Stuffed Acorn Squash with Quinoa & Cranberries

Introduction

Stuffed Acorn Squash with Quinoa & Cranberries is a vibrant, nutrient-packed dish that effortlessly bridges the gap between comfort food and healthy eating. With its sweet, tender squash shell filled to the brim with fluffy quinoa, tart cranberries, crunchy pecans, and savory herbs, this recipe is perfect for cozy fall dinners, festive holiday meals, or a nourishing weeknight supper. Whether you’re serving it as a vegetarian main course or a hearty side, this dish brings warmth, color, and flavor to any table. It’s not just delicious—it’s visually stunning, making it an ideal centerpiece for Thanksgiving or autumnal gatherings.

The History

Acorn squash, named for its resemblance to an acorn, is a winter squash native to North America and has been cultivated by Indigenous peoples for centuries. Early Native American tribes such as the Iroquois and Cherokee used various types of squash in their diets, often roasting them whole or incorporating them into stews and stuffed preparations. The practice of stuffing squash likely evolved from the tradition of using every part of seasonal produce efficiently, especially during colder months when fresh ingredients were scarce.

Quinoa, though originally from the Andean region of South America, gained popularity in North America in the late 20th century as a high-protein, gluten-free grain alternative. Its integration into modern squash-stuffing recipes reflects a broader culinary trend toward global fusion and health-conscious cooking. Dried cranberries—originally derived from Native American “sasemin” or sour berries—were later adopted by European settlers and eventually commercialized. When combined, these ingredients represent a beautiful convergence of indigenous heritage, seasonal awareness, and contemporary wellness-focused cuisine. Today, Stuffed Acorn Squash with Quinoa & Cranberries stands as a modern classic, celebrating both tradition and innovation on a single plate.

Ingredients Breakdown

Acorn Squash: The star of the dish, acorn squash offers a mildly sweet, nutty flavor and firm texture that holds up well during roasting. When baked, its flesh becomes tender while maintaining structure to support the stuffing.
Quinoa: A complete protein containing all nine essential amino acids, quinoa adds a light, fluffy texture and nutty taste. It’s also rich in fiber, iron, and magnesium, making it a nutritious base for the filling.
Dried Cranberries: These provide a bright pop of tartness and chewy contrast, balancing the natural sweetness of the squash. They’re often sweetened, so opt for unsweetened or lightly sweetened versions if watching sugar intake.
Pecans: Toasted pecans add a buttery crunch and depth of flavor. They are high in heart-healthy monounsaturated fats and antioxidants like vitamin E.
Onion and Garlic: Sautéed onion and garlic form the aromatic foundation, enhancing the overall savoriness of the stuffing.
Vegetable Broth: Used to cook the quinoa, broth infuses more flavor than water and supports a richer-tasting filling.
Olive Oil: Extra-virgin olive oil is used for roasting the squash and sautéing vegetables, contributing healthy fats and a smooth mouthfeel.
Fresh Herbs (Sage and Thyme): Sage adds earthiness and warmth, while thyme lends a subtle floral note—both complement the autumnal theme perfectly.
Maple Syrup (optional): A touch enhances the squash’s natural sweetness and ties together the cranberry tang.
Salt and Black Pepper: Essential seasonings to bring balance and depth.
Pomegranate Seeds (optional garnish): For added color, freshness, and antioxidant power.
Feta or Goat Cheese (optional): Adds creaminess and a tangy contrast—ideal for those who enjoy a little dairy.

