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Two roasted acorn squash halves on a white platter, filled with quinoa, diced apple, dried cranberries, pecans and fresh herbs, with a whole acorn squash and a bowl of cranberries behind them

Stuffed Acorn Squash with Quinoa, Apple and Cranberries

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Tender roasted acorn squash halves filled with a savory-sweet quinoa stuffing of apple, celery, dried cranberries, toasted pecans and fresh herbs. A colorful vegan main dish for fall dinners and the holiday table.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the squash
  • 2 medium acorn squash about 1 1/2 pounds each, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the quinoa filling
  • 3/4 cup quinoa rinsed
  • 1 1/2 cups vegetable broth
  • 1/2 cup chopped pecans
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 stalks celery diced
  • 1 medium apple such as Honeycrisp or Gala, cored and diced
  • 2 cloves garlic minced
  • 1 teaspoon chopped fresh sage or 1/2 teaspoon dried
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1/3 cup dried cranberries
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt or to taste
  • chopped fresh parsley for serving

Method
 

  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Brush the cut sides of the squash with the tablespoon of olive oil and season with the salt and pepper. Place the halves cut side down on the baking sheet and roast for 30 to 35 minutes, until the flesh is tender when pierced with a knife.
  2. While the squash roasts, combine the quinoa and broth in a small saucepan. Bring to a boil, cover, lower the heat and simmer for 15 minutes, until the liquid is absorbed. Take the pan off the heat, leave it covered for 5 minutes, then fluff with a fork.
  3. Toast the pecans in a large dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Tip them onto a plate.
  4. In the same skillet, heat the tablespoon of olive oil over medium heat. Add the onion and celery and cook for 5 to 6 minutes, until soft. Add the apple, garlic, sage and thyme and cook for 3 to 4 minutes, until the apple just begins to soften.
  5. Stir in the cooked quinoa, cranberries, toasted pecans, maple syrup, vinegar and salt. Taste and adjust the seasoning.
  6. Turn the squash halves cut side up. Spoon in the filling, mounding it generously. Return the squash to the oven for 10 to 12 minutes, until the filling is hot and lightly golden on top.
  7. Sprinkle with parsley and serve warm.

Notes

Cutting the squash: Acorn squash can be hard to cut. Microwave the whole squash for 2 minutes to soften the skin, then slice a thin strip off one side so it sits flat on the cutting board before you halve it.
Add cheese: If you eat dairy, crumble 1/4 cup of feta or goat cheese over the top just before serving.
Make ahead: Roast the squash and make the filling up to 2 days ahead and refrigerate them separately. Fill the squash and bake at 375°F for 20 to 25 minutes, until heated through.
Swaps: Walnuts or pepitas work in place of the pecans, and cooked wild rice or farro can stand in for the quinoa (farro is not gluten-free).
Leftover filling: Any filling that does not fit makes a good lunch salad the next day.

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