Autumn's Bounty Stuffed Acorn Squash
This gourmet dish features tender acorn squash filled with a savory mixture of quinoa, cranberries, pecans, and sautéed vegetables, all infused with warm autumn spices. Perfectly roasted to enhance their natural sweetness, these stuffed squashes offer a hearty and wholesome meal that celebrates the flavors of the season, making it an ideal centerpiece for your October dinner.
ingredients
- 2 medium acorn squashes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup fresh cranberries (or dried)
- 1 cup pecans, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, for garnish
steps
- 1.
Preheat oven to 400°F (200°C).
- 2.
Cut the acorn squashes in half and scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 25-30 minutes until tender.
- 3.
In a saucepan, bring the vegetable broth to a boil. Add quinoa, cover, and reduce heat to simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- 4.
In a skillet, heat olive oil over medium heat. Sauté onions, garlic, and carrots until soft, about 5-7 minutes.
- 5.
Stir in cranberries, pecans, cinnamon, nutmeg, salt, and pepper. Mix in cooked quinoa and adjust seasoning if needed.
- 6.
Remove roasted squash from oven and carefully flip them over. Fill each half with the quinoa mixture, packing it in lightly.
- 7.
Return stuffed squashes to the oven and bake for an additional 10-15 minutes.
- 8.
Garnish with fresh parsley before serving. Enjoy as a nourishing autumn meal!
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