Stuffed Acorn Squash

Acorn squash earned its name from its nut-like shape and has long brightened American autumn tables. This vegetarian dinner fills roasted halves with quinoa, crisp Honeycrisp apple, toasted pecans, and maple-kissed cranberries for a cozy sheet-pan meal.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 410 cal
• 9g protein
• 58g carbs
• 18g fat

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Ingredients

• 2 medium acorn squash
• 2 cups cooked quinoa
• 1 large Honeycrisp apple
• 2 celery stalks
• 1 small yellow onion
• 8 fresh sage leaves
• 1/2 cup toasted pecans
• 1/3 cup dried cranberries
• 3 tbsp olive oil
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp maple syrup
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 400°F. Halve each acorn squash lengthwise and scoop out the seeds and stringy pulp with a spoon.
2. 2Brush the cut sides of the squash with olive oil and season lightly with salt and pepper. Place them cut-side down on a rimmed baking sheet lined with parchment.
3. 3Roast the squash for 25 to 30 minutes until the flesh is fork-tender and the edges start to caramelize. Flip them cut-side up for the last few minutes if you want deeper browning.
4. 4While the squash roasts, dice the apple (leave the skin on), celery, and onion into small even pieces. Chop the sage leaves finely.
5. 5Warm the remaining olive oil in a large skillet over medium heat. Add the onion and celery and cook for 4 to 5 minutes until softened and fragrant.
6. 6Stir in the diced apple and sage. Sauté for another 3 to 4 minutes until the apple softens slightly but still has some bite. Season with salt and pepper.
7. 7Remove the skillet from heat and fold in the cooked quinoa, toasted pecans, dried cranberries, and maple syrup. Taste and adjust seasoning so the filling is bright and balanced.
8. 8Spoon the warm filling generously into each roasted squash half, mounding it slightly. Return the pan to the oven for 8 to 10 minutes to heat everything through and lightly toast the top.
9. 9Finish with a sprinkle of chopped fresh parsley. Serve the stuffed halves whole as a complete vegetarian dinner plate.