Description
This delightful Roasted Acorn Squash with Quinoa Stuffing is a wholesome and flavorful vegetarian dish perfect for a comforting meal. Roasting the acorn squash halves until tender brings out their natural sweetness, which pairs beautifully with a savory quinoa stuffing made with sautéed onion, garlic, dried cranberries, and walnuts. Garnished with fresh parsley, this recipe offers a balanced, colorful, and nutritious dish ideal for fall or any time you crave a healthy, satisfying meal.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squashes
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
Quinoa Stuffing
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the Acorn Squash: Preheat your oven to 400°F (200°C). Cut the acorn squashes in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and season generously with salt and pepper.
- Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the flesh is tender and easily pierced with a fork.
- Cook the Quinoa: While the squash roasts, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
- Sauté the Aromatics: In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Combine Stuffing Ingredients: In a large bowl, mix the cooked quinoa, sautéed onions and garlic, dried cranberries, and chopped walnuts. Season with salt and pepper to taste, stirring until well combined.
- Stuff and Finish Baking: Turn the roasted acorn squash halves cut-side up and fill each with the quinoa mixture. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to warm through and meld flavors.
- Garnish and Serve: Remove from the oven and optionally garnish with chopped fresh parsley. Serve warm and enjoy your nutritious, hearty meal.
Notes
- For added flavor, try toasting the walnuts before chopping.
- You can substitute dried cranberries with raisins or chopped dried apricots if preferred.
- For a vegan option, ensure the vegetable broth is free of animal products.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Acorn squash can be substituted with butternut or delicata squash if desired.
