Cranberry Stuffed Acorn Squash is a deliciously festive treat that brings together the warm sweetness of roasted squash, the tartness of cranberries, and the nuttiness of quinoa. This unique dish is perfect for special occasions or a weeknight dinner, and it’s easy to prepare! The colorful presentation and rich flavors are guaranteed to impress family and friends!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Cranberry Stuffed Acorn Squash
- How to Make Cranberry Stuffed Acorn Squash
- Tips for Making Cranberry Stuffed Acorn Squash
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Cranberry Stuffed Acorn Squash
- Reheating Cranberry Stuffed Acorn Squash
- Serving Suggestions
- FAQs
- Try these Cranberry Stuffed Acorn Squash related recipes next!
- Stuffed Bell Peppers
- Roasted Vegetable Quinoa Salad
- Butternut Squash Soup
- Chickpea Salad
Why You’ll Love This Recipe
- Perfect for Holidays and Gatherings. This Cranberry Stuffed Acorn Squash is not only visually stunning but also bursting with flavors that celebrate the season, making it an ideal dish for Thanksgiving or Christmas dinners.
- Nutritious and Healthy. Packed with wholesome ingredients, this dish offers a delightful combination of protein from quinoa, vitamins from the squash, and antioxidants from cranberries!
Ingredients for Cranberry Stuffed Acorn Squash
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Acorn Squash: The star of the dish. Look for squash that is firm and heavy for its size.
- Quinoa: A protein-packed grain that provides a fluffy base for the filling. Use any color you prefer – red, white, or black.
- Dried Cranberries: These add a sweet-tart flavor, enhancing the dish’s overall taste and providing antioxidants.
- Walnuts: Chopped walnuts add a delightful crunch; pecans can be used as a substitute as well.
- Maple Syrup: A natural sweetener that enhances the flavor of the filling.
- Vegetable Broth: Used to cook the quinoa, adding depth and flavor.
- Spinach: Fresh spinach adds color, flavor, and nutrition to the stuffing.
- Spices: Cinnamon and nutmeg bring warmth and depth to the dish.
How to Make Cranberry Stuffed Acorn Squash
- Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds.
- Brush the insides of the squash with olive oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet, and roast for 30–35 minutes, or until tender.
- While the squash is roasting, rinse and cook quinoa according to package instructions in vegetable broth.
- In a mixing bowl, combine the cooked quinoa, dried cranberries, chopped walnuts, spinach, maple syrup, cinnamon, and nutmeg. Stir until everything is well combined.
- Remove the squash from the oven. Carefully flip the halves over and fill them generously with the quinoa filling.
- Top each squash half with additional walnuts and a drizzle of olive oil. Return to the oven and bake for an additional 10–15 minutes until heated through.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your festive dish!
Tips for Making Cranberry Stuffed Acorn Squash
- Select Fresh Squash: Choose acorn squash that feel heavy for their size and have no soft spots or blemishes.
- Cooking Quinoa: Follow the instructions on the package carefully to ensure your quinoa is fluffy and perfectly cooked.
- Adjust Sweetness: Feel free to modify the amount of maple syrup according to your taste preference.
Make-Ahead Instructions
- Prepare the roasted acorn squash and quinoa filling up to a day in advance, then store separately in the refrigerator.
- Stuff the squash just before baking to serve fresh.
Storing Leftovers
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
Freezing Cranberry Stuffed Acorn Squash
- To freeze, prepare the squash and filling as directed, but do not bake.
- Wrap each stuffed half tightly in plastic wrap and then in aluminum foil before placing in the freezer. It can be frozen for up to 3 months.
Reheating Cranberry Stuffed Acorn Squash
- Remove the plastic wrap and aluminum foil.
- Reheat in a preheated oven at 375°F (190°C) for about 20–25 minutes or until heated through.
Serving Suggestions
- Fall Salad
- Crunchy Kale Salad
- Roasted Brussels Sprouts
- Pair with Protein: For a complete meal, serve alongside roasted chicken or turkey.
- Make it a Main Dish: Enjoy as a main course for a vegetarian meal that doesn’t skimp on flavor.
FAQs
Can I use a different type of squash?
Yes! You can substitute acorn squash with butternut squash or any other winter squash you prefer.
What can I use instead of quinoa?
Rice, barley, or couscous can be great alternatives to quinoa.
Is this dish vegan?
Yes, this recipe is vegan-friendly if you use maple syrup and omit any animal products.
Can I prepare this dish in advance?
Absolutely! Prepare all components ahead of time and assemble them just before baking.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to four days, or freeze for up to three months.
