Savory Cranberry Stuffed Acorn Squash

Cranberry stuffed acorn squash is a delightful dish that beautifully combines sweetness and earthiness. Perfect for fall gatherings or as a festive side, this recipe is sure to impress your guests with its vibrant colors and rich flavors. The tender acorn squash serves as a perfect vessel to hold a delectable mix of cranberries, nuts, and spices.

Imagine cutting into a perfectly roasted acorn squash, the sweet aroma filling the air, and discovering a warm stuffing bursting with flavor. This dish not only looks impressive but also offers a comforting taste that’s both nutty and slightly tart from the cranberries.

A Festive and Flavorful Dish

This savory dish features roasted acorn squash halves filled with a scrumptious stuffing made of cranberries, pecans, and quinoa. The combination of textures and flavors creates a satisfying and wholesome meal that is both nutritious and indulgent.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup diced onion
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare the Squash: Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 30-35 minutes or until tender.
3. Make the Stuffing: In a large bowl, combine the cooked quinoa, dried cranberries, chopped pecans, diced onion, maple syrup, cinnamon, salt, and pepper. Mix well until everything is evenly coated.
4. Stuff the Squash: Once the acorn squash is roasted, remove it from the oven and fill each half generously with the cranberry stuffing mixture.
5. Finish Baking: Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through and slightly golden on top.
6. Serve: Garnish with fresh parsley if desired and serve warm.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

• Servings: 4 servings
• Calories: 280kcal
• Fat: 12g
• Protein: 6g
• Carbohydrates: 41g

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