📝 About This Recipe
This vibrant dish celebrates the marriage of nutty, protein-rich Andean quinoa and the natural, buttery sweetness of roasted winter squash. Each golden acorn squash 'bowl' is brimming with a savory medley of toasted pecans, tart dried cranberries, and aromatic herbs, creating a perfect balance of textures. It is a visually stunning plant-based centerpiece that captures the essence of a cozy harvest meal while offering a sophisticated nutritional profile.
🥗 Ingredients
The Squash Base
- 2 medium Acorn Squash (halved lengthwise and seeds removed)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Maple Syrup (for brushing)
- to taste Kosher Salt and Black Pepper
The Quinoa Filling
- 1 cup Quinoa (rinsed thoroughly)
- 2 cups Vegetable Broth (low sodium)
- 1/2 cup Yellow Onion (finely diced)
- 1 stalk Celery (small dice)
- 2 cloves Garlic (minced)
- 1/3 cup Dried Cranberries
- 1/2 cup Pecans (toasted and chopped)
- 1 tablespoon Fresh Sage (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 2 cups Baby Spinach (roughly chopped)
Garnish
- 1/4 cup Pomegranate Arils (for a pop of color and acidity)
- 1/4 cup Feta Cheese (optional, crumbled (omit for vegan))
- 2 tablespoons Parsley (freshly chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
Prepare the squash by slicing a tiny sliver off the bottom of each half so they sit flat. Brush the flesh with olive oil and maple syrup, then season generously with salt and pepper.
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3
Place squash halves cut-side down on the baking sheet. Roast for 30-35 minutes, or until the flesh is tender when pierced with a fork and the edges are caramelized.
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4
While the squash roasts, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
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5
Remove quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside; the grains should be translucent with visible 'tails'.
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6
In a large skillet over medium heat, sauté the diced onion and celery in a tablespoon of olive oil until softened and translucent, about 5-7 minutes.
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7
Add the minced garlic, sage, and thyme to the skillet. Cook for 1 minute until the kitchen smells incredibly fragrant.
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8
Stir in the chopped spinach and cook just until wilted, which should take about 60 seconds.
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9
In a large mixing bowl, fold together the cooked quinoa, the sautéed vegetable mixture, dried cranberries, and toasted pecans.
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10
Taste the filling and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if needed.
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11
Remove the roasted squash from the oven and flip them over. Divide the quinoa filling evenly among the four cavities, mounding it slightly.
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12
Return the stuffed squash to the oven for 10 minutes to allow the flavors to meld and the tops to get slightly crispy.
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13
Garnish with pomegranate arils, fresh parsley, and crumbled feta if using. Serve immediately while steaming hot.
💡 Chef's Tips
Always rinse your quinoa in a fine-mesh strainer before cooking to remove the bitter saponin coating. If the squash skin is thin and organic, it is actually edible and provides a lovely texture. For a protein boost, add a half-can of rinsed chickpeas to the quinoa mixture. To ensure the squash doesn't get soggy, make sure you roast it cut-side down first to allow steam to escape. Swap pecans for walnuts or pumpkin seeds (pepitas) for a different crunch profile.
🍽️ Serving Suggestions
Pair with a crisp Arugula Salad tossed in a lemon-tahini dressing. Serve alongside a glass of chilled, buttery Chardonnay or a sparkling apple cider. A side of roasted Brussels sprouts with balsamic glaze complements the sweetness of the squash. For a non-vegetarian meal, this makes an excellent side dish for roasted chicken or turkey.