Acorn squash is one of those humble ingredients that shines brightest when paired with vibrant flavors and comforting textures. When roasted to perfection, the naturally sweet and nutty flavor of acorn squash complements a wide range of ingredients, and one of the best ways to elevate it is by stuffing it with a savory-sweet mixture that celebrates the season. In this recipe, acorn squash is filled with a flavorful quinoa and cranberry stuffing that not only adds color but also provides a satisfying balance of textures. The earthy quinoa, tart cranberries, toasted nuts, and warm spices come together to create a dish that’s both nutritious and delicious—perfect for a cozy weeknight meal or a show-stopping holiday side.
In this blog, I’ll walk you through every step of making Stuffed Acorn Squash with Quinoa & Cranberries, with plenty of tips, tricks, and suggestions to ensure it comes out perfect every time. Whether you’re a seasoned cook or just starting out, this recipe is approachable and delivers impressive results.
Why You’ll Love This Recipe
Before diving into the recipe, here are a few reasons why you’ll want to give this stuffed acorn squash dish a try:
- Seasonal Ingredients: Acorn squash, quinoa, and cranberries are all ingredients that shine in fall and winter. The warm spices, like cinnamon and nutmeg, add depth to the dish while highlighting the natural sweetness of the squash.
- Health Benefits: This dish is packed with fiber, protein, vitamins, and antioxidants. Quinoa is a complete protein, making it a great choice for vegetarians and vegans. Acorn squash is rich in vitamin A and fiber, while cranberries provide a punch of antioxidants and vitamin C.
- Versatile: You can serve this dish as a main course for a light dinner or as a side dish to complement roasted meats like turkey, chicken, or pork. It’s also perfect for Thanksgiving or any fall gathering.
- Customizable: Feel free to tweak the recipe to your liking by adding different herbs, nuts, or even cheese. I’ll also share options for making the dish vegan, so everyone can enjoy it.
Now, let’s get into the recipe!
Ingredients
For the Stuffed Acorn Squash:
- 2 medium acorn squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Quinoa & Cranberry Stuffing:
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth (or chicken broth, if not vegan)
- 1/2 cup dried cranberries (unsweetened or sweetened, based on preference)
- 1/4 cup chopped pecans or walnuts (optional, but adds great texture and flavor)
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon fresh sage or 1 teaspoon dried sage (optional)
- 1/2 teaspoon ground ginger (optional, for a bit of warmth)
- Salt and pepper, to taste
- 2 tablespoons maple syrup (optional, for a touch of sweetness)
- 1/4 cup crumbled feta or goat cheese (optional, for a savory finish)
Step-by-Step Instructions
Step 1: Preheat the Oven & Prepare the Squash
Start by preheating your oven to 375°F (190°C). While the oven heats up, prepare the acorn squash for roasting.
- Cut each acorn squash in half lengthwise. Use a sharp knife to slice through the squash, then scoop out the seeds and stringy fibers from the center using a spoon.
- Place the squash halves on a baking sheet, cut side up. Drizzle with a tablespoon of olive oil, then sprinkle with a pinch of salt and pepper. This will help enhance the natural sweetness of the squash as it roasts.
- Roast the squash in the preheated oven for about 35 to 45 minutes, or until the flesh is tender and easily pierced with a fork. The cooking time may vary depending on the size of your squash, so start checking around the 30-minute mark.
Step 2: Prepare the Quinoa & Cranberry Stuffing
While the squash is roasting, you can start preparing the quinoa and cranberry stuffing. This step is where all the magic happens, as you’ll be layering flavors that will complement the acorn squash perfectly.
- Rinse the quinoa: Start by rinsing the quinoa under cold water to remove any bitter coating (called saponin). This step is essential for achieving a clean, nutty flavor in the quinoa.
- Cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Once it’s boiling, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes. After 15 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork to separate the grains.
- Toast the nuts (optional but highly recommended): While the quinoa is cooking, toast your pecans or walnuts. Heat a dry skillet over medium heat, then add the nuts. Stir occasionally until the nuts are golden and fragrant, about 5 to 7 minutes. Be sure not to burn them! Once toasted, set them aside to cool.
- Sauté the aromatics: In a large skillet, heat the tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it softens, about 5 minutes. Add the garlic and cook for another 30 seconds, or until fragrant.
- Add the spices: Stir in the cinnamon, nutmeg, ginger (if using), and sage. Let the spices toast for about 1 minute to bring out their aroma.
- Mix in the cranberries: Add the dried cranberries to the pan and stir to combine with the onion, garlic, and spices. If you’d like a little extra sweetness, this is the time to add the maple syrup—just a tablespoon will do the trick.
- Combine with quinoa: Once the quinoa is cooked and fluffed, add it to the skillet with the onion and cranberry mixture. Stir everything together and season with salt and pepper to taste. If you’re using nuts, fold them in at this point.
Step 3: Stuff the Squash
Now that your quinoa and cranberry stuffing is ready and your squash is roasted, it’s time to stuff the squash!
- Carefully scoop the quinoa mixture into the roasted acorn squash halves. You want to fill each squash generously, but don’t overstuff. You should have just enough stuffing to mound it slightly above the edge of the squash.
- If you’re using cheese, crumble the feta or goat cheese on top of the stuffed squash. The cheese will melt and add a creamy, tangy finish to the dish.
Step 4: Bake Again
Place the stuffed acorn squash back into the oven for an additional 10 to 15 minutes, or until everything is heated through and the cheese (if used) is melted and slightly browned.
Step 5: Garnish & Serve
Once your stuffed acorn squash is finished baking, remove it from the oven and allow it to cool for a few minutes before serving. Garnish with fresh herbs, like chopped parsley or extra sage leaves, for a pop of color and freshness.
Tips for Making the Perfect Stuffed Acorn Squash
- Squash Preparation: Be sure to cut the squash evenly and scoop out the seeds thoroughly to create enough space for the stuffing. You can save the seeds and roast them for a crunchy snack later!
- Broth: If you want extra flavor in your quinoa, use vegetable broth instead of water to cook it. This adds a rich, savory base to the quinoa.
- Stuffing Variations: Feel free to experiment with the stuffing! You can use farro or brown rice instead of quinoa, add sautéed mushrooms for more earthiness, or even mix in a little cooked sausage for a heartier meal.
- Make-Ahead Option: You can prepare the quinoa stuffing a day in advance and store it in the fridge. When you’re ready to serve, just stuff the squash and bake as directed.
- Vegan Version: To make this dish vegan, simply omit the cheese or use a dairy-free cheese alternative.
Serving Suggestions
Stuffed acorn squash with quinoa and cranberries makes a fantastic main dish for a light dinner, especially when paired with a simple side salad. It also works beautifully as a side dish for holiday meals, such as Thanksgiving or Christmas, where it will add color and flavor to your spread. You can serve it alongside roasted meats like turkey, pork, or chicken, or keep it plant-based by pairing it with a lentil loaf or roasted vegetable medley.
Final Thoughts
Stuffed acorn squash with quinoa and cranberries is a dish that not only looks stunning but also offers a warm, hearty, and balanced combination of flavors and textures. The sweetness of the squash and cranberries is perfectly offset by the savory quinoa stuffing, while the crunchy nuts add an unexpected surprise. Whether you’re serving it as a main or a side, it’s a dish that captures the essence of fall and will leave your guests coming back for seconds.
Give this recipe a try, and I’m sure it will become a seasonal favorite in your kitchen!
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