Stuffed Acorn Squash
Beautiful enough for company yet simple enough for a weeknight, this Stuffed Acorn Squash celebrates the best of harvest season. Sweet roasted squash is filled with a hearty mixture of quinoa, apples, cranberries, pecans, and feta for a meal that's colourful, comforting, and packed with autumn flavour.
Servings: 4
Ingredients
Squash
2 acorn squash, halved and seeded
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Filling
1 cup cooked quinoa
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 apple, diced
½ cup dried cranberries
½ cup chopped pecans
½ teaspoon cinnamon
½ teaspoon dried thyme
Salt and pepper, to taste
½ cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Method
Roast the Squash
1. Preheat the oven to 400°F (200°C).
2. Brush the squash halves with olive oil and season with the salt and pepper.
3. Place the squash cut-side down on a baking sheet and roast for 35–40 minutes, until tender.
Prepare the Filling
4. While the squash roasts, heat the olive oil in a large skillet over medium heat.
5. Add the onion and cook for about 4 minutes until softened.
6. Stir in the garlic and cook for another 30 seconds.
7. Add the apple, cranberries, pecans, cinnamon, thyme, salt, and pepper. Cook for 3–4 minutes.
8. Stir in the cooked quinoa until heated through.
9. Remove from the heat and gently fold in the feta cheese and parsley.
Assemble
10. Turn the roasted squash halves over.
11. Spoon the filling generously into each squash half.
12. Return to the oven for 5–8 minutes until heated through.
13. Serve warm.
Why We Love This Recipe
It feels like autumn on a plate. The sweet squash, tart cranberries, crunchy pecans, and creamy feta create wonderful texture and flavour in every bite.
Notes
Make It Your Own: Add cooked turkey sausage or chickpeas for extra protein.
Nut-Free Option: Substitute pumpkin seeds.
Serve With: A crisp green salad or roasted vegetables.
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