Description

Today, we’re making Stuffed Delicata Squash with Quinoa & Cranberries—a cozy, colorful, and nutrient-packed dish. Tender, naturally sweet delicata squash becomes an edible bowl for a fluffy, nutty, tart quinoa filling. It’s vegetarian, hearty, and perfect for a quiet weeknight dinner or as the centerpiece of your holiday table.

Ingredients

Scale

2 delicata squash (or substitute with acorn squash, add 10–15 mins to roasting time)
1 tablespoon olive oil (for squash)
Salt and pepper, to taste
1 cup cooked quinoa (tri-color quinoa adds visual flair)
¼ cup dried cranberries (substitute: chopped dried apricots or cherries)
¼ cup chopped toasted pecans or walnuts (nut-free option: sunflower seeds or pepitas)
2 tablespoons chopped fresh parsley
1 tablespoon olive oil (for dressing)
1 tablespoon lemon juice (freshly squeezed is best)
½ teaspoon ground cinnamon or allspice (optional, start with ¼ tsp if unsure)
Salt and pepper, to taste

Instructions

Step 1: Preheat & Prep

Preheat oven to 400°F (200°C).
Scrub the squash and slice lengthwise. Scoop out seeds and stringy pulp (roast seeds separately if desired).

Step 2: Roast Squash

Place squash halves cut-side down on a parchment-lined baking sheet.
Drizzle with 1 tablespoon olive oil and season with salt and pepper.
Roast for 25-30 minutes, until fork-tender.

Tip: Cut-side down creates a steamy environment for creamy, tender squash.

Step 3: Make the Filling

In a bowl, combine cooked quinoa, cranberries, toasted nuts, and parsley.
In a small bowl, whisk 1 tbsp olive oil, 1 tbsp lemon juice, and optional spice.
Pour over quinoa mixture and toss. Taste and adjust seasoning.

Tip: Dressing should be flavorful; it balances the natural sweetness of the squash and cranberries.

Step 4: Stuff & Finish

Flip roasted squash cut-side up.
Divide quinoa filling among the halves, pressing gently to secure.
Return to oven for 5-10 minutes to warm through and meld flavors.

Step 5: Serve

Drizzle extra olive oil over the top, sprinkle with parsley or nuts, and add flaky sea salt if desired.
Serve as a complete meal or as a side with roast chicken, pork tenderloin, or roasted Brussels sprouts.

Notes

Thanksgiving Twist: Add ¼ cup crumbled sage-infused sausage to the filling.
Mediterranean Magic: Swap cranberries for sun-dried tomatoes & Kalamata olives, parsley for basil, and finish with feta.
Apple & Sage: Sauté diced apple with fresh sage and fold into quinoa.
Creamy Variation: Stir in 2-3 tablespoons goat cheese or cream cheese.
Protein Boost: Add chickpeas or lentils to make it heartier.

Nutrition

Calories: 230cal Per Serving
Sodium: 90mg
Fat: 10g
Saturated Fat: 1g
Carbohydrates: 30g