Description
Roasted acorn squash stuffed with a savory mixture of grains, vegetables, herbs, and cheese — a wholesome and flavorful dish perfect for fall dinners or holiday gatherings.
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked quinoa or wild rice
- 1/2 pound ground turkey or sausage (optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 apple, diced
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme
- 1/2 cup shredded Parmesan or feta cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush acorn squash halves with olive oil, season with salt and pepper, and place cut side down on the baking sheet.
- Roast for 30–35 minutes, until squash is tender.
- Meanwhile, heat a skillet over medium heat. If using, cook ground turkey or sausage until browned. Add onion and garlic; cook until softened.
- Stir in apple, cranberries, nuts, cinnamon, nutmeg, and thyme. Cook for 3–4 minutes.
- Add cooked quinoa or rice and mix well. Remove from heat and stir in half the cheese.
- Flip roasted squash halves cut side up. Spoon stuffing mixture evenly into each half.
- Top with remaining cheese and return to oven for 10 minutes, until cheese is melted.
- Garnish with fresh parsley and serve warm.
Notes
- Make it vegetarian by skipping the meat and adding extra grains or lentils.
- Can be made ahead and reheated before serving.
- Use butternut squash as an alternative to acorn squash.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American