Step-by-Step Recipe

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Squash: Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to end. Use a sturdy spoon to scoop out the seeds and stringy pulp from the center. Discard the seeds or save them for roasting later. Lightly brush the cut sides and interiors with olive oil and sprinkle with salt, pepper, and a drizzle of maple syrup (if using) to enhance caramelization.
Roast the Squash: Place the squash halves cut-side down on the prepared baking sheet. Roast for 30 minutes, then flip them over so they’re cut-side up. Continue roasting for another 15–20 minutes, or until the flesh is fork-tender but still holding its shape. Remove from oven and set aside to cool slightly while preparing the stuffing.
Cook the Quinoa: While the squash roasts, rinse 1 cup of quinoa under cold water to remove saponin (a natural coating that can cause bitterness). In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy. Remove from heat, fluff with a fork, and let it sit covered for 5 minutes.
Sauté the Aromatics: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add 1 diced yellow onion and cook until translucent (about 5 minutes). Stir in 2 minced garlic cloves and 1 tablespoon chopped fresh sage and thyme. Cook for another minute until fragrant.
Combine the Filling: In a large mixing bowl, combine the cooked quinoa, sautéed onion mixture, ½ cup dried cranberries, and ½ cup toasted pecans. Season generously with salt and black pepper. Mix thoroughly until evenly distributed. Taste and adjust seasoning as needed—add more herbs, a splash of lemon juice, or a pinch of red pepper flakes for heat if desired.
Stuff the Squash: Once the squash halves have cooled slightly, use a spoon to gently fill each cavity with the quinoa mixture, mounding it slightly for an attractive presentation.
Optional Final Bake: For a warm, cohesive dish, return the stuffed squash to the oven for 10–15 minutes at 375°F (190°C) to heat through and meld flavors. This step is optional but recommended if serving immediately.
Garnish and Serve: Drizzle with extra olive oil or maple syrup, and top with crumbled feta or goat cheese, pomegranate arils, or additional chopped herbs before serving.

Tips

Choose Uniform Squash: Select acorn squash that are similar in size so they roast evenly. Look for deep green skin with minimal blemishes or soft spots.
Stabilize Before Cutting: Acorn squash can be tough to cut. To make slicing easier, microwave the whole squash for 1–2 minutes to soften slightly, or place it on a non-slip surface and use a rocking motion with a heavy chef’s knife.
Toast the Pecans: Toasting pecans in a dry skillet over medium heat for 3–5 minutes enhances their flavor. Watch closely to avoid burning.
Rinse Quinoa Well: Skipping the rinse may leave a bitter taste due to saponins. Use a fine-mesh strainer for best results.
Make Ahead: Prepare the quinoa stuffing up to two days in advance and store in an airtight container in the fridge. Reheat before stuffing and serving.
Double the Batch: Roast extra squash and freeze the leftovers for quick meals later. The roasted squash flesh can be pureed for soups or added to baked goods.
Use Leftovers Creatively: Turn leftover stuffed squash into a grain bowl by dicing and adding greens, avocado, and a vinaigrette.
Watch for Doneness: Overbaking can make the squash too soft to hold the stuffing. Check tenderness with a fork after 45 minutes total roasting time.

Variations and Customizations

Vegan Version: Skip the cheese or use a plant-based alternative. Ensure maple syrup is vegan (some contain bone char).
Gluten-Free: This recipe is naturally gluten-free—just confirm that your vegetable broth is certified GF if needed.
Add Protein: Stir in chickpeas, lentils, crumbled tempeh, or shredded chicken for extra protein.
Nut Substitutions: Replace pecans with walnuts, almonds, or pumpkin seeds for different textures and allergies.
Fruit Variations: Swap cranberries for raisins, chopped apricots, apples, or dates for varied sweetness levels.
Herb Swaps: Try rosemary instead of sage, or add parsley for freshness.
Spice It Up: Add a pinch of cayenne, smoked paprika, or curry powder to give the stuffing a bold twist.
Grain Alternatives: Substitute quinoa with farro, brown rice, wild rice blend, or couscous (not gluten-free).
Butternut or Delicata Squash: Use other winter squashes if acorn isn’t available. Adjust roasting times accordingly.
Bacon Lovers: Add crispy bacon bits to the stuffing for a smoky, savory upgrade.

Health Considerations and Nutritional Value

Stuffed Acorn Squash with Quinoa & Cranberries is a powerhouse of nutrition, offering a balanced profile of complex carbohydrates, plant-based protein, healthy fats, fiber, and essential vitamins and minerals.

Acorn Squash is rich in vitamin A (from beta-carotene), which supports eye health and immune function, as well as vitamin C, potassium, and fiber. One cup of cooked acorn squash contains about 115 calories, 30 grams of carbohydrates, and 9 grams of sugar—naturally occurring and slowly released due to its fiber content.

