Why You’ll Love This Stuffed Acorn Squash with Quinoa
- It’s a Complete Meal in One Package. You get your veggie, your grain, and your protein all nestled together. There’s no need to fuss with multiple side dishes—everything you need is right there in that beautiful squash bowl.
- The Texture Play is Unbeatable. Honestly, the contrast is what gets me every time. You have the soft, almost creamy squash, the fluffy quinoa, the meaty mushrooms, the chewy cranberries, and the satisfying crunch from the pecans. It’s a party in your mouth.
- It’s Naturally Impressive with Minimal Effort. This dish looks like you spent hours in the kitchen, but the oven does most of the work for you. It’s the perfect recipe to whip out when you want to wow guests without stressing.
- It’s Incredibly Adaptable. Not a fan of mushrooms? Swap in some lentils. Don’t have pecans? Walnuts work wonderfully. This recipe is a fantastic template that you can make your own based on what’s in your pantry.
Ingredients & Tools
- 2 medium acorn squashes
- 2 tbsp olive oil, divided
- 1 tsp maple syrup
- 1 cup uncooked quinoa, rinsed well
- 1 ¾ cups vegetable broth
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, finely chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ tsp smoked paprika
- ⅓ cup dried cranberries
- ⅓ cup pecans, roughly chopped
- Salt and black pepper to taste
- Optional for serving: fresh parsley, crumbled feta or goat cheese
Tools: A sharp chef’s knife, a sturdy baking sheet, a medium saucepan, a large skillet.
A quick note on the quinoa—rinsing it is non-negotiable, honestly. It removes the natural coating called saponin, which can make it taste bitter or soapy. And using vegetable broth instead of water to cook it gives the entire filling a deep, savory base flavor that makes all the difference.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Squash. Look for acorn squashes that feel heavy for their size and have a deep green rind with a patch of orange. They should be firm with no soft spots or cracks. A heavier squash usually means it’s nice and moist inside.
- To Rinse or Not to Rinse Quinoa? You really, really should rinse it. I know it’s an extra step, but it makes a world of difference in the final flavor. Just pop it in a fine-mesh strainer and run cold water over it for a minute, agitating it with your fingers, until the water runs clear.
- Why Cremini Mushrooms? Cremini (or baby bella) mushrooms have a deeper, earthier flavor than white button mushrooms, which stands up beautifully to the sweetness of the squash and cranberries. But honestly, use what you have—it’ll still be delicious.
- The Magic of Smoked Paprika. Don’t skip this! It adds a subtle, smoky depth that mimics a bit of bacon-y flavor, making the whole dish feel even heartier. It’s a little trick that goes a long way.
How to Make Stuffed Acorn Squash with Quinoa
Step 1: Preheat your oven to 400°F (200°C). This is key for getting that nice caramelization on the squash. While it’s heating up, carefully halve the acorn squashes lengthwise—the trick is to use a sharp knife and a steady hand. A little rocking motion helps. Then, scoop out the seeds and stringy pulp with a spoon. You can save the seeds for roasting later if you like!
Step 2: Now, let’s get the squash ready for roasting. Brush the cut sides of the squash with about one tablespoon of the olive oil and drizzle lightly with the maple syrup. The syrup will encourage browning and add a lovely hint of sweetness. Season generously with salt and pepper. Place them cut-side down on your baking sheet. Roasting them face-down first helps them steam and become tender all the way through. Pop them in the oven for about 25-30 minutes.
Step 3: While the squash roasts, cook the quinoa. Combine the rinsed quinoa and vegetable broth in your saucepan. Bring it to a boil, then immediately reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the liquid is absorbed and the little germ rings are visible. Remove it from the heat and let it sit, still covered, for 5-10 minutes. Then, fluff it with a fork—this is essential for light, separate grains.
Step 4: Time for the filling! Heat the remaining tablespoon of olive oil in your large skillet over medium heat. Add the diced onion and cook for about 5 minutes, until it’s soft and translucent. Then, add the garlic and cook for just another minute until it’s fragrant—be careful not to burn it. Now, stir in the chopped mushrooms, thyme, and smoked paprika. Cook, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated, about 8-10 minutes. The mixture should look dry and the mushrooms nicely browned.
