This dish started as a way to make the most of winter’s bounty without relying on the usual heavy roasts. I love how the squash’s natural sweetness balances the savory stuffing, making it a festive centerpiece that feels fresh and nourishing. It’s the kind of recipe that feels both celebratory and simple, perfect for a holiday table that’s a little more mindful.
Why this recipe keeps calling me back
It’s the perfect way to celebrate winter’s bounty without losing the comfort of a traditional holiday meal. The combination of warm, roasted squash and bright, tangy stuffing feels like a small, mindful act of kindness. Plus, it’s flexible — I can swap ingredients based on what’s fresh and what I have. That keeps it interesting, season after season.
Breaking down the ingredients: What makes this dish shine
- Acorn squash: Sweet, nutty, with a firm flesh that roasts beautifully and cradles the stuffing.
- Quinoa or wild rice: Nutty grains that add texture and hearty bulk, soaking up flavors.
- Onions & garlic: Base aromatics that bring warmth and depth, filling the kitchen with savory smell.
- Cranberries & walnuts: Tart and crunchy accents that brighten the dish and add seasonal cheer.
- Olive oil & herbs: Simple, good-quality olive oil and fresh herbs lift everything with brightness.
- Seasonal vegetables: Carrots, Brussels sprouts, or kale work beautifully, adding color and nutrition.
Tools of the trade: Essential equipment for this dish
- Baking sheet: To hold the squash while roasting evenly.
- Sharp knife: To cut and halve the squash safely.
- Sauté pan: To cook vegetables and grains for the stuffing.
- Mixing bowl: To combine the stuffing ingredients.
- Spoon or spatula: To stuff the squash and mix ingredients.
Step-by-step: Roasting and stuffing squash for a hearty, festive centerpiece.
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Slice acorn squash in half and scoop out seeds.
Step 3: Brush the insides with olive oil and sprinkle with salt.
Step 4: Place squash cut-side down on a baking sheet lined with parchment paper.
Step 5: Roast for 40-45 minutes until flesh is tender and slightly caramelized.
Step 6: Meanwhile, prepare the stuffing: sauté onions, garlic, and seasonal vegetables like cranberries and walnuts.
Step 7: Mix cooked grains like quinoa or wild rice with the sautéed veggies and season well.
Step 8: Once squash is roasted, flip halves, and stuff generously with the grain mixture.
Step 9: Return to oven for another 15 minutes to meld flavors and crisp edges.
Cooking checkpoints: How to tell it’s done and perfect
- Squash flesh should be tender and give easily when pierced with a fork.
- The stuffing should be hot through and slightly crispy on top.
- Edges of the squash should caramelize and turn a deep golden brown.
Common pitfalls and how to avoid them
- Squash flesh remains firm.? If the squash is undercooked, extend roasting time or increase oven temperature slightly.
- Stuffing is too wet.? If stuffing is soggy, bake uncovered longer to evaporate excess moisture.
- Edges burn or char.? If squash tips burn, cover loosely with foil during roasting.
- Inconsistent temperature.? If stuffing isn’t hot enough, return to oven for a few minutes.
Stuffed Roasted Acorn Squash with Quinoa and Seasonal Vegetables
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
- Using a sharp knife, carefully cut each acorn squash in half lengthwise and scoop out the seeds and stringy bits with a spoon. Place the squash halves cut-side down on the prepared baking sheet.
- Brush the insides of the squash with 1 tablespoon of olive oil and sprinkle lightly with salt. Roast in the oven for 40-45 minutes until the flesh is tender and slightly caramelized around the edges.
- While the squash roasts, rinse the quinoa under cold water and cook it in water or broth according to package instructions—bring to a boil, then simmer covered for about 15 minutes until fluffy.
- In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and cook until translucent and fragrant, about 5 minutes.
- Add the minced garlic and seasonal vegetables to the pan and cook for another 5 minutes until they soften and smell fragrant.
- Stir in the cooked quinoa, cranberries, walnuts, chopped herbs, and season with salt and pepper. Mix well and cook for a few minutes until everything is heated through and combined.
- Once the squash halves are roasted and cool enough to handle, flip them over and generously stuff each with the quinoa mixture, pressing gently to pack the filling inside.
- Return the stuffed squash to the oven and bake for another 15 minutes until the filling is hot, slightly crispy on top, and the squash flesh is fully tender.
- Remove from the oven and let rest for a few minutes. Serve warm, garnished with extra herbs or a drizzle of olive oil if desired.
Notes
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
