Introduction
Stuffed acorn squash with quinoa, cranberries, and sage is the perfect autumn-inspired dish that celebrates the season’s rich, earthy flavors. This vegan and gluten-free recipe features the natural sweetness of acorn squash, balanced with the nutty quinoa, tart cranberries, and fragrant sage. It’s an impressive and wholesome meal that’s great for holiday gatherings, family dinners, or as a healthy weeknight dinner. The beautiful presentation of stuffed acorn squash makes it an eye-catching addition to your table. Let’s dive into this comforting fall dish, full of nutrients and flavors that will leave everyone asking for seconds!
Ingredients:
- 2 medium acorn squash, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans or walnuts (optional)
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1 tablespoon maple syrup (optional)
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1: Prepare the Squash
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on the prepared baking sheet. Roast for 30-40 minutes, until the flesh is tender when pierced with a fork.
Step 2: Cook the Quinoa
While the squash is roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Set aside.
Step 3: Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until translucent. Add the minced garlic and cook for another minute, until fragrant. Stir in the cranberries, chopped nuts (if using), sage, and ground cinnamon.
Step 4: Combine Filling Ingredients
Add the cooked quinoa to the skillet with the onion and cranberry mixture. Mix well to combine all ingredients. Drizzle with maple syrup (if using) for a hint of sweetness. Season with salt and pepper to taste.
Step 5: Stuff the Squash
Remove the acorn squash from the oven and carefully flip them over. Spoon the quinoa mixture evenly into each squash half, mounding it slightly.
Step 6: Bake the Stuffed Squash
Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until heated through and lightly browned on top.
Step 7: Garnish and Serve
Remove from the oven and sprinkle with fresh parsley for a burst of color. Serve hot.
Cooking Note:
- You can prepare the quinoa filling ahead of time and refrigerate it until ready to stuff the squash.
- Feel free to customize the filling with other dried fruits like apricots or raisins.
- For added protein, consider mixing in chickpeas or lentils.
Serving Suggestions:
- Serve the stuffed acorn squash with a light green salad for a complete meal.
- This dish pairs well with a side of roasted Brussels sprouts or green beans for an extra autumn touch.
- Drizzle a bit of balsamic glaze on top for an extra layer of flavor.
Tips:
- When choosing acorn squash, look for ones that are firm, heavy for their size, and free of blemishes.
- To make the squash easier to cut, pierce it with a fork a few times and microwave for 2-3 minutes.
- Use fresh sage if possible, as it imparts a more robust flavor compared to dried.
Prep Time:
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information (Per Serving):
- Calories: 280
- Protein: 6g
- Fat: 10g
- Carbohydrates: 44g
- Fiber: 8g
- Sugar: 10g
- Sodium: 200mg
Conclusion
Stuffed acorn squash with quinoa, cranberries, and sage is the epitome of autumn comfort food. It’s not only visually stunning but also packed with nutrients and flavor. This recipe makes an ideal centerpiece for any fall gathering or can be enjoyed as a satisfying, wholesome meal on its own. The combination of sweet, savory, and nutty elements is sure to impress your family and guests. Enjoy this cozy dish throughout the season and relish the warm, festive flavors it brings to your table.
PrintStuffed Acorn Squash with Quinoa, Cranberries, and Sage
- Total Time: 1 hour 10 minutes
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans or walnuts (optional)
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1 tablespoon maple syrup (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Squash
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on the prepared baking sheet. Roast for 30-40 minutes, until the flesh is tender when pierced with a fork.
Step 2: Cook the Quinoa
While the squash is roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Set aside.
Step 3: Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until translucent. Add the minced garlic and cook for another minute, until fragrant. Stir in the cranberries, chopped nuts (if using), sage, and ground cinnamon.
Step 4: Combine Filling Ingredients
Add the cooked quinoa to the skillet with the onion and cranberry mixture. Mix well to combine all ingredients. Drizzle with maple syrup (if using) for a hint of sweetness. Season with salt and pepper to taste.
Step 5: Stuff the Squash
Remove the acorn squash from the oven and carefully flip them over. Spoon the quinoa mixture evenly into each squash half, mounding it slightly.
Step 6: Bake the Stuffed Squash
Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until heated through and lightly browned on top.
Step 7: Garnish and Serve
Remove from the oven and sprinkle with fresh parsley for a burst of color. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 280
- Sodium: 6g
- Protein: 200mg