Step 5: Combine everything! Take the skillet off the heat. Stir in the fluffy cooked quinoa, dried cranberries, and chopped pecans. Taste the mixture—this is your chance to adjust the seasoning. Add more salt and pepper until it tastes just right to you. The filling should be savory, a little sweet, and have great texture.
Step 6: The final bake. Carefully remove the baking sheet from the oven—the squash halves should be tender enough to pierce easily with a fork. Flip them over so the cut sides are facing up. Divide the quinoa filling evenly among the four squash halves, mounding it up nicely. Return the baking sheet to the oven for another 10-15 minutes, just to heat everything through and let the flavors meld together.
Step 7: Serve immediately! Garnish with some fresh chopped parsley and if you’re feeling indulgent, a sprinkle of crumbled feta or goat cheese. The salty, tangy cheese against the sweet squash and savory filling is honestly a game-changer.
Serving Suggestions
Complementary Dishes
- A Simple Arugula Salad — The peppery bite of arugula dressed with a sharp lemon vinaigrette cuts through the richness of the squash beautifully and adds a fresh, crisp element to the meal.
- Garlic Sautéed Greens — A side of kale or Swiss chard quickly wilted with lots of garlic complements the earthy flavors in the stuffing and adds another layer of healthy greens.
- Creamy Tomato Soup — For the ultimate cozy fall meal, serve a half squash alongside a bowl of smooth, creamy tomato soup. It’s like a sophisticated, grown-up version of grilled cheese and tomato soup.
Drinks
- A Crisp Chardonnay — An unoaked or lightly oaked Chardonnay has enough body to stand up to the squash but enough acidity to cleanse the palate between bites.
- An Amber Ale — The caramel and toasty notes in an amber ale mirror the roasted flavors of the dish perfectly, making for a really harmonious pairing.
- Sparkling Apple Cider — For a non-alcoholic option, the effervescence and slight sweetness of a good sparkling cider is a festive and refreshing contrast.
Something Sweet
- Warm Apple Crisp — Stick with the cozy autumn theme and end the meal with a bubbling apple crisp topped with a scoop of vanilla ice cream. It’s a classic for a reason.
- Dark Chocolate and Sea Salt Bark — A few pieces of rich, slightly bitter dark chocolate with a hint of sea salt is a simple, elegant way to finish without being too heavy.
- Pumpkin Spice Latte Panna Cotta — If you really want to lean into the season, a silky, spiced panna cotta feels special and continues the warm spice notes from the squash.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. I’ve said it before and I’ll say it again—this is the number one reason people think they don’t like quinoa. That bitter coating needs to go!
- Mistake: Underseasoning the squash cavity. Don’t be shy with the salt and pepper on the inside of the squash before you roast it. This is your chance to season the “bowl” itself, and it makes a huge difference in the final taste.
- Mistake: Overcrowding the skillet when cooking the mushrooms. If you add too many mushrooms at once, they’ll steam instead of sauté. You want them to brown and caramelize, which gives the filling a much deeper flavor.
- Mistake: Skipping the final bake after stuffing. Those extra 10-15 minutes in the oven are crucial for warming the filling through and allowing all the flavors to marry together into one cohesive dish.
Expert Tips
- Tip: Toast your pecans. Before you chop them, spread the pecans on a small baking sheet and toast them in the oven for 5-7 minutes while it preheats. You’ll be amazed at how much more nutty and complex they taste.
- Tip: Make it ahead for easy meals. You can roast the squash halves and prepare the quinoa filling separately up to 2 days in advance. Store them in airtight containers in the fridge, then just assemble and bake when you’re ready to eat. It’s a fantastic meal-prep strategy.
- Tip: Add a protein boost. For an even heartier meal, stir a can of rinsed chickpeas or some cooked lentils into the quinoa filling mixture. It’s an easy way to make it more substantial.
- Tip: Get creative with the stuffing. This recipe is a template! Try different dried fruits (chopped apricots are lovely), nuts (walnuts or pistachios), herbs (sage works well), or even a different grain like farro.
FAQs
Can I use a different type of squash?
Absolutely! Butternut squash is a great alternative—you’d just cut the neck into large rounds and scoop out a little well in the center for the filling. Delicata squash is also fantastic because you don’t have to peel it, and you can slice it into rings. The cooking time might vary slightly depending on the thickness and type of squash, so just keep an eye on it and roast until fork-tender.
