Description
A delicious and wholesome recipe featuring tender roasted acorn squash halves filled with a flavorful, spiced apple and quinoa stuffing, enhanced with dried cranberries, walnuts, and a touch of maple syrup. Perfect as a hearty vegetarian main dish or a festive side.
Ingredients
Scale
Squash
- 2 medium acorn squashes
- 2 tablespoons olive oil
- Salt and pepper to taste
Stuffing
- 2 medium apples, peeled, cored, and diced
- 1/2 cup cooked quinoa
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon maple syrup (optional)
Finishing
- 1/4 cup apple juice or cider
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squashes.
- Prepare the Squash: Cut the acorn squashes in half lengthwise and scoop out the seeds to create hollow halves ready for stuffing.
- Season Squash: Brush the insides of the squash halves with olive oil and sprinkle them with salt and pepper for flavor.
- Roast Squash: Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 25-30 minutes until they are tender when pierced with a fork.
- Mix Stuffing: While the squash roasts, combine diced apples, cooked quinoa, dried cranberries, chopped walnuts, ground cinnamon, ground nutmeg, and maple syrup in a large bowl, mixing thoroughly to blend flavors.
- Flip Squash Halves: Once tender, carefully remove the squash halves from the oven and flip them so the cut sides are facing up, preparing them to be filled.
- Stuff Squash: Spoon the apple mixture evenly into each squash half, pressing down gently to pack the stuffing securely.
- Add Moisture: Drizzle the apple juice or cider over the stuffed squashes to add moisture and enhance the flavor during the final bake.
- Bake Stuffed Squash: Return the stuffed squashes to the oven and bake for an additional 15-20 minutes, until the apples soften and the stuffing is thoroughly heated.
Notes
- Maple syrup is optional; you can adjust sweetness to your preference or omit for a less sweet version.
- Serve warm as a main vegetarian dish or a festive side accompanying your favorite protein.
- You can substitute walnuts with pecans or almonds based on personal preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- For a vegan version, ensure the maple syrup is pure and use olive oil or a plant-based oil.
