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Acorn Squash Stuffed with Quinoa, Cranberries and Pecans
Bake acorn squash halves filled with nutty quinoa, dried cranberries and toasted pecans for a colorful vegetarian main or holiday side dish.
Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans is a seasonal vegetarian main course that showcases roasted acorn squash halves filled with a savory-sweet mixture of fluffy quinoa, dried cranberries, toasted pecans, onions, celery, and complementary herbs. Commonly prepared in autumn and winter, when hard-skinned squash is abundant, the dish offers balanced flavors—nutty, tart, and subtly sweet—and a hearty texture suitable for weeknight dinners, holiday buffets, or as a plant-forward centerpiece at Thanksgiving.
Acorn Squash Stuffed with Quinoa, Cranberries and Pecans
This recipe is naturally gluten-free and can be fully vegan with a simple swap of maple syrup for honey, making it a crowd-pleaser for mixed-diet tables. Better yet, everything can be prepped a day ahead—just roast, stuff, and reheat—so you can spend more time with guests instead of hovering over the stove.
Prep Time
15 minutes
15 minutes
Cook Time
45 minutes
45 minutes
Total Time
60 minutes
60 minutes
Ingredients
medium acorn squash (about 2 lb each)
- tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- small yellow onion, diced
- celery stalk, diced (≈½ cup)
- teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- cup uncooked quinoa, rinsed and drained
- cups low-sodium vegetable broth (or water)
- ½ cup dried cranberries
- ½ cup pecans, chopped and lightly toasted
- tablespoons fresh parsley, chopped
- tablespoon fresh thyme leaves (or ½ tsp dried thyme)
- optional: additional toasted pecan pieces for garnish
- optional: 2–3 tbsp crumbled goat cheese or feta
- optional: light drizzle of pure maple syrup or honey for serving
Method
Preheat the oven to 400 °F (200 °C)
- Slice each acorn squash in half from stem to tip
- Scoop out and discard seeds and stringy pulp
- Brush the cut sides with olive oil
- Season the squash cavities with salt and pepper
- Place squash halves cut side down on a parchment-lined baking sheet
- Roast until the flesh is fork-tender and lightly caramelized, about 35 minutes
- Rinse quinoa under cold running water until the water runs clear
- Combine rinsed quinoa with water or vegetable broth in a small saucepan
- Bring the liquid to a boil over medium-high heat
- Cover, reduce heat to low, and simmer until quinoa is fluffy and liquid is absorbed, about 15 minutes
- Remove saucepan from heat and let quinoa stand, covered, for 5 minutes
- Fluff quinoa with a fork to separate the grains
- Warm a dry skillet over medium heat and add chopped pecans
- Toast pecans, stirring often, until fragrant and lightly browned, about 3 minutes
- Transfer toasted pecans to a large mixing bowl
- Add cooked quinoa, dried cranberries, chopped parsley, maple syrup, ground cinnamon, salt, and pepper to the bowl
- Stir until the filling ingredients are evenly combined and taste for seasoning
- Turn roasted squash halves cut side up on the baking sheet
- Spoon the quinoa mixture firmly into each squash cavity, mounding it slightly
- Return the stuffed squash to the oven and bake until the filling is hot, about 10 minutes
- Remove from the oven and let stand 2 minutes before serving
Nutrition (whole recipe)
Calories
1550 kcal Protein
31 g Fat
60 g Carbs
247 g Fiber
50 g Sugar
53 g
1550 kcal Protein
31 g Fat
60 g Carbs
247 g Fiber
50 g Sugar
53 g
Notes
Chef’s Note: Roast the squash cut-side down on a pre-heated sheet pan—its own steam keeps the flesh moist while the edges caramelize. For extra depth, deglaze the onion–celery skillet with a splash of apple cider or white wine, then fold that reduction into the quinoa filling.
why this recipe
This stuffed acorn squash with quinoa delivers the kind of harmonious balance that turns an everyday meal into something memorable: tender, caramelized squash cradles fluffy, herb-kissed quinoa studded with tart cranberries and buttery pecans, creating a vibrant contrast of textures and flavors in every bite. Beyond its eye-catching presentation, the dish layers wholesome plant-based protein, fiber, and seasonal sweetness, making it as nourishing as it is beautiful. Whether you’re seeking a sophisticated vegetarian centerpiece or a colorful side that resonates with autumn warmth, this recipe offers both elegance and comfort without demanding complicated techniques or hard-to-find ingredients.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare the stuffed acorn squash ahead of time, and how should I reheat it without drying out the squash?
Yes—you can roast the squash, make the quinoa filling, stuff the halves, and then refrigerate the assembled dish (tightly covered) for up to 24 hours. To reheat without drying, place the stuffed squash on a baking sheet, splash a tablespoon of broth or water into each cavity, cover loosely with foil, and warm in a 350 °F (175 °C) oven for about 20 minutes, uncovering for the last 5 minutes to refresh the top.
Can I substitute quinoa with another grain (e.g., brown rice or farro), and how should I adjust the liquid ratio and cooking time?
Absolutely—cook the alternate grain separately, then fold it into the squash just as you would the quinoa. For brown rice, use 2 cups broth : 1 cup rice and simmer 40–45 min until tender; for pearled farro, use about 3 cups broth : 1 cup farro and simmer 20–25 min (40 min for whole farro, or soak it overnight to shorten the time). Once the grain is cooked and fluffy/drained, proceed with the recipe unchanged.
What can I use instead of pecans for a nut-free version?
For nut-free crunch, replace the pecans with toasted pumpkin seeds (pepitas) or sunflower kernels; they brown in a minute or two and give a similar buttery snap. Crispy roasted chickpeas or shelled edamame are other allergy-friendly options, or you can simply omit the nuts—the filling stays tasty and cohesive without them.