Holiday Stuffed Acorn Squash with Cranberries and Pecans

Allergens

This recipe contains tree nuts (pecans). To make it nut-free, substitute the pecans with an equal amount of sunflower seeds or pumpkin seeds.

Ingredients

• 4 medium acorn squash
• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup pecan pieces
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh sage, chopped
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 1/4 cup apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
2. Carefully slice the acorn squash in half, removing the seeds and fibrous strands from the center. Brush the inside of each half with olive oil and season with salt and pepper. Place the squash halves on the prepared baking sheet, cut side down. Bake for 35 40 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and set aside to cool slightly.
3. In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and fluffy. Set aside.
4. In a small bowl, whisk together maple syrup, apple cider vinegar, cinnamon, and nutmeg. Set aside.
5. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add garlic, cranberries, and pecans, cooking for an additional 2 3 minutes. Remove from heat.
6. Stir the cooked quinoa into the skillet with the cranberry mixture. Add the chopped parsley and sage, and drizzle in the maple syrup mixture. Season with salt and pepper to taste, and gently stir until well combined.
7. Once the squash has cooled slightly, carefully flip each half over so that the cut side is facing up. Fill each acorn squash half with the quinoa and cranberry mixture, pressing down gently to ensure it's firmly packed.
8. Drizzle the remaining olive oil over the stuffed squash halves, then place them back on the baking sheet. Bake for an additional 15 20 minutes, or until the tops are golden brown and slightly crispy.
9. Remove from the oven and allow to cool slightly before serving.

Chef’s Insight

For an extra touch of flavor, consider roasting the pecans before adding them to the quinoa mixture. Spread them out on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes or until fragrant and slightly browned.

Notes

Feel free to customize this recipe by adding other seasonal ingredients such as chopped apples or dried figs.