Stuffed Acorn Squash Platter

Acorn squash takes its name from its neat, nut-like shape and has long starred on American autumn tables. This platter fills roasted halves with quinoa, mushrooms, and kale, then finishes with cranberries, walnuts, and feta for a shareable dinner.

Serves 6 · 25 min prep · 50 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 48g carbs
• 20g fat
• 3g fiber

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Ingredients

• 3 medium acorn squash
• 3 tbsp olive oil
• 1½ tsp kosher salt
• 1 tsp black pepper
• 2 cups cooked quinoa
• 8 oz cremini mushrooms
• 1 bunch lacinato kale
• 1 small yellow onion
• 3 garlic cloves
• ⅓ cup dried cranberries
• ½ cup toasted walnuts, chopped
• ½ cup feta cheese, crumbled
• 2 tsp fresh thyme leaves
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp maple syrup

Instructions

1. 1Preheat the oven to 400°F. Halve each acorn squash lengthwise and scoop out the seeds with a spoon.
2. 2Brush the cut sides with part of the olive oil and season with salt and pepper. Place cut-side down on a parchment-lined sheet pan.
3. 3Roast until the flesh is fork-tender and the edges caramelize slightly, 35 to 40 minutes. Flip cut-side up for the last 5 minutes if you want extra browning.
4. 4Meanwhile, finely dice the onion and mince the garlic. Strip the kale from the stems and chop the leaves. Dice the mushrooms small.
5. 5Heat the remaining olive oil in a large skillet over medium heat. Cook the onion until soft, about 5 minutes, then add mushrooms and cook until browned and dry, 6 to 8 minutes.
6. 6Stir in the garlic and thyme until fragrant. Add the kale and a splash of water; cook until the greens wilt and turn bright, 3 to 4 minutes.
7. 7In a large bowl, combine the cooked quinoa, sautéed mushroom-kale mixture, dried cranberries, most of the walnuts, lemon zest, lemon juice, and maple syrup. Fold gently and taste for salt.
8. 8Arrange the roasted squash halves cut-side up on a large serving platter. Mound the quinoa filling generously into each cavity, packing lightly so it holds.
9. 9Scatter the remaining walnuts and the crumbled feta over the stuffed squash. Return the platter to the oven for 5 minutes just to warm the cheese and filling.
10. 10Finish with an extra grind of pepper and a drizzle of olive oil if desired. Serve family-style so guests can lift a half straight from the tray.