If you’re looking for a cozy, seasonal dish, this Stuffed Baked Acorn Squash Recipe is a must-try! The sweet, tender squash paired with a savory stuffing is like autumn on a plate. It’s easy to make but looks so impressive when it’s served up. I couldn’t stop sneaking bites while it was baking, and the flavor was absolutely perfect. Whether it’s for dinner or a holiday side, this dish is sure to be a crowd-pleaser!
Ingredients
Here’s what you’ll need to make this delicious dish:
- Acorn squash
- Olive oil
- Salt
- Black pepper
- Quinoa
- Vegetable or chicken broth
- Olive oil
- Onion
- Garlic
- Red bell pepper
- Kale or spinach
- Dried cranberries
- Pecans or walnuts
- Dried thyme
- Feta cheese (optional)
Variations
This recipe can easily adapt to your preferences or dietary needs. Here are some ideas to make it your own!
- Make it Vegan: Skip the feta or use a dairy-free alternative.
- Add Protein: Incorporate cooked ground turkey, chicken, or tofu into the stuffing for extra protein.
- Switch the Grain: Replace quinoa with rice, couscous, or even farro for a slightly different texture.
- Boost the Flavor: Add spices like paprika or a touch of cinnamon for extra warmth in flavor.
Cooking Time
Planning your time correctly? Here’s a quick breakdown for you:
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 60 minutes
Equipment You’ll Need
- Baking Sheet: For roasting the squash halves.
- Saucepan: To cook the quinoa.
- Skillet: To sauté the stuffing ingredients.
- Mixing Spoon: To combine everything.
- Knife & Cutting Board: For prepping the veggies and squash.
How to Make Stuffed Baked Acorn Squash Recipe?🥘
Once you have everything set, it’s time to cook! Each step is simple to follow, so you’ll breeze through the process.
Step 1: Prep and Roast the Squash 🍂
Start by preheating your oven to 375°F (190°C). Slice your acorn squash in half horizontally, then scoop out the seeds and stringy bits from the center. Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place the squash cut side down on a baking sheet lined with parchment paper. Roast these for about 25-30 minutes, or until they’re tender but still hold their shape.
Step 2: Cook the Quinoa 🎃
While the squash is roasting, prepare the quinoa. Rinse and drain it first, then bring your broth to a simmer in a saucepan. Add the quinoa, reduce the heat, and cover the pan. Cook for 15-20 minutes until the quinoa absorbs all the liquid. Fluff it with a fork before setting it aside.
Step 3: Make the Stuffing 🍴
Heat olive oil in a skillet over medium heat. Fry the chopped onion and garlic first until they’re fragrant. Toss in the red bell pepper and your greens (spinach or kale), and sauté until they soften. Mix in the cooked quinoa, cranberries, nuts, thyme, salt, and pepper. For a creamy, tangy kick, fold in some feta cheese if you like.
Step 4: Stuff and Bake 🍽️
Take your roasted squash and turn them cut side up. Scoop the stuffing into each half, pressing it gently into place. Return the stuffed squash to the oven for another 10-15 minutes, or until everything is warmed through and golden on top.
Why You’ll Love This Recipe?
Before we get into the details, let’s talk about why this recipe deserves a spot in your cooking repertoire. Here are a few reasons why it’ll quickly become a favorite in your home too.
It’s Easy to Make
At first glance, stuffed baked acorn squash might look fancy, but trust me, it’s easier than you think! The steps are straightforward, and most of the prep involves simple tasks like chopping, roasting, and mixing. Even if you’re new to the kitchen, this recipe is incredibly beginner-friendly.
Perfect for Any Meal
This dish is flexible enough to work as a main course or a side. Hosting a dinner party? It’s a great centerpiece dish. Need a hearty vegetarian option? You’ve got it. No matter the occasion, you’ll find a reason to put this recipe to use.
