mediummainveganCC0 1.0 Universal
Roasted Acorn Squash Stuffed with Cranberry Quinoa
Oven-roasted golden acorn squash halves filled with fluffy quinoa, tart dried cranberries, toasted pecans or walnuts, and autumn herbs.
Prep
20 min
Cook
40 min
Total
60 min
Ingredients
4servings
- Acorn squashHalved and seeds scooped out2 piece
- QuinoaRinsed120 g
- Water or vegetable broth240 ml
- Dried cranberries40 g
- Chopped walnuts30 g
- Olive oil20 ml
- Fresh sageMinced1 tsp
- Salt1 pinch
- Black pepper1 pinch
Preparation Steps
1
Preheat oven to 200°C (400°F). Brush squash cut sides with 10ml olive oil and a pinch of salt. Place cut-side down on baking sheet and roast 30 minutes until tender.
30 min timer
2
Meanwhile, simmer quinoa in 240ml water for 15 minutes until liquid is absorbed. Stir in cranberries, walnuts, sage, and remaining olive oil.
15 min timer
3
Turn roasted squash cut-side up, mound quinoa stuffing into cavities, and bake 10 minutes more until heated through and lightly golden.
10 min timer
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Provenance & Public Domain Audit
Source: USDA MyPlate Kitchen - Stuffed Acorn Squash (U.S. Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
