gaxownOkay, Let Me Tell You About This Squash…
Right, so acorn squash. Used to intimidate me, not gonna lie. They look like they require some sort of secret handshake to cut open. But then one chilly fall afternoon, I was determined to make something cozy and kinda healthy-ish, and staring at this lumpy green thing on my counter, I thought, ‘Today’s the day!’ Turns out, it’s way easier than it looks, and stuffing it with nutty quinoa and other goodies? Chef’s kiss! This delicious quinoa stuffed acorn squash has become a real staple in my house, especially when the leaves start turning. It just feels right, you know?
Why I Reckon You’ll Be Making This on Repeat
- It looks fancy, but isn’t fussy: Seriously, you can plonk this down for guests and they’ll think you slaved for hours. Spoiler: you didn’t.
- Cozy vibes MAX: It’s warm, filling, slightly sweet form the squash, savory from the filling… perfect comfort food.
- Pretty darn adaptable: Don’t have pecans? Use walnuts! No cranberries? Dried cherries work too. It’s hard to mess up, honestly. (Though I did once try adding anchovies… let’s not talk about that.)
- My family actually eats it!: Even the picky one gives this a go, which is saying something. Probably because it looks like a little edible bowl.
Gather Your Bits and Bobs (Ingredients)
- 1 medium Acorn Squash: Look for one that feels heavy for its size, no major soft spots.
- Olive Oil: About 2-3 tablespoons, maybe a bit more. Good ol’ extra virgin is my pick.
- Salt and Black Pepper: To taste, obviously. Don’t be shy with the pepper.
- 1/2 cup uncooked Quinoa: Any colour works! I usually use the tri-color stuff ’cause it looks pretty. Rinse it well unless the package says not to! Very important, otherwise it can taste bitter.
- 1 cup Vegetable Broth (or water): Broth adds more flavour, but water’s fine in a pinch.
- 1 small Onion: Finely chopped. Yellow or white, doesn’t matter much.
- 2 cloves Garlic: Minced. Or more if you’re a garlic fiend like me. Sometimes I use the pre minced stuff when I’m feeling lazy, shhh.
- 1/2 cup chopped Pecans (or walnuts): Toasted slightly beforehand if you’re feeling fancy, makes them extra good.
- 1/3 cup Dried Cranberries (or cherries): Adds a nice chew and tang.
- 1/4 cup chopped Fresh Parsley (or Sage): Sage feels extra autumnal, but parsley is always lovely and fresh.
- Optional: Pinch of cinnamon or nutmeg, crumbled feta or goat cheese for topping (highly recommend the cheese!).
- Maple Syrup: Just a drizzle for the squash roasting, maybe a teaspoon or two. My grandmother swore by brown sugar, but maple feels more ‘fall’ to me.
Right Then, Let’s Get Cooking! (Directions)
- Prep the Squash: Preheat your oven to 400°F (200°C). Now, the tricky bit – cutting the squash. Carefully slice it in half lengthwise (from stem to bottom). It takes a bit of welly! Use a sharp knife. Actually, I find it works better if you steady it well on the cutting board first. Scoop out the seeds and stringy bits (a grapefruit spoon works wonders here, who knew?). You can save the seeds for roasting later if you like!
- Roast the Squash: Brush the cut sides of the squash with about 1 tablespoon of olive oil, drizzle with that maple syrup, and sprinkle with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper (or foil if you’re out). Roast for about 30-40 minutes, or until fork tender. Don’t worry if it looks a bit browned, thats flavor!
- Cook the Quinoa: While the squash roasts, cook the quinoa. Sauté the chopped onion in a small saucepan with a bit of olive oil over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed quinoa, then add the vegetable broth (or water) and a pinch of salt. Bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Let it sit covered for 5 minutes off the heat.
- Mix the Filling: Fluff the cooked quinoa with a fork. Stir in the toasted pecans, dried cranberries, and chopped fresh herbs. Add a pinch of cinnamon or nutmeg if you’re using it. Give it a taste – this is where I usually sneak a spoonful (or three). Adjust salt and pepper if needed.
- Stuff and Bake Again: Once the squash is tender, carefully flip it over (it’s hot!). Fill the hollows generously with the quinoa mixture. If you’re using cheese, sprinkle it over the top now.
