Print

Cozy Maple-Glazed Stuffed Acorn Squash with Quinoa Recipe

maple-glazed stuffed acorn squash - featured image
Print Recipe

A hearty and flavorful fall dish featuring roasted acorn squash halves filled with savory quinoa, dried cranberries, toasted pecans, and feta, all glazed with maple syrup and cinnamon.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 lbs each)
  • 3 tablespoons maple syrup (pure, Grade A dark amber preferred)
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup quinoa (rinsed)
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small yellow onion (diced, about 1 cup)
  • 2 cloves garlic (minced)
  • ½ cup dried cranberries
  • ½ cup pecans (toasted and roughly chopped)
  • ½ cup crumbled feta cheese
  • 2 tablespoons fresh parsley (chopped)
  • Salt and black pepper to taste
  • 2 tablespoons maple syrup (for finishing glaze)
  • 1 tablespoon melted butter or vegan butter
  • Pinch of cinnamon (optional, for finishing glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Place cut-side up on prepared baking sheet.
  3. In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons olive oil, ½ teaspoon cinnamon, and ¼ teaspoon salt. Brush mixture over cut sides and cavities of squash halves. Reserve any leftover glaze.
  4. Roast squash for 35-45 minutes, until fork-tender. Halfway through, brush with remaining glaze.
  5. While squash roasts, rinse quinoa in a fine-mesh strainer under cold water for 30 seconds. In a medium saucepan, combine rinsed quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  6. While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 1 minute more. Remove from heat.
  7. In a large mixing bowl, combine cooked quinoa, sautéed onion and garlic, dried cranberries, toasted pecans, crumbled feta, and fresh parsley. Stir gently. Season with salt and pepper to taste.
  8. Once squash halves are tender, remove from oven. Spoon quinoa filling into each cavity, mounding slightly.
  9. In a small bowl, mix 2 tablespoons maple syrup and 1 tablespoon melted butter for finishing glaze. Drizzle over filled squash.
  10. Return stuffed squash to oven and roast for an additional 5-7 minutes (optional: broil for 1-2 minutes for a golden top).
  11. Remove from oven and let rest 5 minutes before serving. Garnish with extra parsley or feta if desired. Serve warm.

Notes

For best results, brush squash with glaze halfway through roasting to build caramelized crust. Toast pecans in a dry pan for 3-4 minutes to enhance flavor. Leftover filling can be used as a quinoa salad or stuffed into bell peppers. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: stuffed acorn squash, maple glazed squash, quinoa stuffed squash, fall recipe, vegetarian dinner, healthy comfort food

Find it online: https://livelybite.com/cozy-maple-glazed-stuffed-acorn-squash-with-quinoa-recipe/