Description
A cozy fall and winter dish where roasted acorn squash halves are filled with a savory mix of grains, vegetables, herbs, nuts, and optional sausage. Perfect as a festive centerpiece or hearty weeknight meal.
Ingredients
For the Squash
2 medium acorn squashes (about 1 ½ pounds each)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
For the Filling
1 cup cooked quinoa (or wild rice, farro, or couscous)
2 tablespoons olive oil
1 small yellow onion, diced (about 1 cup)
2 garlic cloves, minced
1 medium carrot, diced (about ½ cup)
1 celery stalk, diced (about ½ cup)
½ red bell pepper, diced
1 apple, peeled and diced (optional, for sweetness)
½ pound ground sausage (Italian or chicken; optional)
½ cup dried cranberries or golden raisins
¼ cup chopped pecans or walnuts (toasted)
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon (optional)
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
½ cup grated Parmesan cheese (or crumbled feta/goat cheese, optional)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Prepare the Squash
Preheat oven to 400°F (200°C).
Cut squash in half from stem to tip and scoop out seeds.
Brush cut sides with olive oil, season with salt and pepper.
Place cut side down on a parchment-lined baking sheet.
Roast for 25–30 minutes until tender.
Cook the Grain Base
Cook quinoa (or chosen grain) according to package instructions.
Sauté the Aromatics
Heat olive oil in a skillet over medium heat.
Add onion, carrot, celery, and bell pepper. Cook 5–6 minutes.
Stir in garlic and cook 1 minute.
Add Protein and Fruit
If using sausage, add and cook until browned (6–7 minutes).
Stir in diced apple to soften.
Build the Filling
Add cranberries, toasted nuts, thyme, sage, cinnamon, salt, and pepper.
Stir in cooked quinoa and adjust seasoning.
Fill and Bake
Remove squash from oven, turn cut side up.
Spoon filling into each cavity.
Sprinkle with Parmesan or cheese.
Bake uncovered 10–12 minutes until cheese melts.
Serve
Garnish with fresh parsley.
Serve warm as a main or side dish.
Notes
Pre-roasting squash enhances sweetness and ensures tender flesh.
Filling can be made ahead and refrigerated for up to 2 days.
Vegetarian option: omit sausage, add chickpeas or lentils.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish / Side Dish
- Method: Roasting & Baking
- Cuisine: American, Seasonal
Nutrition
- Serving Size: 1 filled squash half
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 30 mg
Keywords: stuffed acorn squash, roasted squash with filling, quinoa stuffed squash, fall squash recipe, holiday side dish