How do I prevent the stuffing from drying out?

Cover the squash with foil for the first 10 minutes of final baking, then remove to brown the top.

Can I make this stuffing with rice instead of quinoa?

Absolutely. Substitute an equal amount of cooked brown or white rice, though the texture will be less fluffy.

How should I store leftovers?

Refrigerate stuffed squash in an airtight container for up to 4 days. Reheat in a 350°F oven until warm.

Can I freeze stuffed acorn squash?

Yes. Assemble and freeze unbaked, then bake from frozen, adding 15-20 minutes to the final bake time.

What can I add for more savory depth?

Stir in 1/4 cup finely grated Parmesan before baking, or add a splash of balsamic vinegar to the stuffing.

Home / Recipes / american / Stuffed Acorn Squash

americanMediumveganvegetariangluten freedairy free

Stuffed Acorn Squash

RATING

4.4/5(72)

TASTE SCORE

8/10

Roasted acorn squash halves filled with a savory blend of quinoa, sautéed vegetables, dried cranberries, and toasted pecans. The squash becomes tender and caramelized in the oven while the stuffing soaks up all the buttery, herby juices. A beautiful autumn centerpiece that works as a hearty main or an impressive side dish.

PREP

20m

COOK

50m

SERVES

1 PIECE

337 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and prepare the squash.
1.Preheat oven to 400°F (200°C).
2.Slice each acorn squash in half lengthwise through the stem.
3.Scoop out the seeds and stringy pulp with a spoon.
4.Brush the cut sides and cavities with 1 tbsp olive oil and season with a pinch of salt and pepper.
bake · ~25 min
Roast the squash halves.
Place squash cut-side down on the lined baking sheet. Roast for 25 minutes until the flesh is tender when pierced with a fork.
boil · ~15 min
Cook the quinoa.
While squash roasts, bring water to a boil in the small saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
saute · ~6 min
Sauté the aromatics.
1.Heat 1 tbsp olive oil in the skillet over medium heat.
2.Add chopped onion and celery. Cook until softened, about 5 minutes.
3.Add minced garlic and cook until fragrant, about 1 minute.
mix
Combine the stuffing.
In a large mixing bowl, combine cooked quinoa, sautéed vegetables, chopped dried cranberries, toasted pecans, thyme, sage, salt, and pepper. Toss everything together until evenly mixed.
assemble
Stuff the squash.
Remove squash from oven and carefully flip each half cut-side up. Divide the quinoa stuffing evenly among the four squash cavities, mounding it gently. Press down lightly to pack.
bake · ~20 min
Bake the stuffed squash.
Return stuffed squash to the oven and bake for 15-20 minutes, until the stuffing is heated through and golden on top.
TIPCover loosely with foil if the pecans or cranberries start to darken too quickly.
serve · ~5 min
Rest briefly and serve.
Let the stuffed squash cool on the baking sheet for 5 minutes before transferring to plates. Serve warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
To test squash doneness, pierce the thickest part of the flesh with a fork — it should slide in with little resistance.
2
Toast pecans in a dry skillet over medium heat, stirring constantly, until fragrant (about 3 minutes) to deepen their nutty flavor.
3
Rinse quinoa thoroughly in a fine-mesh strainer before cooking to remove its natural bitter coating (saponins).
4
Make the quinoa stuffing a day ahead and refrigerate; stuff the squash just before the final bake for easy meal prep.
5
If the cranberries or pecans begin to darken too much in the oven, tent the squash loosely with foil to prevent burning.
6
For extra caramelization, brush the squash edges with a little maple syrup before the initial roast.

RECIPE VARIATIONS