Festive, warm, and colorful, this sweet and savory Stuffed Acorn Squash recipe is easy to make, filling, and is perfect for the upcoming holiday months and cooler season.
Table Of Contents
This is a flavorful vegetarian stuffed acorn squash recipe that makes a great fall dinner side or main course and addition to Thanksgiving dinner. It cooks in about 30 minutes and can be prepped ahead of time. Roasted acorn squash halves are filled with a hearty, sweet and savory mix of fluffy quinoa, sweet dried cranberries and crunchy pepitas. A drizzle of maple syrup brings out the sweetness while a sprinkle of cheese and herbs lends to it's savory balance.
This beautiful, nutrient-packed recipe makes a great side dish for the holidays, as our maple glazed acorn squash and air fried vegetarian stuffed yellow squash do. Stuffed vegetables like this one also make a great main course any night of the week - our stuffed peppers and stuffed cabbage rolls are a true testament to that!
Ingredients
- 2 acorn squash
- 2 tablespoons extra virgin olive oil
- ½ cup dry quinoa, plus 1 cup water
- 1 cooking onion of your choice
- 3 cloves garlic
- ½ cup pepitas (pumpkin seeds)
- ½ cup dried cranberries
- Optional toppings: parmesan cheese, green onions, fresh thyme, fresh basil, fresh parsley, fresh oregano, chopped nuts or a drizzle of maple syrup
Chef's Tips
- If the squash is too hard to cut, microwave it whole for about 2–3 minutes to soften the skin slightly. It’ll slice much easier.
Step-By-Step Instructions
- Preheat the oven to 400℉. Using a large, sharp knife, cut both acorn squash in half from stem to bottom. Remove the seeds.
- Using a basting brush, lightly spread half of the olive oil over the cut side of the squash. Place cut side down and bake for about 30 minutes, or until you can easily stick a toothpick through the top of the squash.
- While the squash is baking, bring one cup of water and the quinoa to a boil over high heat. Cover and simmer until all water has absorbed.
- In a small frying pan, heat the remaining olive oil over medium heat and saute the onion and garlic until translucent. Remove from the heat and add the pepitas to the hot pan. Let rest for 5 minutes.
- Combine the cooked quinoa, onion, garlic, pepitas, and cranberries. Mix well. Fill the cooked squash with the quinoa mixture.
- Top with a sprinkle of parmesan cheese and green onions, herbs, chopped nuts or a drizzle of maple syrup.
How To Store
Let the stuffed squash cool completely, then wrap tightly in plastic wrap or foil. Store in the fridge for up to 4 days.
How To Freeze
Let the stuffed squash cool completely. Then wrap tightly in plastic wrap or foil and put in a freezer safe storage container or bag. When ready to enjoy, thaw overnight in the fridge. Reheat at 350 degrees Fahrenheit for 20-25 minutes.
What To Serve With Stuffed Acorn Squash
How you serve stuffed acorn squash depends on whether it's a side dish or a main course.
- As a side dish, pair with slow cooked rotisserie chicken, pecan-crusted chicken tenders, a delicious rosemary garlic lamb roast, beef brisket or pork chops.
- As a main course, add more vegetables to add texture and wholesomeness. Pair with roasted brussels sprouts, parmesan crusted asparagus, buttery carrots, or crispy air fried green beans. Roasted baby potatoes and garlic mashed potatoes or mashed pumpkin also go great with stuffed squash.
- Pair with soups, such as creamy pumpkin soup, asparagus soup and carrot soup.
- Pair with homemade bread, like parmesan rosemary bread, Italian bread, cheese bread and rustic herb bread.
Recipe FAQs
No, you do not need to remove the skin. Simply cut the squash in half, baste with oil, and bake before stuffing.
What's The Best Way To Cut Acorn Squash?
The best way to cut acorn squash is by starting with a large, sharp knife, such as a chef’s knife (you don’t want it to be dull or it will be much more difficult to cut). Place the squash on a cutting board with a towel underneath so it doesn't slip. Then cut slightly to one side of the stem and directly down. One side might be slightly bigger than another, but that is alright.
Yes, you can roast the acorn squash and prepare the stuffing as directed. Store separately in the fridge. When ready to enjoy, warm the filling and squash halves in the microwave, stuff and serve.
Yes, stuffed acorn squash can be frozen. Let the stuffed squash cool completely. Then wrap tightly in plastic wrap or foil and put in a freezer safe storage container or bag. When ready to enjoy, thaw overnight in the fridge. Reheat at 350 degrees Fahrenheit for 20-25 minutes.
Recipe
Stuffed Acorn Squash
Equipment
- baking sheet
- frying pan
Ingredients
- 2 medium acorn squash
- 2 tablespoon extra virgin olive oil
- ½ cup dry quinoa plus 1 cup water
- 1 small onion diced
- 3 cloves garlic minced
- ½ cup pepitas
- ½ cup dried cranberries
Instructions
- Preheat the oven to 400℉. Using a large, sharp knife, cut both acorn squash in half from stem to bottom. Remove the seeds.
- Using a basting brush, lightly spread half of the olive oil over the cut side of the squash. Place cut side down on a baking sheet and bake for about 30 minutes, or until you can easily stick a toothpick through the top of the squash.
- While the squash is baking, bring one cup of water and the quinoa to a boil over high heat. Cover and simmer until all water has absorbed.
- In a small frying pan, heat the remaining olive oil over medium heat and saute the onion and garlic until translucent. Remove from the heat and add the pepitas to the hot pan. Let rest for 5 minutes.
- Combine the cooked quinoa, onion, garlic, pepitas, and cranberries. Mix well.
- Fill the cooked squash with the quinoa mixture. Top with a sprinkle of parmesan cheese and green onions or other herbs such as parsley or oregano.
Notes
Nutrition
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