Acorn Squash Recipes
Cozy up your fall table with these easy, healthy baked Acorn Squash Recipes that taste like Thanksgiving comfort food in every bite.
Ingredients
- 2 medium acorn squash halved and seeded
- 2 tablespoons olive oil (or melted vegan butter)
- 1 cup cooked quinoa (rinse first to remove saponins)
- 1/4 cup dried cranberries (or chopped dried cherries)
- 1/4 cup chopped pecans (toasted, optional for extra crunch)
- 2 tablespoons finely chopped shallot (sub: red onion)
- 1 garlic clove, minced
- 1 tablespoon pure maple syrup (or honey if not vegan)
- 1 teaspoon cinnamon
- Optional garnish: chopped parsley or crumbled feta (or vegan feta)
Instructions
- Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat to catch any drips.
- Brush the cut sides of the acorn squash with 1 tablespoon olive oil, then sprinkle with salt and pepper. Roast cut-side down for 25–30 minutes until tender.
- Sauté shallot and garlic in a skillet, then mix in cooked quinoa, cranberries, pecans, thyme, maple syrup, cinnamon, and salt. Heat through.
- Flip the cooked squash halves, scoop out more flesh if desired, then fill them with the quinoa mixture.
- Bake the stuffed squash for an additional 10–12 minutes until tops are golden and filling is warmed through.
- Let the squash rest for 5 minutes, garnish with parsley or feta, then serve straight from the shell.
Notes
Choose smaller, uniform acorn squash for even roasting. Rinse quinoa before cooking for optimal texture. For extra caramelization, sprinkle a bit of brown sugar on the squash edges before roasting.
Nutrition
Calories: 350kcal
Love this recipe?Follow us at @thenandnowspace for more