Description
Stuffed Acorn Squash with Quinoa, cranberries & spiced pecans. A plant-forward Mediterranean dish that feels like a warm hug, perfect for cozy nights.
Ingredients
Scale
- Produce & Pantry Staples:
- 2 medium acorn squash
- 1 tbsp olive oil, plus more for brushing
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- Quinoa & Mix-Ins:
- 1 cup quinoa, rinsed
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- Spiced Pecan Topping:
- 1/2 cup pecans, chopped
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Flavor Boosters:
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep Your Squash:: First things first, preheat your oven to 400°F (200°C). Then, grab those acorn squashes. This part can be tricky, so be careful! Slice them in half lengthwise. I usually find the easiest way is to stab the knife in and then rock it gently around the center. Scoop out those stringy bits and seeds – a spoon works perfectly, or honestly, just get in there with your hands. Brush the cut sides with a little olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet; I always forget this and then have to flip them. Roast for about 30-35 minutes, until they’re fork-tender. You want them soft, but not mushy, you know?
- Cook the Quinoa Base:: While the squash is doing its thing, let’s get the Stuffed Acorn Squash with Quinoa filling going. Rinse your quinoa really well under cold water until it runs clear – seriously, don’t skip this, it makes a difference! In a medium saucepan, heat a tablespoon of olive oil over medium heat. Toss in the diced onion and sauté until it’s softened and smells sweet, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant; don’t let it burn, that’s a mistake I’ve made too many times! Stir in the rinsed quinoa and vegetable broth, bring it to a boil, then reduce heat, cover, and simmer for 15 minutes. Once it’s done, fluff it with a fork and set it aside.
- Spice Up Those Pecans:: Next up, the spiced pecans – they’re a game-changer for this Stuffed Acorn Squash with Quinoa! In a small skillet, toast your chopped pecans over medium-low heat for 3-5 minutes, stirring constantly, until they smell wonderfully nutty. Watch them like a hawk, because they go from perfectly toasted to burnt in a blink! Take them off the heat, then drizzle in the maple syrup, cinnamon, and nutmeg. Stir it all up so every pecan gets a lovely coating. Oh, the smell at this stage is just incredible; it practically screams autumn. Let them cool slightly; they’ll get crunchier as they do.
- Assemble the Filling:: Now for the fun part – mixing that glorious filling! In a large bowl, combine your cooked quinoa, dried cranberries, and fresh parsley. Give it a good stir to evenly distribute everything. This is where you can taste and adjust the seasoning. Sometimes I add a tiny pinch more salt or a grind of black pepper, just depends on my mood, honestly. You want a vibrant, flavorful mix that’s ready to nestle into our roasted squash. This filling is so good, I’ve honestly just eaten it with a spoon before it even made it into the squash.
- Stuff & Bake Again:: Once your acorn squash halves are tender, carefully flip them over. Now, gently spoon that delicious quinoa mixture into each squash cavity, mounding it up nicely. Don’t be afraid to really pack it in there; we want generous portions! If you have any extra filling, honestly, just eat it. It’s too good to waste. Place the stuffed squashes back on the baking sheet. Pop them back into the oven for another 10-15 minutes, just to warm everything through and let those flavors really meld together. This extra bake makes all the difference, trust me.
- Garnish & Serve Your Stuffed Acorn Squash with Quinoa:: When the Stuffed Acorn Squash with Quinoa comes out of the oven, it’ll be bubbling slightly and smelling absolutely amazing. This is the moment! Carefully transfer each stuffed squash half to a plate. Now, for the grand finale: sprinkle those spiced pecans generously over the top. The crunch and warmth from the spices are just *chef’s kiss*. Sometimes I add an extra sprig of fresh parsley for a bit more color, because why not? Serve warm and enjoy that wholesome, comforting feeling. It’s a dish that looks fancy but feels like home.