Sunday Stuffed Acorn Squash
Highlighted under: Comfort Food
I love preparing Sunday Stuffed Acorn Squash as a comforting meal that warms the soul. The seasonality of acorn squash always calls me back to the kitchen, and the sweet, nutty flavors mix so beautifully with the savory filling. Every bite feels like a cozy embrace, making it perfect for family gatherings or leisurely Sunday dinners. Plus, the vibrant presentation is bound to impress anyone at the table, making it a delightful centerpiece for the occasion.
When I first made Sunday Stuffed Acorn Squash, I was surprised by the incredible flavor harmony of the ingredients. I added a combination of quinoa, cranberries, and pecans, which brought richness and texture to the dish. The natural sweetness of the acorn squash complemented the savory notes perfectly, creating a balance that was simply irresistible.
One tip I discovered is to roast the squash halves prior to stuffing them. This enhances their sweetness and ensures they cook evenly. It also gives the filling a chance to soak up all those tasty juices that accumulate during cooking!
Why You'll Love This Recipe
- Hearty and satisfying, perfect for meatless meals
- Beautiful presentation makes it ideal for gatherings
- Delicious flavors that celebrate the season
Perfecting the Acorn Squash
When selecting acorn squashes, look for ones that are firm and heavy for their size, with a deep green color. This indicates freshness. The skin should be free of blemishes or soft spots. Properly roasting acorn squash enhances its natural sweetness and creates a tender texture. By cutting them in half and roasting them cut side down, you ensure that the insides steam beautifully, resulting in a soft, flavorful base for your stuffing.
After they’ve roasted, flipping the squashes cut side up makes it easier to fill them with the savory mixture while ensuring that the filling stays intact. A quick tip: if the squash seems too soft after roasting, it can help to bake them the second time at a slightly higher temperature. This will give the tops a nice golden color while heating through the filling.
Flavorful Quinoa Filling
The quinoa serves as a hearty base that absorbs the flavors of the other ingredients. A great tip here is to rinse quinoa under cold water before cooking it to remove any bitterness. You might also consider cooking it in vegetable broth instead of water to infuse more flavor into the grains. This little adjustment can elevate the taste of your filling significantly.
Incorporating dried cranberries adds a burst of sweetness that contrasts beautifully with the nuttiness of the pecans. If you prefer nuts more carefully, try toasting the pecans lightly in the skillet prior to adding the other ingredients. This brings out their flavorful oils and adds a delicious crunch to the stuffing. Feel free to experiment by substituting cranberries with other dried fruits like cherries or apricots for a different twist.
Ingredients
Gather the following ingredients to prepare this delightful dish:
Ingredients
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
Make sure to adjust any ingredients based on your taste preferences!
Instructions
Follow these steps to create your delicious stuffed acorn squash:
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper.
Cook the Filling
In a skillet, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened. Stir in the cooked quinoa, cranberries, pecans, cinnamon, salt, and pepper.
Stuff the Squash
Remove the squash from the oven and flip them cut side up. Spoon the quinoa filling generously into each squashed half. Top with fresh parsley.
Final Bake
Return the stuffed squashes to the oven and bake for another 20 minutes, until everything is heated through and the tops are slightly golden.
Serve and Enjoy
Let the stuffed acorn squash cool for a few minutes before serving. Enjoy your wholesome meal!
Serve with additional parsley garnish if desired!
Pro Tips
- For an extra flavor boost, consider adding feta cheese or goat cheese to the filling. Additionally, you can substitute the cranberries with apples for a delicious twist.
Make-Ahead Tips
For a fuss-free meal, you can prep the filling a day ahead. Simply cook the quinoa and mix in the other filling ingredients. Store it in the refrigerator until you're ready to stuff the squashes on serving day. If you choose this route, remember to bring the filling back to room temperature before stuffing to ensure even cooking.
You can also prepare the acorn squashes by cutting and cleaning them a few hours in advance. Just brush the cut sides with a little olive oil and cover them with plastic wrap to prevent them from drying out. This can significantly reduce your preparation time on busy weekends.
Storage and Reheating
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to four days. The flavors tend to deepen as they sit, making the leftovers almost as good as the fresh dish. Just be sure to separate them; the squash can become soggy if left in the filling for too long.
To reheat, place the stuffed squashes in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. If you're using a microwave, cover them with a damp paper towel to retain moisture and heat on medium power to avoid rubbery textures. This method helps keep the acorn squash’s texture pleasant while ensuring your meal remains satisfying.
Questions About Recipes
→ Can I make the filling ahead of time?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. Just stuff the squash before baking.
→ What other vegetables can I use in the stuffing?
You can add diced bell peppers, mushrooms, or spinach for added nutrition and flavor.
→ Is this dish gluten-free?
Yes! As long as you use gluten-free grains for the stuffing, such as quinoa.
→ Can I freeze stuffed acorn squash?
Yes, you can freeze the stuffed squashes before baking. Just thaw and bake them when you’re ready to enjoy!
Sunday Stuffed Acorn Squash
I love preparing Sunday Stuffed Acorn Squash as a comforting meal that warms the soul. The seasonality of acorn squash always calls me back to the kitchen, and the sweet, nutty flavors mix so beautifully with the savory filling. Every bite feels like a cozy embrace, making it perfect for family gatherings or leisurely Sunday dinners. Plus, the vibrant presentation is bound to impress anyone at the table, making it a delightful centerpiece for the occasion.
Created by: Rebecca Mills
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Ingredients
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
How-To Steps
Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast for 30 minutes.
In a skillet, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened. Stir in the cooked quinoa, cranberries, pecans, cinnamon, salt, and pepper. Cook for an additional 5-7 minutes until well combined.
Remove the squash from the oven and flip them cut side up. Spoon the quinoa filling generously into each squashed half. Top with fresh parsley.
Return the stuffed squashes to the oven and bake for another 20 minutes, until everything is heated through and the tops are slightly golden.
Let the stuffed acorn squash cool for a few minutes before serving. Enjoy your wholesome meal!
Extra Tips
- For an extra flavor boost, consider adding feta cheese or goat cheese to the filling. Additionally, you can substitute the cranberries with apples for a delicious twist.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 170mg
- Total Carbohydrates: 42g
- Dietary Fiber: 8g
- Sugars: 9g
- Protein: 8g