Cranberry Walnut Holiday Stuffed Acorn Squash

• 2 medium acorn squash
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked quinoa
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter (optional)

Steps

1. 1 Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. 2 Cut the acorn squash in half lengthwise and scoop out seeds. Place cut side down on the baking sheet.
3. 3 Roast the squash for 30 minutes until tender.
4. 4 While squash roasts, mix cranberries, walnuts, maple syrup, olive oil, cinnamon, nutmeg, salt, and pepper in a bowl.
5. 5 Stir in cooked quinoa and parsley. Add lemon juice and toss to combine.
6. 6 Scoop the mixture into roasted squash halves. Optional: dot with butter.
7. 7 Return to oven and bake for an additional 10-15 minutes.
8. 8 Remove from oven and let cool for 5 minutes before serving.

Equipment

• Baking sheet
• Paring knife
• Mixing bowl
• Spoon or ice cream scoop

Variations

• Add diced sautéedнибудь apples to the stuffing for extra sweetness.
• For a protein boost, mix in some cooked wild rice or chopped toasted almonds.

Substitutions

• Substitute maple syrup with honey for a similar flavor.
• Use brown rice or farro instead of quinoa for a different texture.

Pairings

• Pairs well with roasted root vegetables or a creamy butternut squash soup.
• Complement with a cranberry sauce or a drizzle of balsamic reduction.

Nutrition

Tips

• For a nut-free version, substitute walnuts with sunflower seeds.
• Make the stuffing ahead and refrigerate until ready to stuff the squash.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with a side of roasted Brussels sprouts or a simple green salad.
• Pair with a glass of sparkling apple cider for a refreshing holiday drink.

FAQ