Description
A hearty, autumnal dish featuring roasted acorn squash halves stuffed with a savory-sweet mixture of quinoa, dried cranberries, feta cheese, and herbs.
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
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons maple syrup (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place 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 translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- In a large bowl, combine cooked quinoa, sautéed onion and garlic, cranberries, feta, parsley, thyme, salt, and pepper. Mix well.
- Remove squash from oven. Fill each half generously with the quinoa mixture. Drizzle with maple syrup if desired.
- Return stuffed squash to oven and bake for an additional 10-15 minutes until heated through and lightly golden on top.
Notes
You can customize the seasonings to taste.