Description
Hearty Stuffed Acorn Squash with Quinoa, Cranberries, & Pecans – A plant-forward Mediterranean recipe. Easy, comforting, and perfect for cozy evenings.
Ingredients
- Acorn Squash & Base:
- Acorn Squash (2 medium)
- Olive Oil (2 tablespoons)
- Maple Syrup (2 tablespoons)
- Salt & Black Pepper (to taste)
- Quinoa Filling & Flavor:
- Quinoa (1 cup, uncooked)
- Vegetable Broth (2 cups)
- Onion (1 small, diced)
- Garlic (2 cloves, minced)
- Sweet & Savory Add-ins:
- Dried Cranberries (1/2 cup)
- Pecans (1/2 cup, chopped)
- Cinnamon (1/2 teaspoon)
- Cayenne Pepper (1/4 teaspoon, or to taste)
Instructions
- Prep the Squash:: First things first, let’s get those acorn squash ready. Preheat your oven to a good 400°F (200°C). Carefully halve each squash lengthwise, then scoop out the seeds and those stringy bits. I usually use a sturdy spoon for this; it’s a bit of an arm workout, honestly. Brush the cut sides with a tablespoon of olive oil, then drizzle with a tablespoon of maple syrup. Sprinkle generously with salt and pepper. Place them cut-side down on a baking sheet. I always forget to season enough on the first pass, so I go back and add a little more. Roast them for about 30-35 minutes, or until they’re tender when you poke them with a fork. You want them soft enough to scoop but still hold their shape, you know?
- Cook the Quinoa:: While the squash is doing its thing, let’s get that quinoa cooked. Rinse your quinoa thoroughly under cold water; this step is super important to avoid any bitterness. In a medium pot, combine the rinsed quinoa with the vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. My trick is to let it sit, covered, off the heat for another 5 minutes after cooking – it makes it extra fluffy. I once lifted the lid too soon and the quinoa was a bit too wet; patience is key here, friends!
- Sauté the Aromatics:: Now for the flavor base! In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes until it’s softened and starting to turn translucent. The smell is just lovely, really gets the kitchen feeling warm and inviting. Then, toss in the minced garlic and cook for another minute until fragrant. Don’t let it burn, though! Garlic goes from perfectly golden to sadly burnt in a blink, and that’s just a tragedy.
- Spice the Pecans:: While the aromatics are cooking, let’s quickly spice those pecans. In a small bowl, toss the chopped pecans with the cinnamon, cayenne pepper (if you’re using it), and a pinch of salt. You can toast them lightly in a dry skillet for a few minutes for extra flavor, or just add them directly to the filling later. I like to give them a quick toast, but honestly, if I’m short on time, I skip it and they’re still fantastic. Just don’t forget this step like I did that one time!
- Assemble the Filling:: Once your quinoa is cooked and fluffy, and the aromatics are ready, it’s time to bring it all together. Add the cooked quinoa, sautéed onion and garlic, dried cranberries, and those spiced pecans to the large skillet with the aromatics. Give it a good stir to combine everything really well. Taste and adjust the seasoning with more salt and pepper if needed. This is where you get to personalize it! If you love a little more sweetness, add a tiny bit more maple syrup. It’s your kitchen, your rules!
- Stuff and Serve:: By now, your roasted acorn squash halves should be tender and smelling incredible. Carefully remove them from the oven. Spoon a generous amount of the warm quinoa filling into each squash half. You can gently fluff the squash flesh with a fork before filling to mix it in with the quinoa, or just pile it high. I love how vibrant this dish looks with the red cranberries and green squash. Serve immediately, perhaps with a little extra sprinkle of fresh herbs if you’re feeling fancy. It’s comforting, hearty, and just makes me happy every time.