Cranberry Pecan Quinoa Stuffed Acorn Squash Recipe

Welcome to one of my all-time favorite fall dishes, the Cranberry Pecan Quinoa Stuffed Acorn Squash Recipe. This dish beautifully balances sweet and savory flavors, hearty textures, and a vibrant burst of color that’s as inviting as a warm hug on a crisp autumn day. It’s the perfect centerpiece for cozy dinners or festive gatherings, showcasing perfectly roasted acorn squash filled with a fragrant quinoa mix studded with dried cranberries and crunchy pecans.

Why You Should Make This Recipe

Naturally gluten-free and nutritious: Quinoa is a powerhouse grain packed with protein and fiber, making this dish both wholesome and satisfying.
A delightful harmony of flavors and textures: The sweetness of cranberries, the earthiness of pecans, and the subtle warmth of cinnamon blend perfectly with the buttery roasted squash.
Visually stunning and festive: The golden squash halves act as charming edible bowls that brighten up any table.
Easy to customize and make ahead: You can prep components in advance, and it pairs wonderfully with a variety of sides to suit different palates.

Ingredients & Substitutions

The magic of this Cranberry Pecan Quinoa Stuffed Acorn Squash Recipe lies in its simple, wholesome ingredients. Each one plays a vital role—from the tender squash that provides a sweet base, to the bright citrus notes that lift the earthy quinoa, and the crunchy pecans adding texture and richness. Don’t be intimidated by the list; these are staples that come together easily for maximum flavor impact.

• Acorn squash: The star of the show, its natural sweetness intensifies when roasted, and its shape is perfect for stuffing.
• Quinoa: A light, fluffy grain that soaks up all the delicious flavors, while providing a plant-based protein boost.
• Dried cranberries: Add bursts of tart sweetness that balance the savory elements beautifully.
• Toasted pecans: Bring a satisfying crunch and nutty richness to every bite.
• Orange juice and zest: Provide a refreshing citrus brightness, tying all the ingredients together.
• Goat cheese or feta: Creates a creamy, tangy sauce that adds a luscious finish.
• Coconut oil and brown sugar: Help in roasting the squash to caramelized perfection.

How to Make Cranberry Pecan Quinoa Stuffed Acorn Squash Recipe

Step 1: Roast the Acorn Squash

Start by preheating your oven to 350°F and prepping the squash. Rub each acorn squash half with a touch of coconut oil, sprinkle with brown sugar, salt, and cinnamon, making sure the seasoning seeps into the flesh for that inviting caramelized flavor. Place them flesh-side down on a baking sheet and roast for 45 minutes to an hour, or until fork-tender and beautifully golden.

Step 2: Cook and Flavor the Quinoa

While the squash roasts, bring quinoa and water to a boil in a pot, then cover and simmer for 15 minutes until tender. Then, fluff it up and stir in coconut oil, fresh orange juice, turmeric, and salt. The turmeric adds a subtle warmth and lovely color, while the orange juice brightens the whole dish. Finally, fold in the dried cranberries, making sure that sweetness is spread throughout.

Step 3: Stuff and Bake

Once your squash is fork-tender, flip the halves flesh-side up and fill them generously with the quinoa mixture. Sprinkle chopped toasted pecans on top for a delightful crunch. Return to the oven and bake for another 10 minutes to meld all those flavors together.

Step 4: Whip up the Goat Cheese Drizzle

While the stuffed squash finishes baking, blend goat cheese or feta with orange zest, fresh citrus juice, and a pinch of salt and pepper until silky smooth. This tangy drizzle is the perfect finishing touch—creamy with a bright zing that elevates the whole dish. Drizzle over the warm stuffed squash and garnish with fresh thyme leaves and a touch of honey or hot honey for a sweet-spicy kick.

How to Serve Cranberry Pecan Quinoa Stuffed Acorn Squash Recipe

Garnishes

Fresh thyme sprigs add an herbal brightness and a touch of elegance to this dish, while drizzling honey or hot honey over the top introduces a beautiful balance of sweetness and heat. Sprinkle extra chopped pecans for crunch or a pinch of flaky sea salt to enhance all the flavors at the finish.

Side Dishes

This stuffed acorn squash pairs wonderfully with cozy side salads featuring baby greens and citrus vinaigrette, roasted root vegetables, or a creamy soup like butternut squash or carrot ginger. These combinations echo the sweet, earthy theme perfectly while rounding out your meal.

Creative Ways to Present

Serve each stuffed acorn squash half right in its shell for an inviting, rustic presentation. For special occasions, sprinkle on some pomegranate seeds or edible flowers for a pop of festive color. You can also arrange several halves on a large platter, garnished with extra thyme and a honey drizzle, making it an irresistible centerpiece.

Make Ahead and Storage

Storing Leftovers

This Cranberry Pecan Quinoa Stuffed Acorn Squash Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. Keep the goat cheese drizzle separate and add it fresh when reheating your leftovers for best texture and flavor.

