This recipe combines the earthy sweetness of roasted acorn squash with the delightful tartness of apples, creating a dish that is both savory and sweet—a true representation of the flavors of autumn.
Ingredients
Scale:
2 medium acorn squashes
2 tablespoons olive oil
1 cup cooked quinoa (or rice)
2 cups diced apples (preferably honeycrisp or granny smith)
1/2 cup chopped walnuts (or pecans), lightly toasted
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup shredded cheddar cheese (optional)
Fresh parsley or sage for garnish
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the acorn squashes in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet lined with parchment paper.
Drizzle the inside of each squash with olive oil and season generously with salt and pepper. Roast in the preheated oven for about 25-30 minutes.
While the squash is roasting, prepare the stuffing by combining the cooked quinoa, diced apples, chopped walnuts, dried cranberries, ground cinnamon, ground nutmeg, and additional salt and pepper in a large bowl.
Once the squash is ready, fill each squash half generously with the apple and quinoa mixture, packing it in lightly.
If using cheese, sprinkle it on top of the st￭ squashes.
Return the st￭ squashes to the oven and bake for an additional 10-15 minutes.
Remove from the oven and let cool slightly before garnishing with fresh parsley or sage. Serve warm.
