11/04/2025
Stuffed acorn squash
Ingredients:
For the squash:
• 3 medium acorn squashes, halved and seeded
• 2 tablespoons olive oil (plus extra for brushing)
• Salt and pepper, to taste
For the filling:
• 1 cup dry quinoa (rinsed)
• 2 cups low-sodium vegetable broth
• 2 cups cremini mushrooms, chopped
• ½ cup dried cranberries (unsweetened, check label)
• 1 medium apple, peeled & diced
• 2 stalks celery, diced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ teaspoon cinnamon
• Pinch of nutmeg
• Salt & pepper to taste
• 2 tablespoons pure maple syrup
HOW TO MAKE IT:
1 Roast the squash. Preheat oven to 400°F. Brush the squash halves with olive oil, sprinkle with salt & pepper, then place cut side down on a baking sheet. Roast until tender, about 25–30 minutes.
2 Cook quinoa. Meanwhile, simmer quinoa in the vegetable broth until fluffy and the liquid is absorbed (about 15 minutes).
3 Make the filling. In a skillet over medium heat, sauté mushrooms, celery, and apple until soft. Add cranberries, spices, maple syrup, and cooked quinoa. Stir gently to combine, and season to taste.
4 Stuff the squash. Turn the roasted squash cut side up. Spoon the filling into each half, pressing gently so it “mounds.” Return to the oven for another 10 minutes to warm through.
5 Serve & enjoy. Let squash cool slightly before serving so flavors meld.
