Learn how to make roasted acorn squash with this Quinoa-Pecan Stuffed Acorn Squash recipe filled with flavor and vibrant colors!
For the roasted acorn squash
- 2 acorn squash, halved, seeded
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/4 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
- Preheat oven to 350 degrees Fahrenheit. Line a half sheet baking sheet with parchment paper and set aside.
- Rub olive oil all over the halved and seeded acorn squash on all sides. Drizzle the yellow inside of the acorn squash with maple syrup and sprinkle it generously with salt and pepper. Place the cut side down on the baking sheet and roast for 50 minutes.
- 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.
- Prep Time: 10
- Cook Time: 50
- Category: Entree or Side
- Method: Oven and Stovetop
- Cuisine: American
Keywords: stuffed acorn squash, roasted acorn squash