17 Oct Cranberry and Walnut Stuffed Acorn Squash

Cranberry and Walnut Stuffed Acorn Squash

Acorn squash is a quintessential fall ingredient, and this Cranberry and Walnut Stuffed Acorn Squash recipe celebrates its natural sweetness while adding a delightful twist. It’s a gorgeous and healthy dish that will elevate your Thanksgiving table.

Cranberry and Walnut Stuffed Acorn Squash

Elisa Franco

This Cranberry and Walnut Stuffed Acorn Squash is a work of art on your Thanksgiving table, and its taste is just as impressive. With the sweetness of the squash, the tartness of cranberries, and the crunch of walnuts, it's a symphony of flavors. Enjoy this healthy, elegant dish as you give thanks this holiday season.

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Ingredients

  

• 2 acorn squashes halved and seeds removed
• 1 cup quinoa rinsed
• 2 cups vegetable broth or bone broth
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 2 tblsp maple syrup
• 2 tblsp olive oil
• salt and pepper to taste

Instructions

 

• Preheat your oven to 375°F.
• Place the halved acorn squashes on a baking sheet, cut side up, and drizzle them with olive oil, maple syrup, salt, and pepper.
• Roast the squashes for about 35-40 minutes, or until they are tender.
• While the squashes are roasting, rinse the quinoa thoroughly and cook it in vegetable or bone broth according to package instructions.
• Once the quinoa is cooked, fluff it with a fork and stir in dried cranberries and chopped walnuts.
• Fill each roasted acorn squash half with the quinoa mixture.
• Place the stuffed squash back in the oven for an additional 10 minutes.
• Serve warm, drizzled with a bit of maple syrup if desired.