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Roasted Acorn Squash with Quinoa Stuffing

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This cozy fall recipe features roasted acorn squash halves filled with a hearty, flavorful quinoa stuffing packed with sautéed vegetables, herbs, nuts, and dried cranberries. It’s a colorful, comforting, and naturally gluten-free dish perfect for weeknights, holidays, or meal prep.

Ingredients

Scale
  • 2 medium acorn squash (about 2 lbs each)
  • 3 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 1 cup quinoa, uncooked
  • 2 cups vegetable broth
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, peeled and diced (optional)
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, stripped from stems (or 1 teaspoon dried)
  • 1/3 cup dried cranberries
  • 1/3 cup pecans or walnuts, roughly chopped and toasted
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons parsley, chopped (for garnish, optional)
  • 1/4 cup feta cheese, crumbled (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and dry acorn squash. Slice each in half from stem to tip. Scoop out seeds and stringy bits.
  3. Brush cut sides of squash with 2 tablespoons olive oil and sprinkle with salt and pepper.
  4. Place squash halves cut-side down on the baking sheet. Roast for 35–40 minutes, until flesh is fork-tender and edges are golden.
  5. While squash roasts, rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
  6. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion, celery, and carrot. Sauté for 5–7 minutes until softened.
  7. Stir in garlic, sage, thyme, and cinnamon. Cook for 1 minute until fragrant.
  8. Add cooked quinoa, dried cranberries, and toasted nuts. Stir gently to combine and heat through, 2–3 minutes. Season with salt and pepper to taste. (Fold in cheese or sausage if using.)
  9. Remove squash from oven and carefully flip each half over. Spoon stuffing into each cavity, packing gently.
  10. Sprinkle with extra nuts or crumbled feta if desired.
  11. Return stuffed squash to oven, cut-side up, and bake for 10–15 minutes until tops are crispy and golden.
  12. Let cool slightly, garnish with chopped parsley, and serve warm.

Notes

Roast squash cut-side down for best caramelization. Toast nuts for richer flavor. If stuffing is dry, add a splash of broth. For vegan, omit cheese or use plant-based alternative. Make stuffing ahead for easy meal prep. Slice a sliver off the bottom of squash halves to keep them stable. Leftovers taste even better the next day.

Nutrition

Keywords: acorn squash, quinoa stuffing, fall recipe, vegetarian, gluten-free, Thanksgiving, holiday, plant-based, stuffed squash, healthy dinner

Find it online: https://tessierecipes.com/roasted-acorn-squash-with-quinoa-stuffing-easy-fall-recipe/