- Final Bake: Pop it back in the oven for another 10-15 minutes, just until the filling is heated through and the cheese (if using) is melty and maybe slightly golden. And that’s pretty much it! You’ve made delicious quinoa stuffed acorn squash. See? Not so hard.
Things I’ve Figured Out Along the Way (Notes)
- Don’t undercook the squash initially; the filling just needs warming through, so the squash itself needs to be properly tender first.
- Rinsing the quinoa really does make a difference to the taste, don’t skip it unless your package specifically says pre rinsed.
- Toasting the nuts adds a deeper flavour, but it’s an extra step, so skip it if you’re short on time. Still tasty!
Ways I’ve Mucked About With It (Variations)
- Added Veggies: Sometimes I sauté some chopped mushrooms or kale with the onions for extra goodness. Works a treat.
- Different Grains: Tried it with farro once instead of quinoa. Took longer to cook but was deliciously chewy! Brown rice works too, just adjust cooking times.
- Spicy Kick: A pinch of red pepper flakes in the quinoa gives it a nice little warmth.
- The Sausage Experiment: Okay, I tried adding cooked crumbled Italian sausage to the filling once. It was… fine? But honestly, I prefer it without. It kinda overpowered the squash. Maybe that’s just me though!
Gear You’ll Need (Equipment)
Nothing too crazy! A good sharp knife (seriously helpful for the squash), a cutting board, a spoon for scooping, a baking sheet, a small saucepan for the quinoa, and a bowl for mixing the filling. If you don’t have parchment paper for the baking sheet, foil works okay, just maybe grease it lightly so the squash doesn’t stick.
Storing the Leftovers (If You Have Any!)
Pop any leftover stuffed squash halves into an airtight container in the fridge. They keep pretty well for 2-3 days. Reheat gently in the oven or microwave. Though honestly, in my house it never lasts more than a day! I actually think this tastes better the next day sometimes, the flavours meld together nicely.
How We Like to Eat It (Serving Suggestions)
This is pretty much a meal in itself! We usually just have it as is. Sometimes I’ll serve a simple green salad alongside with a vinaigrette to cut through the richness. It’s also surprisingly good cold, chopped up into a salad the next day. My daughter likes an extra drizzle of maple syrup on hers, go figure.
Oh, randomly, speaking of salads, have you tried adding roasted chickpeas? Total game changer. Anyway…
Learn From My Mistakes! (Pro Tips)
- Don’t rush the squash roasting. I once tried pulling it out early thinking the second bake would finish it. Regretted it. Ended up with slightly crunchy squash and nobody wants that. Patience, grasshopper.
- Score the inside? On second thought, sometimes I lightly score the inside flesh of the squash before the first roast (like a crosshatch pattern, not too deep!). I feel like it helps it cook a bit more evenly and lets the oil/syrup sink in. Try it maybe?
- Taste your quinoa filling! Before you stuff the squash, make sure the filling tastes good on its own. Needs more salt? A bit more herb? Now’s the time to fix it.
Questions I Get Asked Sometimes (FAQ)
- Can I make this ahead of time?
- Totally! You can roast the squash and make the quinoa filling a day or two in advance. Store them separately in the fridge. Then just stuff and do the final bake before serving. Makes weeknight dinners dead easy.
- Is this recipe vegan?
- It easily can be! Just make sure your vegetable broth is vegan, skip the cheese topping (or use a vegan feta alternative, some are quite good these days!), and you’re golden. The base delicious quinoa stuffed acorn squash recipe is naturally plant based if you skip the cheese.
- My squash was really hard to cut! Any tips?
- Oh, tell me about it! Some of them are proper tough nuts to crack. What sometimes helps is microwaving the whole squash for 3-5 minutes *before* trying to cut it. It softens the skin just enough to make slicing easier. Be careful though, it’ll be hot! And always use a sturdy knife and keep your fingers tucked away safe, yeah?
Hope you love this delicious quinoa stuffed acorn squash as much as we do! Let me know if you give it a try.
P.S. If you’re looking for good quality quinoa, I often grab mine from Bob’s Red Mill. And for awesome spice blends (if you want to jazz up the filling even more!), check out Penzey’s Spices – they have some amazing stuff.
gaxown
