp using a spoon. Create a flat surface by trimming a small portion of the bottom if needed to help the squash sit evenly.
- Brush the inside of each squash half with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes, or until the flesh becomes tender and easily pierced with a fork.
- While the squash roasts, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and let cool slightly.
- In a mixing bowl, combine the cooked quinoa, chopped pecans, and dried cranberries. Drizzle maple syrup over the mixture and gently stir to combine.
- Remove the squash from the oven and carefully flip the halves cut-side up. Fill each squash half generously with the quinoa mixture.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes to warm the filling and allow the flavors to meld.
- Remove from the oven and let cool for 5 minutes. Optionally, garnish with fresh herbs like thyme or parsley before serving.
- Serve warm as a hearty vegetarian main course or a delightful side dish.
Tips
- Choose firm, symmetrical acorn squashes with smooth, hard skin for the best roasting results.
- When cutting the squash, use a sharp knife and cut carefully, ensuring a stable, flat surface for even roasting.
- Don't skip brushing the squash with olive oil—this helps create a beautiful caramelized exterior and prevents sticking.
- For extra flavor, toast the pecans lightly before adding them to the quinoa mixture to enhance their nutty profile.
- If you prefer a more savory version, you can substitute maple syrup with a splash of balsamic vinegar or add some crumbled goat cheese.
- Make sure to fluff the quinoa with a fork after cooking to prevent clumping and create a light, fluffy texture.
- Let the stuffed squash rest for a few minutes after baking to allow the flavors to settle and make serving easier.
- This recipe is incredibly versatile—feel free to swap ingredients like using dried cherries instead of cranberries or adding different herbs for variety.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
