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Savory Stuffed Acorn Squash: Easy Holiday Side Dish

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Tender roasted acorn squash halves filled with a savory stuffing of quinoa, dried cranberries, toasted pecans, and fresh herbs. This elegant yet easy side dish is perfect for Thanksgiving, Christmas, or any fall gathering.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1 small shallot, finely diced (about 1/4 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/4 cup vegetable broth (low-sodium)
  • 2 tablespoons maple syrup
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Cut the acorn squash in half. Using your sharpest knife, carefully slice each squash from stem to tip. Scoop out the seeds and stringy pulp with a spoon.
  3. Brush the squash with olive oil. Place the squash halves cut-side up on a baking sheet. Brush the cut sides and the inside cavities with olive oil. Season generously with salt and pepper.
  4. Roast the squash for 25 minutes until fork-tender but still holding their shape.
  5. While the squash roasts, make the stuffing. In a small skillet over medium heat, toast the chopped pecans for 2-3 minutes until fragrant. Transfer to a bowl.
  6. In the same skillet, add a drizzle of olive oil. Cook the diced shallot for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds more, until fragrant.
  7. In a medium bowl, mix the cooked quinoa, dried cranberries, toasted pecans, sautéed shallot and garlic, fresh sage, thyme, vegetable broth, and maple syrup. If using Parmesan, stir it in now. Season with salt and pepper to taste.
  8. Once the squash halves are par-roasted, remove them from the oven. Carefully spoon the stuffing mixture into each cavity, mounding it slightly. Don’t pack it too tightly.
  9. Return to the oven and bake for another 20-25 minutes, until the filling is heated through and the tops are lightly golden. If the stuffing starts to brown too quickly, tent loosely with foil.
  10. Let the squash rest for 5 minutes after baking. Serve warm, garnished with extra fresh herbs if desired.

Notes

Microwave the squash for 2 minutes before cutting to soften the skin. Don’t skip the par-roast step. Toast nuts for best flavor. Season in layers. Use fresh herbs if possible. Leftovers keep in the refrigerator for up to 4 days. Can be frozen for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, savory squash, holiday side dish, vegetarian, gluten-free, quinoa stuffing, cranberry pecan squash

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