Stuffed Acorn Squash

Roasted acorn squash halves filled with a savory quinoa, cranberry, and pecan stuffing seasoned with sage and maple syrup. An elegant, naturally vegan main course that looks as good as it tastes on a cool-weather table.

By YumYum Editorial · Vegan & Vegetarian

Prep: 15 min · Cook: 50 min · Total: 65 min · Serves 4

Ingredients

• 2 acorn squash, halved and seeded
• 3 tbsp olive oil, divided
• to taste Salt and black pepper, to taste
• 1 cup cooked quinoa
• 1/2 cup diced yellow onion
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1/3 cup dried cranberries
• 1/3 cup pecans, roughly chopped and toasted
• 1 tbsp maple syrup
• 1 tsp chopped fresh sage
• 1/2 tsp dried thyme
• 1/4 cup vegetable broth

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush the cut sides of the squash halves with 2 tbsp olive oil and season with salt and pepper.
3. Place the squash cut-side down on the baking sheet and roast for 30-35 minutes until fork-tender.
4. Meanwhile, heat the remaining 1 tbsp olive oil in a skillet over medium heat and sauté the onion and celery for 5-6 minutes until softened.
5. Add the garlic and cook for 1 minute, then stir in the cooked quinoa, cranberries, toasted pecans, maple syrup, sage, and thyme.
6. Pour in the vegetable broth and simmer for 3-4 minutes until the mixture is heated through and slightly moist; season with salt and pepper.
7. Flip the roasted squash halves cut-side up and generously fill each with the quinoa stuffing, mounding it slightly.
8. Return the stuffed squash to the oven and bake for 10 more minutes to warm through and lightly toast the top of the filling before serving.