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Cozy Maple Stuffed Acorn Squash with Quinoa

maple stuffed acorn squash - featured image
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A warm and satisfying fall meal featuring tender roasted acorn squash filled with a savory-sweet quinoa mixture, maple syrup, pecans, and dried cranberries. Perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1/3 cup pure maple syrup, plus extra for drizzling
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup dried cranberries
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh sage, chopped (optional)
  • Fresh parsley, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with 1 tablespoon olive oil; season with salt and pepper. Place cut-side down on baking sheet. Roast 25-30 minutes until tender.
  3. Meanwhile, in a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat, let sit covered 5 minutes, then fluff with a fork.
  4. While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook 4-5 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
  5. Push onion and garlic to one side of skillet. Add pecans to empty space and toast 2-3 minutes until fragrant.
  6. Add cooked quinoa, dried cranberries, maple syrup, cinnamon, nutmeg, salt, pepper, and sage (if using) to skillet. Stir to combine. Adjust seasoning to taste.
  7. Once squash is tender, carefully flip halves over. Divide quinoa filling evenly among the four halves, mounding slightly. Drizzle remaining 1 tablespoon olive oil over tops; add extra maple syrup if desired.
  8. Return baking sheet to oven and bake 10-15 minutes until filling is heated through and tops are golden.
  9. Remove from oven, let rest 5 minutes. Garnish with fresh parsley and serve warm.

Notes

For easier cutting, microwave the squash for 2-3 minutes to soften the skin. Do not skip rinsing the quinoa to avoid bitterness. Toast spices briefly for more depth. If tops brown too quickly, cover loosely with foil. Filling can be made up to 2 days ahead.

Nutrition

Keywords: stuffed acorn squash, maple quinoa, fall recipe, vegetarian, vegan, gluten-free, Thanksgiving side dish

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