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Harvest Delight: Stuffed Acorn Squash Extravaganza

40 minutes Cook
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As the crisp autumn air sets in, there’s no better way to celebrate the harvest season than indulging in the rich, comforting flavours of a perfectly stuffed acorn squash. This culinary masterpiece not only satisfies the taste buds but also serves as a stunning centrepiece for any fall gathering. Let’s dive into the intricacies of crafting this autumn delight.

Historical Context

The tradition of stuffing vegetables dates back centuries, with each culture infusing its unique ingredients and techniques. Acorn squash, a member of the gourd family, was cultivated by indigenous peoples long before the arrival of European settlers. Today, we pay homage to this humble vegetable by elevating it into a symphony of tastes, textures, and aromas.

Ingredients:

4 acorn squashes
1 cup quinoa
2 cups vegetable broth
1 cup cranberries, dried
1/2 cup pecans, chopped
1/2 cup goat cheese, crumbled
1/4 cup maple syrup
2 tablespoons olive oil
1 teaspoon cinnamon
Salt and pepper to taste

Utensils

Baking sheet
Large mixing bowl
Medium saucepan
Sharp knife
Spoon
Pastry brush

The Process

  1. Preheat the Oven:
    • Set your oven to 400°F (200°C).
  2. Prepare the Squash:
    • Cut the acorn squashes in half horizontally.
    • Scoop out the seeds and a bit of the flesh, creating a well for the stuffing.
    • Lightly brush the cut sides with olive oil and sprinkle with salt.
  3. Bake the Squash:
    • Place the squash halves on a baking sheet and cut side down.
    • Bake for 20 minutes or until the flesh is fork-tender.
  4. Cook the Quinoa:
    • Rinse the quinoa under cold water.
    • In a saucepan, combine quinoa and vegetable broth.
    • Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
    • Fluff the quinoa with a fork.
  5. Prepare the Filling:
    • In a bowl, mix cooked quinoa, dried cranberries, chopped pecans, crumbled goat cheese, maple syrup, cinnamon, salt, and pepper.
  6. Stuff the Squash:
    • Turn the baked squash halves cut side up.
    • Generously fill each squash half with the quinoa mixture.
  7. Bake to Perfection:
    • Return the stuffed squashes to the oven and bake for 20 minutes, allowing the flavours to meld and the top to crisp slightly.
  8. Serve and Enjoy:
    • Once out of the oven, drizzle with extra maple syrup and garnish with additional pecans.
    • Serve warm stuffed acorn squashes, revelling in the delicious harmony of sweet, savoury, and nutty notes.

Conclusion

Celebrate the bounties of autumn with this Stuffed Acorn Squash recipe that pays homage to traditions while adding a modern twist. Delight in the symphony of flavours as the sweet squash, tart cranberries, and crunchy pecans harmonise in each delicious bite. Perfect for a cosy family dinner or a festive gathering, this dish is a testament to the rich culinary tapestry we weave with the seasons.

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prep time
20 minutes
cooking time
40 minutes
servings
4
total time
1 hour

Equipment

  • Baking sheet

  • Large mixing bowl

  • Medium saucepan

  • Sharp knife

  • Spoon

  • Pastry brush

Ingredients

  • 4 acorn squashes

  • 1 cup quinoa

  • 2 cups vegetable broth

  • 1 cup cranberries, dried

  • 1/2 cup pecans, chopped

  • 1/2 cup goat cheese, crumbled

  • 1/4 cup maple syrup

  • 2 tablespoons olive oil

  • 1 teaspoon cinnamon

  • Salt and pepper to taste

Instructions

1
Preheat the Oven: Set your oven to 400°F (200°C). Prepare the Squash: Cut the acorn squashes in half horizontally. Scoop out the seeds and a bit of the flesh, creating a well for the stuffing. Lightly brush the cut sides with olive oil and sprinkle with salt. Bake the Squash: Place the squash halves on a baking sheet and cut side down. Bake for 20 minutes or until the flesh is fork-tender.
2
Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff the quinoa with a fork. Prepare the Filling: In a bowl, mix cooked quinoa, dried cranberries, chopped pecans, crumbled goat cheese, maple syrup, cinnamon, salt, and pepper.
3
Stuff the Squash: Turn the baked squash halves cut side up. Generously fill each squash half with the quinoa mixture. Bake to Perfection: Return the stuffed squashes to the oven and bake for 20 minutes, allowing the flavours to meld and the top to crisp slightly. Serve and Enjoy: Once out of the oven, drizzle with extra maple syrup and garnish with additional pecans. Serve warm stuffed acorn squashes, revelling in the delicious harmony of sweet, savoury, and nutty notes.

Notes

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