This delicious stuffed acorn squash is a perfect autumn dish that combines the natural sweetness of the squash with a savory, flavorful filling. The cranberries add a tart contrast and a beautiful pop of color, making this a festive and healthy side or main dish for fall dinners or Thanksgiving.

Ingredients

For the Acorn Squash:

• 2 acorn squash, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 teaspoon ground cinnamon (optional, for extra warmth)

For the Stuffing:

• 1 cup cooked quinoa (or rice, couscous, or farro)
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1/2 cup pecans or walnuts, chopped
• 1/2 cup dried cranberries
• 1/2 cup fresh spinach or kale, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon maple syrup (optional, for added sweetness)

For the Topping:

• 1/4 cup fresh cranberries (or use dried if fresh isn’t available)
• 1 tablespoon maple syrup (optional)
• Fresh herbs for garnish (optional, like parsley or thyme)

Instructions

1. Prepare the Acorn Squash:
   • Preheat your oven to 400°F (200°C).
   • Cut the acorn squash in half and scoop out the seeds. Place the squash halves cut side up on a baking sheet.
   • Drizzle with olive oil and season with salt, pepper, and cinnamon (optional).
   • Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and can easily be pierced with a fork.
2. Prepare the Stuffing:
   • While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 3-4 minutes, until softened.
   • Add the minced garlic and cook for another minute, until fragrant.
   • Stir in the chopped nuts (pecans or walnuts), dried cranberries, spinach or kale, cinnamon, nutmeg, and ginger (if using). Cook for 3-4 minutes, until the greens are wilted and the nuts are lightly toasted.
   • Remove from heat and stir in the cooked quinoa (or your preferred grain) and maple syrup (if using). Season with salt and pepper to taste.
3. Stuff the Squash:
   • Once the acorn squash halves are tender, remove them from the oven and let them cool slightly.
   • Spoon the quinoa mixture into the hollowed centers of the squash halves, packing it gently.
4. Prepare the Topping:
   • In a small saucepan, heat 1 tablespoon of maple syrup (optional) over low heat. Add the fresh cranberries and cook for 2-3 minutes, until they soften and start to burst. If you prefer a sweeter topping, you can add more maple syrup or a bit of water to loosen the mixture.
5. Serve:
   • Spoon the cranberry topping over the stuffed squash halves. Garnish with fresh herbs like parsley or thyme if desired.
   • Serve warm and enjoy!

Tips and Variations

• Vegan Option: This recipe is naturally vegan as long as you use maple syrup instead of honey and skip any dairy-based ingredients.
• Cheese Add-In: For a creamy contrast, you can top the stuffing with crumbled goat cheese or feta before baking the stuffed squash.
• Protein Option: Add some cooked ground turkey, sausage, or chickpeas for extra protein in the stuffing.

This stuffed acorn squash topped with cranberries is a perfect balance of sweet, savory, and crunchy, making it a fantastic addition to any fall meal or holiday feast. Enjoy!