Stuffed Acorn Squash Recipe

Introduction

As the autumn cools the air and the leaves paint the horizon in golden hues, our kitchens become the heart of warm gatherings and cozy celebrations. One dish that captures the essence of this season perfectly is Stuffed Acorn Squash. Imagine the sweet, earthy aroma of acorn squash roasting in the oven, mingling with the savory scent of quinoa and vegetables. This recipe is more than a meal; it’s a conversation starter, a family project, and a beautiful addition to any Thanksgiving table.

Recipe Summary

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 4

Skill Level: Easy

Ingredients

• 2 acorn squashes, halved and seeded
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on the baking sheet.
3. Roast the squash for about 30-35 minutes, or until tender. While the squash is roasting, prepare the quinoa stuffing.
4. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
5. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sauté until fragrant.
6. Add the carrot, celery, and bell pepper. Cook until the vegetables are tender, about 5-7 minutes.
7. Stir in the thyme, rosemary, dried cranberries, and walnuts. Cook for another 2-3 minutes, mixing well.
8. Combine the vegetable mixture with the cooked quinoa. Season with salt and pepper to taste.
9. Remove the acorn squash from the oven, and carefully turn them over. Stuff each half with the quinoa mixture.
10. Return the stuffed squash to the oven and bake for an additional 10 minutes.
11. Garnish with fresh parsley before serving.

Helpful Tips

• You can substitute the quinoa with brown rice or farro for a different texture.
• Feel free to add your favorite vegetables or use leftover veggies from the fridge.
• For a nut-free version, omit the walnuts or replace them with sunflower seeds.
• To make this dish ahead, prepare the quinoa stuffing and roast the squash in advance. Assemble and bake just before serving.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or until warmed through.

Pairings

This Stuffed Acorn Squash pairs beautifully with a crisp green salad, roasted Brussels sprouts, or a warm apple cider. For an elegant dinner, serve with a glass of dry white wine such as Sauvignon Blanc or a light Pinot Noir.

Conclusion

I hope this Stuffed Acorn Squash recipe brings warmth and joy to your table, just as it does at mine. Share your culinary creations with us by using #ZynahzRecipes or tagging Zynahz on Instagram. Your feedback is treasured, so please leave a comment on our website. For more delicious recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking, and savor the flavors of the season!