How should I store and reheat leftovers?
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help keep the texture of the squash and prevent the filling from getting mushy. You can microwave it for a quick fix, but the squash might become a bit softer.
Is this recipe gluten-free and vegan?
Yes, as written, this recipe is naturally both gluten-free and vegan. Just be sure to double-check that your vegetable broth is certified gluten-free if that’s a concern for you. To keep it vegan, simply omit the optional cheese garnish or use a vegan alternative.
My squash is really hard to cut. Any tricks?
This is a common problem! Here’s a little hack: pierce the whole squash a few times with a sharp knife and microwave it for 2-3 minutes. This will soften the skin just enough to make it much safer and easier to cut in half. Just be careful, as it will be hot inside.
Can I freeze the stuffed squash?
You can, but with a caveat. The texture of the cooked squash can become a bit watery and soft upon thawing. I’d recommend freezing the cooked quinoa filling on its own. Then, when you’re ready, thaw the filling, roast a fresh squash, and assemble and bake as directed. This method preserves the best textures for both components.
Stuffed Acorn Squash With Quinoa
Warm, savory stuffed acorn squash with quinoa, mushrooms & cranberries. An easy, impressive vegetarian meal perfect for autumn dinners or cozy meal prep. Get the recipe!
Ingredients
Ingredients
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2 medium acorn squashes
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2 tbsp olive oil (divided)
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1 tsp maple syrup
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1 cup quinoa (uncooked, rinsed well)
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1 ¾ cups vegetable broth
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1 medium yellow onion (diced)
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2 cloves garlic (minced)
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8 oz cremini mushrooms (finely chopped)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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½ tsp smoked paprika
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⅓ cup dried cranberries
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⅓ cup pecans (roughly chopped)
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Salt and black pepper (to taste)
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fresh parsley (optional for serving)
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crumbled feta or goat cheese (optional for serving)
Instructions
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Preheat your oven to 400°F (200°C). This is key for getting that nice caramelization on the squash. While it's heating up, carefully halve the acorn squashes lengthwise—the trick is to use a sharp knife and a steady hand. A little rocking motion helps. Then, scoop out the seeds and stringy pulp with a spoon. You can save the seeds for roasting later if you like!01
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Now, let's get the squash ready for roasting. Brush the cut sides of the squash with about one tablespoon of the olive oil and drizzle lightly with the maple syrup. The syrup will encourage browning and add a lovely hint of sweetness. Season generously with salt and pepper. Place them cut-side down on your baking sheet. Roasting them face-down first helps them steam and become tender all the way through. Pop them in the oven for about 25-30 minutes.02
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While the squash roasts, cook the quinoa. Combine the rinsed quinoa and vegetable broth in your saucepan. Bring it to a boil, then immediately reduce the heat to low, cover, and simmer for about 15 minutes. You'll know it's done when the liquid is absorbed and the little germ rings are visible. Remove it from the heat and let it sit, still covered, for 5-10 minutes. Then, fluff it with a fork—this is essential for light, separate grains.03
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Time for the filling! Heat the remaining tablespoon of olive oil in your large skillet over medium heat. Add the diced onion and cook for about 5 minutes, until it's soft and translucent. Then, add the garlic and cook for just another minute until it's fragrant—be careful not to burn it. Now, stir in the chopped mushrooms, thyme, and smoked paprika. Cook, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated, about 8-10 minutes. The mixture should look dry and the mushrooms nicely browned.04
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Combine everything! Take the skillet off the heat. Stir in the fluffy cooked quinoa, dried cranberries, and chopped pecans. Taste the mixture—this is your chance to adjust the seasoning. Add more salt and pepper until it tastes just right to you. The filling should be savory, a little sweet, and have great texture.05
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The final bake. Carefully remove the baking sheet from the oven—the squash halves should be tender enough to pierce easily with a fork. Flip them over so the cut sides are facing up. Divide the quinoa filling evenly among the four squash halves, mounding it up nicely. Return the baking sheet to the oven for another 10-15 minutes, just to heat everything through and let the flavors meld together.06
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Serve immediately! Garnish with some fresh chopped parsley and if you're feeling indulgent, a sprinkle of crumbled feta or goat cheese. The salty, tangy cheese against the sweet squash and savory filling is honestly a game-changer.07
