Stuffed Acorn Squash
Add Preferred SourceWhen you scoop into Stuffed Acorn Squash, your spoon breaks through caramelized edges that are lightly sweet, revealing fluffy quinoa studded with tart cranberries and crunchy pecans. The maple glaze soaks into every grain, while diced apples add bursts of freshness. It’s naturally flavorful without cream or cheese. One squash half is never enough.
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I make them for Thanksgiving, Christmas dinner, and fall harvest gatherings because they look elegant on the holiday table. They’re perfect as a comforting main dish or festive side for family gatherings or potlucks. They’re naturally gluten-free and packed with protein from quinoa and pecans. Store them in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Stuffed Acorn Squash with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll roast the squash and cook the filling separately, then bring everything together at the end.
Prep and Roast the Squash
Preheat your oven to 400°F and line a baking sheet with parchment paper. I always place an oven thermometer on the middle rack so I know that my oven is at the right temperature.
Cut the acorn squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides with olive oil, then season generously with salt and black pepper.
Place the squash halves, cut-side down, on the prepared baking sheet and roast for 35 to 45 minutes, or until the flesh is tender when pierced with a fork. The edges will caramelize beautifully while the center becomes soft and sweet.
Cook the Quinoa
While the squash roasts, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring it to a boil over high heat, then reduce the heat to low, cover with a lid, and let it simmer for 12 to 15 minutes, allowing all the liquid to be absorbed.
Remove the pan from the heat and let it sit, covered, for 5 minutes. Then, fluff the quinoa with a fork. The grains should be tender with a slight bite.
Sauté the Vegetables and Mix the Filling
Heat olive oil in a large skillet over medium heat. An oil cruet makes pouring the perfect amount easy and mess-free.
Add the diced onion, celery, and chopped apple, and sauté for 5 to 7 minutes, until all the ingredients are tender and the onion has become translucent. I love using this mandoline slicer to get uniform cuts of veggies for even cooking.
Stir in the dried cranberries, chopped nuts, and cooked quinoa, mixing until everything is well combined. Drizzle in the maple syrup and season with salt and black pepper to taste. Then, mix well so that the maple syrup coats all the ingredients evenly.
Fill and Serve
Turn the roasted squash halves cut-side up and spoon the quinoa mixture into each cavity, packing it in gently. You’ll have plenty of filling to create a generous mound in each half of the squash.
Garnish with fresh herbs like parsley, thyme, or sage before serving warm. Enjoy! Herb scissors make quick work of snipping fresh herbs directly over the squash.
This travels well for potlucks and holiday gatherings. Fill the roasted squash halves with the quinoa mixture, let them cool completely, then cover tightly with aluminum foil.
Transport them in a sturdy container to prevent shifting. This insulated casserole carrier keeps them warm for up to 2 hours during travel. Reheat in a 350°F oven for 15-20 minutes before serving.
Equipment
Ingredients
For the Squash:
- 1 medium acorn squash halved and seeded
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
For the Filling:
- ⅔ cup uncooked quinoa any variety, rinsed
- 1 ⅓ cups vegetable broth
- 1 tablespoon olive oil
- ½ cup onion diced
- 2 stalks celery diced
- 1 apple chopped
- ½ cup dried cranberries
- ½ cup chopped nuts such as pecans or walnuts
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Video
Instructions
- Preheat the oven to 400°F (200°C).
- Brush the cut sides of the acorn squash with olive oil and season with salt and black pepper.1 medium acorn squash, 2 tablespoons olive oil, Salt and freshly ground black pepper
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35 to 45 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is roasting, combine the quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 12 to 15 minutes, or until all the liquid is absorbed. Remove from heat, let sit for 5 minutes, then fluff with a fork.⅔ cup uncooked quinoa, 1 ⅓ cups vegetable broth
- Heat olive oil in a large skillet over medium heat. Add the diced onion, celery, and apple, and sauté for 5 to 7 minutes, until softened. Stir in the dried cranberries, chopped nuts, and cooked quinoa.1 tablespoon olive oil, ½ cup onion, 2 stalks celery, 1 apple, ½ cup dried cranberries, ½ cup chopped nuts
- Drizzle in the maple syrup and season with salt and black pepper to taste. Mix well to combine.1 tablespoon maple syrup, Salt and pepper
- Turn the roasted squash halves cut-side up and fill each with the quinoa mixture.
- Garnish with fresh herbs before serving warm.Fresh herbs
Notes
- Rinse the quinoa thoroughly: Quinoa has a natural coating called saponin that can be bitter in taste. Rinse it under cold water in a fine-mesh strainer for 30 seconds before cooking.
- Roast cut-side down first: Placing the squash cut-side down on the baking sheet allows the flesh to caramelize and develop deeper flavor while staying moist and tender.
- Customize the filling: Pecans and walnuts work best because they hold up well during roasting, but you can swap in chopped almonds or pistachios, or add ½ cup sautéed mushrooms with the vegetables for earthy, savory depth.
- Try pomegranate instead of cranberries: Fresh pomegranate arils add bright, juicy pops of sweetness and a beautiful jewel-like appearance, though they won’t hold up as well during baking as dried cranberries do.
- Add extra flavor layers: Taste the filling before stuffing and add extra maple syrup for sweetness or cayenne for heat, then top the filled squash with nutritional yeast or vegan cheese during the last 5 minutes of baking for a melty, golden finish.
- Flash-freeze for meal prep: Freeze the stuffed squash halves on a baking sheet for 2 hours before wrapping them individually to maintain their shape and prevent squashing in the freezer.
Nutrition
How to Store Leftovers
Let the stuffed squash cool to room temperature, then transfer the halves to an airtight container or wrap them tightly in plastic wrap. They’ll stay fresh in the fridge for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or warm them in a 350°F oven for 15-20 minutes, until heated through.
For longer storage, wrap each squash half in plastic wrap, then place them in a freezer-safe container and freeze for up to 3 months. These freezer-safe glass containers help prevent freezer burn and maintain the squash’s optimal texture.
Thaw overnight in the fridge before reheating. The squash texture remains tender, although the filling may lose some crispness from the nuts after freezing.
What to Serve With Stuffed Acorn Squash
Stuffed Acorn Squash works beautifully as a vegan main dish, so I pair it with simple sides that complement the sweet-savory flavors. A crisp green salad with balsamic vinaigrette, roasted Brussels sprouts with garlic, or sautéed green beans all complement the squash without competing with it. The quinoa filling is hearty and filling, so lighter sides work best.
If you’re serving it as a side dish for holiday dinners, it pairs perfectly with other seasonal vegetables, such as roasted root vegetables, mashed potatoes, or wild rice pilaf. The maple and cranberry flavors echo traditional fall ingredients, and the presentation looks stunning alongside other plant-based holiday dishes.
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