Quinoa provides approximately 8 grams of protein per cooked cup and is a rare plant source of all nine essential amino acids. It’s also high in manganese, phosphorus, folate, and fiber, promoting digestive health and satiety.

Dried Cranberries, though higher in sugar than fresh fruit, retain antioxidant properties such as proanthocyanidins, which may support urinary tract health. Opt for brands without added sugars or sulfites when possible.

Pecans contribute monounsaturated fats linked to improved heart health, along with vitamin E and magnesium. However, they are calorie-dense, so portion control is wise.

Overall Nutritional Profile (per serving, assuming 4 servings):

Calories: ~380–420
Protein: 10–12g
Fat: 18–20g (mostly healthy fats)
Carbohydrates: 48–52g
Fiber: 8–10g
Sugars: 18–22g (half from squash and cranberries)
Sodium: Varies based on broth (~300–500mg if low-sodium broth used)

This dish is diabetic-friendly in moderation due to its fiber content, which helps regulate blood sugar spikes. It’s also excellent for heart health, weight management, and gut health thanks to its whole-food, plant-forward ingredients.

Ingredients

2 medium acorn squash, halved and seeded
2 tablespoons olive oil (plus extra for brushing)
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper (plus more to taste)
1 tablespoon pure maple syrup (optional)
1 cup uncooked quinoa, rinsed well
2 cups low-sodium vegetable broth
1 medium yellow onion, finely diced
2 garlic cloves, minced
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme leaves
½ cup dried cranberries
½ cup pecans, toasted and roughly chopped
Optional: ¼ cup crumbled feta or goat cheese
Optional garnish: pomegranate seeds, additional herbs, or a drizzle of balsamic glaze

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut acorn squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil, sprinkle with salt, pepper, and drizzle with maple syrup if using.
Place squash halves cut-side down on the baking sheet. Roast for 30 minutes.
Flip squash to cut-side up and roast another 15–20 minutes until tender when pierced with a fork. Remove and set aside.
In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.
While quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté until soft (5 minutes). Add garlic, sage, and thyme; cook 1 minute until fragrant.
In a large bowl, combine cooked quinoa, sautéed onion mixture, dried cranberries, and toasted pecans. Season with salt and pepper. Mix well.
Stuff each squash half generously with the quinoa mixture, pressing lightly and mounding on top.
(Optional) Return to oven at 375°F (190°C) for 10–15 minutes to warm through.
Garnish with cheese, pomegranate seeds, herbs, or a drizzle of olive oil. Serve warm.

FAQ

Can I make this ahead of time?
Yes! Roast the squash and prepare the stuffing up to 2 days in advance. Store separately in airtight containers in the fridge. Reheat stuffing and stuff squash before serving, or assemble and reheat in the oven.

Can I freeze stuffed acorn squash?
Yes, though texture may change slightly. Freeze un-garnished portions in sealed containers for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350°F until warmed through.

Is this recipe gluten-free?
Absolutely, as long as you use certified gluten-free quinoa and broth. Always check labels to ensure no cross-contamination.

What can I substitute for pecans?
Walnuts, almonds, pine nuts, or sunflower seeds work well. For nut-free, try roasted pumpkin seeds (pepitas).

Can I use frozen cranberries?
It’s best to use dried cranberries for texture and sweetness. Fresh or frozen cranberries are much tarter and watery—better suited for sauces or compotes.

How do I know when acorn squash is done roasting?
The flesh should be easily pierced with a fork and feel tender but not mushy. If it collapses under pressure, it’s overdone.

Can I cook the quinoa in water instead of broth?
Yes, but broth adds more depth of flavor. If using water, consider adding a bouillon cube or extra herbs to boost taste.

Is this dish suitable for meal prep?
Definitely! Portion into meal containers for easy grab-and-go lunches. Add greens or a protein boost for a complete meal.

Summary

Stuffed Acorn Squash with Quinoa & Cranberries is a wholesome, flavorful dish that celebrates seasonal produce and nutritious ingredients. Packed with fiber, protein, and vibrant flavors, it’s as nourishing as it is delicious.

Pin1

1 Shares