Description
A savory and sweet fall dish featuring roasted acorn squash stuffed with fluffy quinoa, creamy brie, tart cranberries, and crunchy walnuts, finished with a spicy honey drizzle.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 4 oz brie cheese, cubed
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted and chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup honey
- 1 tsp red pepper flakes
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Brush squash halves with olive oil, season with salt and pepper, and roast cut-side down for 25-30 minutes until tender.
- While squash roasts, cook quinoa in vegetable broth according to package instructions. Fluff with a fork and let cool slightly.
- In a bowl, combine cooked quinoa, brie cubes, cranberries, and toasted walnuts. Season with additional salt and pepper if desired.
- Flip roasted squash halves cut-side up. Divide quinoa mixture among squash halves, pressing gently to fill.
- Return to oven for 10 minutes until brie is melted and filling is heated through.
- For the hot honey, warm honey and red pepper flakes in a small saucepan over low heat for 2-3 minutes. Drizzle over stuffed squash before serving.
Notes
You can customize the seasonings to taste.