Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Stuffed Acorn Squash with Quinoa, Pear, Cranberries, and Goat Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

This Stuffed Acorn Squash recipe features sweet roasted acorn squash halves filled with a flavorful quinoa stuffing made with orange zest and juice, fresh pears or apples, dried cranberries, pecans, and creamy goat cheese. It's a cozy, nutritious dish perfect for fall and holiday meals that combines roasting and stovetop cooking techniques for a delightful vegetarian main or side dish.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Roasted Acorn Squash:

  • 2 acorn squash, halved
  • 4 Tbsp avocado oil or olive oil
  • 4 Tbsp honey
  • 1 tsp sea salt, to taste
  • 2 tsp ground cinnamon

Quinoa Stuffing:

  • ¾ cup uncooked quinoa
  • Zest of 1 orange
  • ¼ cup fresh orange juice (from ½ orange)
  • 3 Tbsp olive oil or avocado oil
  • ¼ tsp ground cinnamon
  • ½ tsp sea salt
  • 1 large ripe pear or apple, chopped
  • ½ cup dried cranberries
  • 1/3 cup pecans, chopped
  • 4 ounces goat cheese, crumbled

Instructions

  1. Preheat and Prepare Acorn Squash: Preheat the oven to 375°F (190°C). Cut the tip and tail off each acorn squash and then slice them lengthwise into halves. Scoop out the seeds and innards carefully with a spoon to create cavities.
  2. Season Acorn Squash: Drizzle about 1 tablespoon of olive or avocado oil over the flesh of each squash half to lightly coat it. Pour 1-2 tablespoons of honey into the center cavity of each half. Sprinkle kosher salt and ground cinnamon evenly over the squash to enhance flavor.
  3. Roast Acorn Squash: Place the prepared squash halves cut-side up on a baking sheet. Roast in the preheated oven for 45 to 50 minutes, or until the flesh is very tender and easily pierced with a fork.
  4. Rinse and Soak Quinoa: Rinse the quinoa thoroughly under cold running water to remove bitterness. Soak the quinoa in a small pot for about 10 minutes to help soften the grain.
  5. Cook Quinoa: Drain the soaked quinoa. Add 1.5 cups of water to the pot with quinoa. Bring to a full boil, then reduce heat to medium-low. Cover and simmer until all the water is absorbed, about 15 minutes. Once done, fluff the quinoa with a fork.
  6. Make Orange Dressing: In a small bowl, whisk together the orange zest, fresh orange juice, 3 tablespoons olive or avocado oil, ¼ teaspoon ground cinnamon, and ½ teaspoon sea salt to create a flavorful dressing.
  7. Mix Quinoa Stuffing: Transfer the cooked quinoa to a large mixing bowl. Pour the orange dressing over it and toss to combine thoroughly. Add the chopped pear or apple, dried cranberries, chopped pecans, and crumbled goat cheese. Mix gently until all ingredients are evenly distributed.
  8. Stuff the Acorn Squash: Once squash halves are roasted and slightly cooled, scoop desired amounts of the quinoa stuffing into each cavity, filling them generously.
  9. Serve: Serve the stuffed acorn squash warm as a wholesome vegetarian main or side dish.

Notes

  • You can substitute goat cheese with feta or a vegan cheese alternative if desired.
  • For a nut-free version, omit pecans or replace with sunflower seeds.
  • The dish can be prepared ahead by cooking and mixing the stuffing in advance, then stuffing and roasting the squash just before serving.
  • If you prefer less sweetness, reduce the honey amount or omit it entirely.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/stuffed-acorn-squash-with-quinoa-pear-cranberries-and-goat-cheese-recipe/