Description

Tender roasted acorn squash filled with fluffy quinoa, sweet dried cranberries, toasted walnuts, and creamy feta, finished with maple syrup, cinnamon, fresh herbs, and a touch of lemon. A cosy and colourful vegetarian main course for autumn dinners and holiday gatherings.

Ingredients

For the Roasted Acorn Squash:

2 medium acorn squash, halved and seeds removed (1.3 kg)

2 tbsp olive oil (30 ml)

1 tbsp maple syrup (20 g)

1 tsp dried thyme (1 g)

½ tsp ground cinnamon (1 g)

¾ tsp kosher salt (4 g)

½ tsp black pepper (1 g)

For the Quinoa Filling:

1 cup dry quinoa, rinsed (170 g)

2 cups vegetable broth (480 ml)

½ small red onion, finely diced (60 g)

2 garlic cloves, minced (6 g)

1 tbsp olive oil (15 ml)

½ tsp dried oregano (1 g)

½ tsp ground cumin (1 g)

¼ tsp black pepper (0.5 g)

For the Cranberries & Walnuts:

½ cup dried cranberries (75 g)

¾ cup walnuts, roughly chopped (85 g)

1 tbsp maple syrup (20 g)

1 tbsp fresh lemon juice (15 ml)

For the Feta:

¾ cup crumbled feta cheese (110 g)

For Garnish:

2 tbsp fresh parsley, chopped (8 g)

1 tbsp fresh thyme leaves (3 g)

1 tbsp pomegranate arils (15 g)

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Instructions

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Place the acorn squash halves cut-side up on the prepared baking sheet. Brush with olive oil and maple syrup, then season evenly with dried thyme, cinnamon, kosher salt, and black pepper.

2. Roast the squash for 35–45 minutes, or until the flesh is tender when pierced with a fork and the edges are lightly caramelised.

3. While the squash roasts, rinse the quinoa thoroughly under cold water. Add the quinoa and vegetable broth to a saucepan and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until the liquid has been absorbed.

4. Remove the quinoa from the heat and let it stand covered for 5 minutes. Fluff gently with a fork and set aside.

5. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3–4 minutes, until softened. Add the minced garlic, dried oregano, and ground cumin, then cook for another 30 seconds until fragrant.

6. Add the cooked quinoa to the skillet and stir gently to combine with the onion mixture. Add the dried cranberries, lemon juice, and maple syrup, mixing until evenly incorporated.

7. Place the chopped walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside.

8. Remove the roasted squash from the oven. Gently spoon the quinoa mixture into each squash half, dividing it evenly between the cavities.

9. Scatter the toasted walnuts and crumbled feta evenly over the stuffed squash. Return the baking sheet to the oven and bake for another 8–10 minutes, until the feta is warmed and lightly golden.

10. Remove the stuffed squash from the oven and garnish with fresh parsley, thyme leaves, and pomegranate arils, if desired.

11. Serve warm while the squash is tender, the quinoa is fluffy, and the walnuts are still crisp.

Notes

Choose firm acorn squash that feels heavy for its size with firm, unblemished skin. Rinse the quinoa thoroughly under cold water to help remove its natural bitterness. Roast the squash until tender but still sturdy enough to hold the filling. Toast the walnuts separately to bring out their flavour and keep them pleasantly crunchy. Fluff the quinoa gently with a fork rather than stirring it aggressively. Add fresh herbs and pomegranate arils just before serving for a bright finish. The acorn squash can be roasted ahead of time and reheated before stuffing. The quinoa filling can also be prepared in advance for easier assembly. Other winter squash varieties can be used as long as they can be halved and have enough cavity space for the filling; cooking time may vary. Feta can be omitted or replaced with another crumbly cheese. Serve with a simple green salad, roasted vegetables, or another light seasonal side. For a complete meal, serve one or two squash halves per person depending on appetite and portion size. Keep the walnuts crunchy by adding them shortly before the final bake or immediately before serving.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Roasting
Cuisine: Mediterranean