Stuffed Baked Acorn Squash
Stuffed Baked Acorn Squash is a delightful dish that brings together the sweetness of acorn squash with a savory filling. This recipe is perfect for autumn gatherings or a cozy family dinner. Each bite is filling and packed with flavor, making it a great choice for both vegetarians and meat lovers alike.
Why Make This Recipe
Making Stuffed Baked Acorn Squash is a fantastic way to enjoy seasonal ingredients. It combines healthy vegetables with nutritious grains and nuts, creating a wholesome meal. Plus, it’s visually stunning, making it a wonderful centerpiece for any dinner table. Whether you’re looking for a main course or a side dish, this recipe fits the bill perfectly!
How to Make Stuffed Baked Acorn Squash
Ingredients:
- 2 medium acorn squash
- 2 Tbsp olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa or farro
- 1/2 cup dried cranberries or raisins
- 1/2 cup chopped pecans or walnuts, toasted
- 1 tsp fresh thyme leaves
- 1/4 tsp ground cinnamon
- Salt and pepper, to taste
- 1/4 cup crumbled feta or goat cheese (optional)
- 1 Tbsp maple syrup or honey (optional)
Directions:
- Preheat your oven to 190°C (375°F). Brush the insides of the squash halves with 1 Tbsp of olive oil, season them with salt and pepper, and place them cut-side down on a baking sheet. Roast for about 30-35 minutes until they’re tender and cooked through.
- While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until it’s soft, about 4 minutes. Then, toss in the minced garlic and cook for an additional minute until fragrant.
- Remove the skillet from heat and stir in the cooked quinoa (or farro), dried fruit, nuts, thyme, cinnamon, and a pinch of salt and pepper. Mix everything until it’s well combined.
- When the squash is ready, flip the halves over so the cut sides are facing up. Spoon the filling into each half, pressing gently to mound it high.
- If you’re feeling extra indulgent, sprinkle some crumbled feta or goat cheese on top. You can also drizzle a bit of maple syrup or honey for a touch of sweetness if you like!
- Pop those stuffed beauties back into the oven for another 10 minutes. This will warm the cheese and give the edges a lovely golden color.
- Serve warm and garnish with extra thyme or parsley for a beautiful finish.
How to Serve Stuffed Baked Acorn Squash
Serve your Stuffed Baked Acorn Squash warm, garnished with fresh thyme or parsley for a pop of color. This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
How to Store Stuffed Baked Acorn Squash
To store leftover Stuffed Baked Acorn Squash, place it in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. You can also freeze the stuffed squash for up to 2 months; just make sure to thaw and reheat before serving.
Tips to Make Stuffed Baked Acorn Squash
- Choose acorn squash that are firm and heavy for their size.
- Feel free to mix and match the nuts or dried fruit to suit your taste.
- For added flavor, you can roast the nuts in the oven before adding them to the filling.
Variation
You can customize the filling by adding cooked meat such as shredded chicken or turkey for a heartier option. Additionally, you can experiment with different herbs and spices based on your flavor preferences.
FAQs
1. Can I use other types of squash?
Yes, you can use butternut squash or any other sturdy squash as an alternative to acorn squash.
2. Is this recipe gluten-free?
If you use quinoa, the recipe will be gluten-free. However, if you use farro, keep in mind that it contains gluten.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare the filling in advance and store it in the refrigerator. Just roast the squash and fill it just before serving for best results.
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