Freezing

You can freeze the roasted, stuffed squash halves in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating, and add the cheese drizzle just before serving to keep it fresh and creamy.

Reheating

Gently reheat the squash in a 350°F oven for 15-20 minutes or until warmed through. Avoid microwaving if possible, as the texture is best preserved in the oven. Once warm, drizzle with the fresh goat cheese sauce and garnishes for that irresistible finishing touch.

FAQs

Final Thoughts

If you’re looking to wow your friends or simply treat yourself to something wholesome and bursting with flavor, you simply must try this Cranberry Pecan Quinoa Stuffed Acorn Squash Recipe. It’s warm, comforting, and just the right mix of sweet and savory, with textures that keep every bite interesting. I promise, it will quickly become a fall dinner favorite you’ll want to make again and again.

Cranberry Pecan Quinoa Stuffed Acorn Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 86 reviews

• Author: Susan
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 4 servings (1 squash half each) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Cranberry Pecan Quinoa Stuffed Acorn Squash is a delightful and nutritious vegetarian dish perfect for a cozy meal. Roasted acorn squash halves are stuffed with a flavorful quinoa mixture enhanced with dried cranberries, toasted pecans, and warming spices, then topped with a creamy goat cheese or feta drizzle and fresh thyme. The combination of sweet, savory, and tangy elements makes it ideal for fall and winter dinners or festive occasions.

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Ingredients

Units USM Scale 1x2x3x

For the Acorn Squash:

• 2 medium acorn squash, cut in half and seeds removed
• 4 teaspoons virgin melted coconut oil (or melted butter)
• 2 tablespoons brown sugar (or coconut sugar)
• 1/2 teaspoon kosher salt
• Cinnamon, for sprinkling

For the Quinoa:

• 1/2 cup uncooked quinoa
• 1 cup water
• 1 teaspoon virgin coconut oil
• 1/4 cup freshly squeezed orange juice
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon kosher salt
• 1/2 cup dried cranberries
• 1/2 cup toasted pecan halves, chopped

For the Sauce:

• 2 ounces goat cheese or feta crumbles
• 1 teaspoon orange or lemon zest
• 1 tablespoon fresh squeezed orange or lemon juice, plus more as needed
• Pinch of salt and pepper

For Garnish:

• 2 teaspoons fresh thyme leaves
• Honey or hot honey

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Instructions

1. Preheat and Prepare Squash: Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper. Rub each acorn squash half’s flesh (not the skin) with 1 teaspoon coconut oil, ½ tablespoon brown or coconut sugar, and ¼ teaspoon kosher salt. Sprinkle with cinnamon and place flesh side down on the baking sheet.
2. Roast Acorn Squash: Roast the squash in the oven for 45 minutes to 1 hour, or until the flesh is just fork tender. This slow roasting brings out the natural sweetness and softens the squash.
3. Cook Quinoa: While the squash roasts, bring 1 cup of water to a boil in a large pot over medium-high heat. Add ½ cup quinoa, cover, reduce heat to low, and cook for exactly 15 minutes. Remove from heat and fluff with a fork.
4. Flavor Quinoa: Stir into the cooked quinoa 1 teaspoon coconut oil, ¼ cup orange juice, ¼ teaspoon turmeric, and ½ teaspoon kosher salt. Fold in ½ cup dried cranberries. Adjust salt and pepper to taste.
5. Stuff Squash and Bake: Once the squash is tender, flip the halves flesh side up and evenly stuff each with the quinoa mixture. Top the quinoa with the chopped toasted pecans. Bake again for 10 minutes to meld flavors and warm the filling.
6. Prepare Cheese Drizzle: While the stuffed squash bakes, add 2 ounces goat cheese or feta crumbles, 1 teaspoon orange or lemon zest, 1 tablespoon fresh orange or lemon juice, and a pinch of salt and pepper to a blender. Blend until smooth and creamy. Add more juice if the consistency is too thick.
7. Finish and Garnish: Drizzle the cheese sauce evenly over each stuffed squash half. Garnish with 2 teaspoons fresh thyme leaves and a drizzle of honey or hot honey for a touch of sweetness and contrast. Season with additional salt and pepper if desired. Serve warm.

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Notes

• For convenience, roast the squash and cook the quinoa a day ahead. Reheat stuffed squash at 350°F for 15-20 minutes before serving, then prepare the cheese drizzle fresh.
• Use coconut sugar as a natural alternative to brown sugar for a different flavor profile.
• Substitute goat cheese with feta for a tangier finish.
• The honey drizzle can be substituted with hot honey to add a spicy kick.
• Experiment with adding fresh herbs like sage or rosemary to the quinoa for extra aroma.
• For a vegan version, omit the cheese drizzle or use a vegan cheese alternative.