Description
A hearty and elegant fall dish featuring roasted acorn squash halves stuffed with a savory quinoa mixture, creamy brie, tart cranberries, and crunchy walnuts, all finished with a spicy-sweet hot honey drizzle.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 ounces brie cheese, cubed
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted and chopped
- 2 tablespoons honey
- 1 teaspoon hot sauce (such as sriracha)
- Salt and black pepper to taste
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place acorn squash halves cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- While squash roasts, cook quinoa in vegetable broth according to package instructions. Fluff with a fork and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Combine cooked quinoa, sautéed onion and garlic, brie cubes, dried cranberries, and toasted walnuts in a bowl. Season with salt and pepper.
- Remove squash from oven and fill each half generously with the quinoa mixture. Return to oven for 5-7 minutes until brie is melted.
- In a small bowl, mix honey and hot sauce to create the hot honey drizzle.
- Drizzle stuffed squash with hot honey, garnish with fresh thyme, and serve warm.
Notes
You can customize the seasonings to taste.