Description
This Stuffed Acorn Squash recipe is a delightful, nutrient-packed dish perfect for fall. Roasted acorn squash halves are filled with a savory-sweet quinoa mixture featuring sautéed onions, celery, apples, mushrooms, cranberries, and warm spices like sage, thyme, and cinnamon. The result is a comforting and wholesome meal that’s both hearty and flavorful, ideal as a vegetarian main course or a festive side dish.
Ingredients
Scale
Squash
- 3 medium-sized acorn squash
- Olive oil, for brushing
- Himalayan salt or preferred salt, to taste
- Fresh cracked pepper, to taste
- 2 tablespoons pure maple syrup (optional)
Quinoa Mixture
- 3/4 cup dry quinoa
- 1 1/2 cups low sodium vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 stalk celery, finely diced
- 1 large apple, diced
- 8 ounces cremini mushrooms, diced
- 1/2 cup cranberries, fresh or frozen
- 3 cloves garlic, minced
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon cinnamon
- 1 teaspoon Himalayan salt or preferred salt
- Fresh cracked pepper, to taste
Instructions
- Preheat and prep squash: Preheat the oven to 425°F. Cut a thin slice off the bottom of each squash to create a stable flat edge so they stand upright without wobbling. Trim any protruding stems from the tops. Slice each squash horizontally in half and scoop out the membranes and seeds. Discard the seeds and membranes.
- Roast the squash: Arrange the squash halves cut-side up on a rimmed baking sheet. Brush the insides with olive oil, then sprinkle with salt and pepper. Optionally, lightly brush with maple syrup to add a subtle sweetness. Roast for 35 to 45 minutes, or until tender when pierced with a fork.
- Cook the quinoa: While the squash roasts, combine the quinoa and vegetable broth in a medium pot and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed and quinoa is fluffy, about 15 to 20 minutes. Remove from heat and fluff with a fork.
- Sauté the vegetables and fruits: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion, celery, and apple, and sauté until softened, about 5 to 6 minutes.
- Add mushrooms and seasonings: Stir in the diced cremini mushrooms, cranberries, minced garlic, sage, thyme, cinnamon, salt, and pepper. Continue to sauté for 7 to 9 minutes until mushrooms are tender and cranberries have softened. If ingredients stick to the pan, splash a little vegetable broth or white wine to deglaze the pan.
- Combine quinoa with sautéed mix: Remove the pan from heat, add the cooked quinoa to the sautéed mixture, and stir thoroughly to combine. Taste and adjust seasoning as needed.
- Fill and bake squash: Once the squash is tender, fill each half generously with the quinoa stuffing. Optionally drizzle or spritz a little olive oil on top for a crispier finish. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes until the tops are lightly browned and slightly crispy.
Notes
- This dish is a complete and balanced vegetarian meal packed with protein from quinoa and an abundance of fall flavors from apples, cranberries, and warming spices.
- The maple syrup adds a delicate sweetness but can be omitted to keep the dish more savory.
- If you prefer a crispier texture on top, lightly brushing olive oil before the final bake step is recommended.
- To accommodate other dietary preferences, use gluten-free vegetable broth and ensure ingredients like broth and seasonings comply with your dietary needs.
- This recipe serves approximately 6 people, making it great for family dinners or holiday gatherings.
Nutrition
- Serving Size: 1 Acorn squash half
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 383 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