Customizable to Fit Your Tastes
What I love about this recipe is how easy it is to tweak. Not a fan of quinoa? Swap it for rice. Prefer sweeter stuffing? Add more cranberries. Want more crunch? Double up on nuts. The possibilities for customization are endless!
Packed with Nutrition
From the fiber in the squash to the plant-based protein in the quinoa, this recipe is as nutritious as it is delicious. You’re getting a medley of vitamins, minerals, and nutrients in every bite. Eating healthy has never tasted so good.
Beautiful Presentation
There’s just something about serving colorful, roasted squash halves filled with vibrant stuffing that makes them so eye-catching. You’ll have everyone thinking you spent hours, even though it’s so simple to prepare.
Tips for Making the Recipe
- Use Room-Temperature Ingredients: This helps everything cook evenly, especially the stuffing.
- Don’t Overbake the Squash: Remove them once they’re tender enough to pierce with a fork but still firm enough to hold the stuffing.
- Toast the Nuts: Toasting pecans or walnuts ahead of time enhances their flavor and adds a richer crunch.
How to Serve Stuffed Baked Acorn Squash Recipe?
Serve each squash half on a plate for an elegant presentation. For garnishing, sprinkle extra feta, a drizzle of olive oil, or fresh herbs like parsley. Pair this dish with a crisp green salad or soup for a full, satisfying meal.
Nutritional Information
Each serving is wholesome and packed with goodness. Here’s a quick snapshot of the nutritional breakdown:
- Calories: 320
- Protein: 10g
- Carbohydrates: 38g
- Fat: 14g
Make Ahead and Storage
You can easily make parts of this dish in advance to save time. First, prepare the stuffing up to a day ahead and store it in the fridge. You can also pre-roast the squash the day before and assemble it when ready to bake.
Storage Guidelines
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a warm oven until heated through. Want to freeze them? Wrap each stuffed squash half individually, freeze for up to 3 months, and reheat directly from frozen!
With this Stuffed Baked Acorn Squash recipe, you’ll bring the flavors of fall to your table effortlessly. It’s delicious, nutritious, and perfect for creating cozy vibes with loved ones. Now grab a fork and dig in! 🍁
Check out this step-by-step video:
Stuffed Baked Acorn Squash Recipe
Ingredients
- Acorn squash
- Olive oil
- Salt
- Black pepper
- Quinoa
- Vegetable or chicken broth
- Olive oil
- Onion
- Garlic
- Red bell pepper
- Kale or spinach
- Dried cranberries
- Pecans or walnuts
- Dried thyme
- Feta cheese optional
Instructions
- Start by preheating your oven to 375°F (190°C). Slice your acorn squash in half horizontally, then scoop out the seeds and stringy bits from the center. Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place the squash cut side down on a baking sheet lined with parchment paper. Roast these for about 25-30 minutes, or until they’re tender but still hold their shape.
- While the squash is roasting, prepare the quinoa. Rinse and drain it first, then bring your broth to a simmer in a saucepan. Add the quinoa, reduce the heat, and cover the pan. Cook for 15-20 minutes until the quinoa absorbs all the liquid. Fluff it with a fork before setting it aside.
- Heat olive oil in a skillet over medium heat. Fry the chopped onion and garlic first until they’re fragrant. Toss in the red bell pepper and your greens (spinach or kale), and sauté until they soften. Mix in the cooked quinoa, cranberries, nuts, thyme, salt, and pepper. For a creamy, tangy kick, fold in some feta cheese if you like.
- Take your roasted squash and turn them cut side up. Scoop the stuffing into each half, pressing it gently into place. Return the stuffed squash to the oven for another 10-15 minutes, or until everything is warmed through and golden on top.
Notes
- Use Room-Temperature Ingredients: This helps everything cook evenly, especially the stuffing.
- Don’t Overbake the Squash: Remove them once they’re tender enough to pierce with a fork but still firm enough to hold the stuffing.
- Toast the Nuts: Toasting pecans or walnuts ahead of time enhances their flavor and adds a richer crunch.
