Gourmet Stuffed Acorn Squash with Quinoa and Cranberries – A Perfect Autumn Recipe

A Warm, Cozy Dish to Celebrate the Flavors of Fall

The crisp air, golden leaves, and cozy sweaters—autumn is a season that invites warmth and comfort. One of my favorite ways to embrace the season is through food, and nothing screams “fall” quite like Stuffed Acorn Squash with Quinoa and Cranberries.

I still remember the first time I made this dish. It was a chilly evening, and I wanted something hearty yet healthy, packed with the season’s best flavors. The combination of roasted acorn squash, nutty quinoa, tart cranberries, and warm spices created an irresistible balance of sweet and savory. Plus, it looked absolutely stunning on the table!

 Stuffed Acorn Squash with Quinoa and Cranberries

Now, I want to share this delicious, gourmet autumn delight with you. It’s simple to make, highly nutritious, and completely satisfying. Whether you’re preparing a weeknight dinner or a festive holiday dish, this recipe is sure to impress.

Why You’ll Love This Recipe

✔️ Naturally gluten-free and vegetarian – Perfect for those with dietary restrictions.
✔️ Packed with fall flavors – Sweet squash, tart cranberries, and warm spices create the ultimate autumn dish.
✔️ Rich in protein and fiber – Quinoa and nuts make it filling and nutritious.
✔️ Great for meal prep – Make ahead and reheat easily.
✔️ A stunning centerpiece – Ideal for Thanksgiving, holiday dinners, or cozy nights at home.

Ingredients (Serves 4)

For the Roasted Acorn Squash:
  • 2 medium acorn squashes (about 900g total)
  • 2 tbsp olive oil (30ml)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
For the Quinoa Cranberry Stuffing:
  • 1/2 cup quinoa (90g), rinsed
  • 1 cup vegetable broth (240ml)
  • 1/2 cup dried cranberries (75g)
  • 1/3 cup chopped pecans or walnuts (40g)
  • 1/4 cup finely chopped onion (35g)
  • 1 clove garlic, minced
  • 1/2 tsp ground cinnamon (1.2g)
  • 1/4 tsp ground nutmeg (0.5g)
  • 1 tbsp maple syrup (15ml)
  • 1 tbsp olive oil (15ml)
For Garnish (Optional):
  • 1 tbsp fresh parsley, chopped (5g)
  • 1 tbsp crumbled feta or goat cheese (10g)

 Stuffed Acorn Squash with Quinoa and Cranberries

How to Make Stuffed Acorn Squash – Step-by-Step

Step 1: Roast the Acorn Squash

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half and scoop out the seeds. Lightly brush the cut sides with olive oil and sprinkle with salt and pepper.
  3. Place the squash halves cut side down on a baking sheet lined with parchment paper.
  4. Roast for 25-30 minutes until the squash is fork-tender and the edges are caramelized.

Step 2: Cook the Quinoa

  1. While the squash roasts, rinse the quinoa under cold water.
  2. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 12-15 minutes or until the liquid is absorbed.
  3. Fluff with a fork and set aside.

Step 3: Prepare the Filling

  1. In a pan, heat olive oil over medium heat. Sauté onions and garlic until softened.
  2. Stir in cooked quinoa, dried cranberries, nuts, cinnamon, nutmeg, and maple syrup.
  3. Cook for 2-3 minutes, stirring occasionally, until everything is well combined and fragrant.

Step 4: Assemble the Stuffed Squash

  1. Remove the roasted squash from the oven and flip them cut-side up.
  2. Divide the quinoa-cranberry mixture evenly among the squash halves, gently pressing it in.
  3. Place the stuffed squash back in the oven for 5-10 minutes to warm through.

Step 5: Garnish and Serve

  1. Sprinkle with fresh parsley and crumbled feta or goat cheese for extra flavor.
  2. Serve warm and enjoy your gourmet autumn delight!

 Stuffed Acorn Squash with Quinoa and Cranberries

Nutritional Information (Per Serving)

  • Calories: 290
  • Protein: 6g
  • Carbohydrates: 43g
  • Fiber: 7g
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Sugar: 15g

Variations & Substitutions

  • Make it vegan: Skip the cheese or use dairy-free cheese.
  • Add protein: Toss in some chickpeas or lentils for extra protein.
  • Use different nuts: Swap pecans for almonds, walnuts, or pumpkin seeds.
  • Try a different grain: Instead of quinoa, use wild rice or couscous.
  • Spice it up: Add a pinch of cayenne for some heat.

 

Final Thoughts

There’s nothing more satisfying than a warm, flavorful, and wholesome meal that celebrates the best of autumn. This Stuffed Acorn Squash with Quinoa and Cranberries is not only a delight to eat but also a stunning dish to serve at gatherings.

Next time you crave something cozy yet gourmet, give this recipe a try! Let me know in the comments how it turns out, or share your favorite fall recipes.

Thank You for Reading!

I truly appreciate you taking the time to explore this delicious recipe. If you enjoyed it, share it with friends and family. Happy cooking! 🍂

FAQs :-

1. Can I make this stuffed acorn squash ahead of time?

Yes! You can roast the squash and prepare the quinoa filling up to 2 days in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, stuff the squash and bake for 10 minutes at 350°F (175°C) until heated through.

2. What can I serve with stuffed acorn squash?

This dish is a great main course but also pairs well with roasted vegetables, a fresh green salad, garlic bread, or a warm bowl of soup for a complete meal.

3. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the stuffed squash in a preheated oven at 350°F (175°C) for 10 minutes, or microwave it for 1-2 minutes until warm.

4. Can I freeze stuffed acorn squash?

Yes, but it’s best to freeze the quinoa filling separately. Once thawed, stuff it into freshly roasted squash for the best texture. If you freeze the whole stuffed squash, wrap it tightly in plastic wrap and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.

5. Can I use butternut squash instead of acorn squash?

Absolutely! Butternut squash has a slightly sweeter taste but works well. Simply halve and roast it the same way, then stuff it with the quinoa mixture.

6. What other grains can I use instead of quinoa?

If you don’t have quinoa, you can substitute wild rice, couscous, farro, or brown rice for a similar texture and nutritional value.

7. Is this recipe vegan and gluten-free?

Yes! The base recipe is naturally vegan and gluten-free. If you add cheese as a garnish, choose a dairy-free alternative to keep it vegan.

8. How can I add more protein to this dish?

For extra protein, mix in chickpeas, black beans, or crumbled tofu into the quinoa filling. You can also top it with toasted nuts or seeds.

9. What nuts work best for this recipe?

Pecans and walnuts add a great crunch, but you can also use almonds, pumpkin seeds, or hazelnuts for a different texture and flavor.

10. Can I make this dish sweeter or more savory?

Yes!

  • For a sweeter version, add chopped apples, raisins, or a drizzle of honey or maple syrup.
  • For a savory version, mix in mushrooms, sautéed spinach, or sun-dried tomatoes and reduce the amount of cranberries.

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