Recipe of the Month
Autumn Harvest Stuffed Acorn Squash
Celebrate the flavors of fall with this hearty, all-natural entrée! Roasted acorn squash is filled with a savory-sweet mix of quinoa, apples, cranberries, and warming autumn spices—a perfect centerpiece for cozy dinners.
Quick Highlights:
Wholesome, seasonal ingredients
Naturally gluten-free and vegetarian
Easy to prepare and full of fall flavor
Servings: 4
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients:
- 2 medium acorn squash, halved and seeded
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa (or brown rice)
- 1 apple, peeled and diced
- ½ cup dried cranberries
- ¼ cup chopped walnuts (optional)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ tsp cinnamon
- 2 tbsp maple syrup
Instructions:
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Preheat oven to 400°F (200°C).
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Prepare the squash: Brush cut sides with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 25 minutes.
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Make the filling: In a skillet, heat a little olive oil over medium heat. Sauté onion and garlic until soft. Add apple, cranberries, walnuts, thyme, and cinnamon. Cook for 5–7 minutes until fragrant.
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Combine: Stir in the cooked quinoa and maple syrup. Adjust seasoning with salt and pepper.
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Stuff the squash: Flip the roasted squash cut side up. Fill each half generously with the quinoa mixture.
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Bake again: Return to the oven for 15–20 minutes until the squash is tender and the filling is heated through.
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Serve: Garnish with extra thyme or a drizzle of maple syrup if desired. Enjoy this hearty, all-natural fall entrée!
