Print

Best Stuffed Acorn Squash: Easy, Elegant Dinner Party Recipe

stuffed acorn squash - featured image
Print Recipe

This savory-sweet stuffed acorn squash features tender roasted squash halves filled with a hearty quinoa, mushroom, cranberry, and pecan mixture. It’s a naturally gluten-free and vegetarian main course that looks stunning on any dinner table.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked quinoa (rinsed)
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup chopped mushrooms (cremini or baby bella)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans or walnuts (toasted)
  • 1/2 cup crumbled feta cheese (or goat cheese)
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 2 tablespoons maple syrup
  • Salt and pepper to taste
  • Fresh parsley or microgreens for garnish (optional)
  • Extra toasted pecans for garnish (optional)
  • Balsamic glaze for drizzling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a large spoon.
  3. Brush the cut sides and cavities of the squash halves with 2 tablespoons olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place them cut-side down on the prepared baking sheet. Roast for 25 to 30 minutes, until the flesh is tender when pierced with a fork. Set aside to cool slightly. Leave the oven on.
  4. While the squash roasts, rinse 1 cup quinoa under cold water in a fine-mesh strainer for about 30 seconds. In a medium saucepan, combine the rinsed quinoa and 2 cups vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  5. While the quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Then add the chopped mushrooms and cook for 5 to 6 minutes, until they release their liquid and start to brown.
  6. In a large mixing bowl, combine the cooked quinoa, sautéed onion and mushrooms, dried cranberries, toasted pecans, crumbled feta, fresh sage, fresh rosemary, and 2 tablespoons maple syrup. Stir gently until everything is well distributed. Taste and adjust salt and pepper.
  7. Flip the roasted squash halves cut-side up on the baking sheet. Divide the filling evenly among the four cavities. Don’t pack it too tightly.
  8. Return the stuffed squash to the oven and bake for 15 to 20 minutes, until the filling is heated through and the tops are slightly golden. If you want a crispier top, switch the oven to broil for the last 2 minutes.
  9. Remove from the oven. Sprinkle with fresh parsley or microgreens and extra toasted pecans if desired. Drizzle with balsamic glaze for a touch of elegance. Serve hot.

Notes

For make-ahead: Roast squash and prepare filling up to 24 hours in advance. Store separately in refrigerator. Stuff and bake before serving. For vegan version, omit feta or use plant-based alternative. For nut-free, swap pecans for pumpkin seeds or sunflower seeds. Toast nuts before adding for best flavor. Microwave whole squash for 2-3 minutes to make cutting easier.

Nutrition

Keywords: stuffed acorn squash, vegetarian dinner, gluten-free main course, fall recipe, dinner party, quinoa stuffed squash, holiday side dish

Find it online: https://lolaspoon.com/best-stuffed-acorn-squash-easy-elegant-dinner-party-recipe/