Description
Sweet acorn squash halves roasted until tender, filled with a savory mixture of grains, vegetables, nuts, and cheese for a satisfying vegetarian main or side dish.
Ingredients
Units
Scale
- 2 medium acorn squash (<≈800 g), halved and seeded
- 2 Tbsp olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa or farro
- 1/2 cup dried cranberries or raisins
- 1/2 cup chopped pecans or walnuts, toasted
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/4 tsp ground cinnamon
- Salt and pepper, to taste
- 1/4 cup crumbled feta or goat cheese (optional)
- 1 Tbsp maple syrup or honey (optional)
Instructions
- Preheat oven to 190 °C (375 °F). Brush squash halves with 1 Tbsp olive oil, season with salt and pepper, and place cut‑side down on a baking sheet. Roast for 30–35 minutes until tender.
- Meanwhile, heat remaining olive oil in a skillet over medium heat. Sauté onion until soft, about 4 minutes, then add garlic and cook 1 minute.
- Remove skillet from heat and stir in cooked quinoa (or farro), dried fruit, nuts, thyme, cinnamon, salt, and pepper. Mix until combined.
- Once squash is done, turn cut‑sides up. Spoon filling into each half, pressing gently to mound.
- If using cheese, sprinkle feta or goat cheese on top. Drizzle with maple syrup or honey if desired.
- Return to oven and bake 10 minutes more, until cheese is warmed and edges are golden.
- Garnish with extra thyme or parsley before serving warm.
Notes
- Make ahead: roast squash and prepare filling up to 1 day in advance; assemble and bake before serving.
- Gluten-free: use quinoa or rice; for non‑GF, farro adds chewy texture.
- Advance variation: add cooked sausage or crumbled tempeh for protein.
- Vegan option: omit cheese and maple syrup or use non‑dairy cheese and agave.
- To reheat leftovers, cover with foil and bake at 180 °C (350 °F) for 15 minutes.
Nutrition
- Serving Size: 1 stuffed half
- Calories: 360 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 5 mg