Quinoa-Stuffed Acorn Squash with Cranberries and Pecans

Why You’ll Love This Recipe

• Balanced sweet-savory flavors: maple, cranberries, and cinnamon meet toasty pecans and herby thyme.
• Hearty vegetarian main that feels special but cooks on a weeknight timeline.
• Make-ahead friendly: roast the squash and cook the quinoa in advance.
• Naturally gluten-free with easy dairy-free options.

Grocery List

• Produce: 2 acorn squash, 1 shallot, 2 garlic cloves, 1 lemon, fresh thyme, fresh parsley
• Dairy: Optional goat cheese or feta
• Pantry: Quinoa, low-sodium vegetable broth, extra-virgin olive oil, dried cranberries, pecans, pure maple syrup, ground cinnamon, red pepper flakes, kosher salt, black pepper, parchment paper

Full Ingredients

For the Roasted Squash

• 2 medium acorn squash (about 1.5–2 lb each)
• 1 1/2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Quinoa Filling

• 1 tbsp extra-virgin olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 cup quinoa, rinsed until water runs clear
• 2 cups low-sodium vegetable broth (or water), plus 1/2 tsp kosher salt if using water
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and roughly chopped
• 2 tbsp pure maple syrup
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 tsp ground cinnamon
• Pinch red pepper flakes (optional)
• Freshly ground black pepper, to taste

To Finish

• 1/2 tbsp extra-virgin olive oil
• 2 tsp pure maple syrup
• 2 tbsp chopped fresh parsley
• Optional: 1/3 cup crumbled goat cheese or feta

Step-by-Step Instructions

Step 1: Preheat and prep the squash

Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment for easy cleanup. Carefully slice each acorn squash in half from stem to tip. Tip: Set the squash on a folded kitchen towel and use a sharp, heavy chef’s knife to keep it stable. Scoop out seeds and stringy bits with a spoon.

Rub the cut sides and cavities with 1 1/2 tablespoons olive oil. Season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the squash cut-side down on the prepared sheet.

Step 2: Roast until tender and caramelized

Roast for 35–40 minutes, until the skin is blistered in spots and the flesh is very tender when pierced with a knife. The edges should have light caramelization, which adds sweetness and depth. Remove from the oven and carefully flip the halves cut-side up to release steam.

Step 3: Cook the quinoa with aromatics

While the squash roasts, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the minced shallot and cook, stirring, for 2–3 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.

Add the rinsed quinoa and toast for 1 minute, stirring to coat. Pour in 2 cups broth (or water with 1/2 teaspoon salt). Bring to a boil, then reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes to steam. Fluff with a fork.

Step 4: Build the sweet-savory filling

Fold the cranberries, chopped toasted pecans, thyme, cinnamon, lemon juice, 2 tablespoons maple syrup, and a pinch of red pepper flakes into the hot, fluffed quinoa. Season with black pepper and additional salt to taste. The heat will lightly plump the cranberries and bloom the spices.

Step 5: Fill and finish in the oven

Brush the squash cavities with the remaining 1/2 tablespoon olive oil and 2 teaspoons maple syrup. Spoon the quinoa mixture into the squash halves, packing gently to create a rounded mound. Return to the oven and bake for 8–10 minutes to heat through and lightly toast the top. If using cheese, sprinkle it on during the last 2 minutes, or broil briefly until just melty and golden at the edges.

Step 6: Garnish and serve

Transfer to plates and scatter with chopped parsley. Add a final twist of black pepper and a light drizzle of olive oil or maple syrup if you like a touch more gloss. Serve warm.

Pro Tips

• Rinse quinoa thoroughly until water runs clear to remove bitterness from saponins.
• Choose squash with firm, dull skin and a bit of heft; smaller squash (about 1.5 lb) are sweeter and roast faster.
• Toast pecans in a dry skillet over medium heat for 4–5 minutes, stirring often, until fragrant; cool before chopping.
• Roast cut-side down first to steam and soften the flesh, then flip before filling to keep the edges intact.
• Balance to taste: add a squeeze more lemon for brightness or a drizzle more maple for extra sweetness.

Variations

• Maple–Sage Apple: Swap thyme for chopped fresh sage and fold in 1 small diced sautéed apple.
• Moroccan-Inspired: Add 1/2 tsp ground cumin and 1/2 tsp ground coriander; swap cranberries for chopped dried apricots and add 1/2 cup chickpeas.
• Greens & Chevre: Stir 2 cups chopped baby kale into the hot quinoa to wilt, and finish with crumbled goat cheese.

Storage & Make-Ahead

Roast the squash and cook the quinoa up to 2 days ahead; store separately, covered, in the fridge. Assemble and bake 10–12 minutes before serving. Leftover stuffed squash keeps 3 days refrigerated; reheat covered at 350°F (175°C) for 15–20 minutes or microwave 2–3 minutes. Freeze stuffed halves individually wrapped for up to 2 months; reheat from frozen at 350°F (175°C) for 30–40 minutes until hot in the center.

Nutrition (per serving)

Approx. 520 calories; 22g fat; 67g carbs; 12g protein; 9g fiber; 300mg sodium. Optional cheese adds about 60–80 calories per serving. Values are estimates and will vary.