A hearty and colorful vegetarian dish featuring roasted acorn squash halves filled with a savory mix of quinoa and autumn vegetables, perfect for a cozy fall dinner.
This stuffed acorn squash recipe highlights the natural sweetness of roasted squash paired with a savory quinoa and vegetable filling. It’s a wholesome, comforting dish that showcases seasonal produce and comes together with simple ingredients. Ideal for a nourishing vegetarian main or side.
Prep: 20 min · Cook: 50 min · Rest / additional: 0 min · Total: 70 min
Cuisine: American · Course: Dinner
- acorn squash 2 medium — halved and seeds removed
- quinoa 1 cup — rinsed
- vegetable broth 2 cups — for cooking quinoa
- olive oil 3 tablespoons — divided
- butternut squash 1 cup — peeled and diced
- brussels sprouts 1 cup — halved
- red onion 0.5 cup — diced
- garlic 2 cloves — minced
- dried thyme 1 teaspoon
- ground cinnamon 0.5 teaspoon
- salt 1 teaspoon — divided
- black pepper 0.5 teaspoon — freshly ground
- fresh parsley 2 tablespoons — chopped, for garnish
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Preheat the oven to 400°F (200°C).
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Brush the acorn squash halves with 1 tablespoon of olive oil, and season with 0.5 teaspoon salt and a pinch of pepper. Place cut side down on a baking sheet and roast for 30-35 minutes, or until tender when pierced with a fork.
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While the squash roasts, cook the quinoa: bring vegetable broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
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In a large bowl, toss butternut squash, brussels sprouts, red onion, garlic, thyme, cinnamon, remaining 2 tablespoons olive oil, 0.5 teaspoon salt, and pepper until evenly coated.
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Spread the vegetable mixture on a baking sheet and roast in the oven alongside the squash for about 20 minutes, stirring halfway through, until tender and caramelized.
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Combine the roasted vegetables with the cooked quinoa in a bowl. Mix well and adjust seasoning with salt and pepper if needed.
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Turn the roasted acorn squash halves cut side up. Spoon the quinoa and vegetable mixture evenly into each squash half, pressing gently to fill.
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Return stuffed squash to the oven and bake for an additional 10 minutes to heat through and meld flavors.
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Remove from oven, garnish with chopped fresh parsley, and serve warm.
Tips and substitutions
- For a nutty crunch, add toasted pumpkin seeds or walnuts to the stuffing mixture before filling the squash.
- Leftover stuffing makes a great addition to soups or as a salad topping.
- To save time, cook quinoa in advance or use pre-cooked quinoa.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F (175°C) until warm, about 15-20 minutes, to retain texture and flavor. Avoid microwaving to prevent the squash from becoming mushy.
Frequently asked questions
Can I substitute the vegetables in the stuffing?
Yes, feel free to use other seasonal vegetables like carrots, sweet potatoes, or kale depending on your preference and availability.
How do I know when the acorn squash is fully cooked?
The squash is done when a fork or knife easily pierces through the flesh, and it feels tender but not mushy.
Can I prepare this recipe ahead of time?
Yes, you can prepare and stuff the squash in advance, then refrigerate. When ready to eat, bake the stuffed squash until heated through, about 15-20 minutes at 350°F (175°C).
Prepared with AI assistance. Review ingredient amounts, cooking times and food safety guidance before cooking.
Featured image: AI-generated illustration of the recipe.
