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Quinoa and Apple Stuffed Acorn Squash Recipe

Quinoa and Apple Stuffed Acorn Squash

Roasted acorn squash halves are filled with a warm quinoa stuffing made with apple, dried cranberries, toasted pecans or walnuts, onion, maple syrup, and seasonal herbs. Feta or goat cheese can be folded in for extra richness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Roasted Squash
  • 2 squash, about 1 1/2–2 pounds each medium acorn squash
  • 1 tablespoon olive oil, plus more for squash
  • as needed kosher salt
  • as needed black pepper
Quinoa Filling
  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup vegetable broth or water
  • 1/2 medium yellow onion, finely diced
  • 1 apple medium apple, cored and diced
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans or walnuts
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon dried sage or thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons, optional fresh parsley, chopped
  • 1/3 cup, optional crumbled feta or goat cheese

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Halve each acorn squash lengthwise and scoop out the seeds and stringy pulp with a sturdy spoon.
  2. Brush the cut sides lightly with olive oil and season with salt and pepper. Arrange the squash cut-side down on a baking sheet and roast for 30–40 minutes, until the flesh is tender when pierced with a knife.
  3. While the squash roasts, rinse the quinoa under cool running water. Combine it with the vegetable broth or water in a saucepan, bring to a boil, cover, reduce the heat, and simmer for about 15 minutes; let it stand covered for 5 minutes, then fluff.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the onion for 3–4 minutes, then add the apple, cinnamon, sage or thyme, salt, and pepper; cook for another 3–5 minutes, until the apple is slightly softened.
  5. Stir the cooked quinoa and apple-onion mixture together with the dried cranberries, chopped nuts, maple syrup, and parsley. Fold in the optional feta or goat cheese, tasting and adjusting the seasoning if needed.
  6. Turn the roasted squash halves cut-side up and generously fill them with the quinoa mixture. Return them to the oven for 8–12 minutes, until the stuffing is hot and lightly browned.

Notes

Roast the squash cut-side down first so it steams and becomes tender without drying out. Rinse the quinoa to remove its natural bitter coating, and avoid overcooking it so the filling stays light. Toast the pecans or walnuts for 3–5 minutes before adding them for deeper flavor and better crunch. Store leftovers covered in the refrigerator and reheat until hot.