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Stuffed Roasted Acorn Squash with Quinoa and Seasonal Vegetables

This dish features halved acorn squash roasted until tender, filled with a savory mixture of cooked quinoa, sautéed onions, garlic, cranberries, and walnuts. The final presentation showcases the squash's vibrant orange flesh contrasting with the hearty, flavorful stuffing, creating a festive and nourishing centerpiece with a tender yet slightly crispy texture.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 acorn squash halved and seeded
  • 1 cup quinoa rinsed
  • 1 cup water or broth for cooking quinoa
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1/2 cup cranberries dried or fresh, chopped if dried
  • 1/2 cup walnuts chopped
  • 2 tablespoons olive oil
  • 1 teaspoon fresh herbs like thyme or rosemary, chopped
  • to taste salt and pepper
  • 1 cup seasonal vegetables such as carrots, kale, or Brussels sprouts, chopped

Equipment

  • Baking sheet
  • Sharp knife
  • Sauté pan
  • Mixing Bowl
  • Spoon or spatula

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the minced garlic and seasonal vegetables to the pan and cook for another 5 minutes until they soften and smell fragrant.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Feel free to swap seasonal vegetables or nuts based on what's available. To make it vegan, ensure the stuffing is cooked in vegetable broth and use plant-based oil if desired.