Honey-Roasted Organic Acorn Squash with Quinoa Stuffing: A Heartwarming Fusion of Sweetness and Nutrients

Roasted Acorn Squash Stuffed With Rice and Sausage.

Organic Acorn Squash, with its sweet, nutty taste and fleshy interior, is a fantastic ingredient that becomes irresistibly caramelized when roasted. Our Honey-Roasted Organic Acorn Squash with Quinoa Stuffing is a nutritious dish that combines the natural sweetness of the squash with the earthy, rich tones of a quinoa stuffing. This recipe is perfect as a main course on chilly nights or a delightful side for festive dinner parties.


Organic Acorn Squash https://greenelly.com/product/organic-acorn-squash-2-5-3-lb/ (2 medium-sized)
Quinoa (1 cup, rinsed)
Vegetable Broth (2 cups)
Olive Oil (2 tablespoons + extra for drizzling)
Honey (2 tablespoons)
Red Onion (1 small, finely chopped)
Garlic (2 cloves, minced)
Spinach (1 cup, chopped)
Dried Cranberries (1/3 cup)
Toasted Pecans (1/3 cup, chopped)
Feta Cheese (1/3 cup, crumbled)
Salt (to taste)
Black Pepper (to taste)
Fresh Parsley (for garnish, optional)

Steps to Prepare:Honey-Roasted Organic Acorn Squash with Quinoa Stuffing: A Heartwarming Fusion of Sweetness and Nutrients

Roast the Acorn Squash: Preheat your oven to 400°F (200°C). Slice the acorn squash in half from stem to end and scoop out the seeds. Drizzle with olive oil and honey, then season with salt and black pepper. Place the squash halves cut-side-up on a baking sheet and roast for about 25-30 minutes, until the flesh is tender and edges are golden brown.

Prepare the Quinoa: While the squash is roasting, cook the quinoa. Bring the vegetable broth to a boil in a medium saucepan, add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until all the broth is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Sauté the Vegetables: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and cook until soft. Add the minced garlic and cook for another minute. Add the chopped spinach and cook until just wilted. Turn off the heat.

Combine the Stuffing: Fluff the quinoa with a fork and add it to the skillet with the vegetables. Stir in the dried cranberries, toasted pecans, and feta cheese. Season with additional salt and pepper if needed.

Stuff the Squash: Once the acorn squash is roasted, remove it from the oven and generously fill each half with the quinoa mixture. Return the stuffed squash halves to the oven and bake for an additional 10 minutes.

Serve: Remove the stuffed acorn squash from the oven and let them cool for a few minutes. Garnish with fresh parsley if desired. Serve warm.

The Honey-Roasted Organic Acorn Squash with Quinoa Stuffing is a delightful dish that highlights the squash’s natural sweetness balanced with the savory, hearty quinoa stuffing. The mingling of textures – the soft, sweet squash and the crunchy, nutty quinoa blend – creates a satisfying meal that’s as nutritious as it is flavorful. It’s a dish that promises comfort in every bite, warming you from the inside out. Perfect for family dinners or festive occasions, it’s sure to impress with its presentation and taste. Enjoy the wholesome goodness packed in this delightful dish!