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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
