Description
A cozy, fall-inspired dish featuring roasted delicata squash stuffed with a savory quinoa, dried cranberry, and toasted pecan filling. It’s simple enough for a weeknight dinner but impressive enough for holiday gatherings.
Ingredients
Scale
- 2 medium delicata squash
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/3 cup toasted pecans or walnuts, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Crumbled feta cheese or goat cheese (optional, for topping)
- Pomegranate arils (optional, for garnish)
- Balsamic glaze (optional, for drizzling)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the delicata squash thoroughly. Cut off the ends, then slice each squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp.
- Place the squash halves cut-side up on a parchment-lined baking sheet. Brush or drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Flip them over so they’re cut-side down. Roast for 20-25 minutes, until the flesh is tender when pierced with a fork.
- While the squash is roasting, rinse the quinoa in a fine-mesh strainer under cold water for about 30 seconds. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until translucent and starting to brown at the edges. Add the minced garlic and cook for another 30 seconds, until fragrant.
- In a large mixing bowl, combine the cooked quinoa, sautéed onion and garlic, dried cranberries, toasted pecans, cinnamon, cumin, nutmeg, and fresh parsley. Mix well. Taste and adjust seasoning with salt and pepper.
- After the squash has roasted for 20-25 minutes, remove the baking sheet from the oven. Carefully flip each squash half over so they’re cut-side up again.
- Divide the quinoa filling evenly among the four squash halves. Pack it in gently, mounding it up if you have extra filling.
- Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through and the top is slightly golden. If adding cheese, sprinkle it on during the last 5 minutes of baking.
- Remove from the oven and let the squash rest for 5 minutes. Sprinkle with pomegranate arils if using, and drizzle with balsamic glaze for extra flavor. Serve warm.
Notes
Don’t skip rinsing the quinoa to avoid bitterness. Toast nuts for best flavor. Let squash rest 5 minutes after baking for easier serving. Can be made ahead: roast squash and cook quinoa up to 2 days in advance. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash hal
- Calories: 335
- Sugar: 12
- Sodium: 450
- Fat: 13.5
- Saturated Fat: 1.75
- Carbohydrates: 47.5
- Fiber: 9
- Protein: 9.5
Keywords: stuffed delicata squash, quinoa stuffed squash, fall recipe, vegetarian, gluten-free, Thanksgiving side dish, healthy dinner