Description
Learn how to make roasted acorn squash with this Quinoa-Pecan Stuffed Acorn Squash recipe filled with flavor and vibrant colors!
Ingredients
Units
Scale
For the roasted acorn squash
- 2 small acorn squash, halved, seeded
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon maple syrup (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For the Quinoa Pecan Stuffing
- 2 tablespoons extra virgin olive oil
- 1/2 medium red onion, peeled and diced
- 1 1/4 teaspoon fine salt
- 1/4 ground black pepper
- 2 cloves garlic, pressed through a garlic press or minced
- 1/2 teaspoon ground turmeric
- 1 cup raw pecans, diced
- 2 tablespoons maple syrup
- 3 cups cooked white quinoa (from 1 cup dry quinoa)*
- 1/4 cup pomegranate seeds or unsweetened dried cranberries
- 1/4 cup chopped fresh Italian flat leaf parsley or chives
Garnish Options
- fresh thyme leaves, diced fresh chives, cashew cream (thin out with water to drizzle), easy tahini sauce, unsweetened dried cranberries and/or pomegranate seeds
Instructions
- Preheat the oven to 425°F. Cut the acorn squash in half horizontally and scoop out the seeds. Rub olive oil (or avocado oil) all over the halved and seeded acorn squash on all sides. Season the inside yellow flesh with maple syrup if using and season with salt and pepper. Place the squash cut side down in a cast iron skillet (not enameled cast iron). Bake for 25 minutes until the flesh is soft and you can easily pierce it with a knife.
- While the acorn squash roasts, prepare the quinoa stuffing. Heat a large skillet on the stovetop over medium heat. Once heated, add the oil, onions, salt and pepper. Saute for 3 minutes. Add the garlic and turmeric and saute another minute. Add the pecans and maple syrup and saute another minute. Add the cooked quinoa and pomegranate seeds or dried cranberries. Saute for 5 minutes. Add the parsley or chives and stir. Taste and adjust seasonings if desired.
- When the acorn squash is done cooking, turn each half over and stuff with the quinoa mixture. Garnish with thyme and/or chives. Add a drizzle of cashew cream or my easy tahini sauce. Top with more pomegranate seeds or unsweetened dried cranberries if desired. Enjoy while hot.
Notes
If making in advance you can warm the stuffed squash in the oven just before serving and then add the garnishes.
You can cook the quinoa in your Instant Pot or on your stovetop. I typically do this in advance or start it right when I preheat the oven so it is ready in time for the recipe.
- Prep Time: 10
- Cook Time: 35
- Category: Entree or Side
- Method: Oven and Stovetop
- Cuisine: American
