As the days get shorter and the evenings cooler, nothing feels cozier than pulling a pan of roasted squash from the oven. This stuffed acorn squash is one of those recipes that looks fancy but is surprisingly easy to pull together. Sweet roasted squash, nutty quinoa, tangy cranberries, and creamy goat cheese come together in the most satisfying way.
I love making this for a fall dinner when I want something hearty but wholesome. Plus, the colors on the plate just feel festive! If you like this one, you might also enjoy my southern potato salad as a make-ahead side.
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ingredients
- 2 medium acorn squash
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon fine sea salt, divided
- ½ cup quinoa, rinsed
- 1 cup water
- ¼ cup dried cranberries
- ¼ cup raw pepitas (hulled pumpkin seeds)
- ¼ cup chopped green onion
- ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
- 1 clove garlic, pressed or minced
- 1 tablespoon lemon juice
- ¾ cup grated Parmesan cheese
- ½ cup crumbled goat cheese or feta
step-by-step instructions
roast the squash
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment. Slice each squash in half from tip to stem, scoop out the seeds and strings, and place cut side up on the sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt. Rub it in, then flip the squash cut-side down. Roast until tender, about 30-45 minutes. Leave the oven on.
cook the quinoa
Meanwhile, combine quinoa and water in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook uncovered until water is absorbed, 12-18 minutes. Stir in cranberries, cover, and let steam for 5 minutes. Fluff with a fork.
toast the pepitas
Heat a skillet over medium. Add pepitas and toast, stirring often, until golden and starting to pop, about 4-5 minutes. Set aside.
mix the filling
In a bowl, combine the fluffed quinoa, pepitas, green onion, parsley, garlic, lemon juice, remaining ¼ teaspoon salt, and the rest of the olive oil. Stir to combine. Taste and add more salt if needed. Let cool slightly, then gently stir in Parmesan and goat cheese.
stuff & bake
Flip the cooked squash halves cut-side up. Spoon the filling evenly into each half. Return to the oven and bake another 15-18 minutes, until the tops are golden. Sprinkle with parsley before serving warm.
notes & tips
- make-ahead: You can roast the squash and cook the quinoa a day ahead. Store separately and assemble before baking.
- substitutions: Try feta instead of goat cheese, or swap cranberries for chopped dried apricots.
- storage: Leftovers keep well in the fridge for up to 4 days. Reheat in the oven for the best texture.
- vegetarian-friendly: Already vegetarian! To make it vegan, use nutritional yeast or vegan cheese.
nutrition (per serving)
Calories: ~320 | Protein: 13g | Fat: 15g | Carbohydrates: 35g | Fiber: 6g
frequently asked questions
can i use another type of squash?
Yes, butternut squash works beautifully. Just adjust roasting time since it's denser.
what goes well with stuffed acorn squash?
It's a complete meal on its own, but I like serving it with a light arugula salad or roasted Brussels sprouts.
how do i reheat leftovers?
Reheat in a 350°F oven for 15-20 minutes to bring back the roasted flavor. The microwave works too but softens the squash more.
can i freeze this recipe?
Yes! Stuff the roasted squash, wrap tightly, and freeze before the second bake. When ready, bake from frozen with a little extra time.
final thoughts
This stuffed acorn squash has become one of my go-to fall dinners. It's cozy, filling, and just feels a little special without being a ton of work. Perfect for weeknights or when you want something impressive on the table with minimal stress.
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Print📖 Recipe
Stuffed Acorn Squash with Quinoa, Cranberries & Goat Cheese
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
As the days get shorter and the evenings cooler, nothing feels cozier than pulling a pan of roasted squash from the oven. This stuffed acorn squash is one of those recipes that looks fancy but is surprisingly easy to pull together. Sweet roasted squash, nutty quinoa, tangy cranberries, and creamy goat cheese come together in the most satisfying way.
Ingredients
- 2 medium acorn squash
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon fine sea salt, divided
- ½ cup quinoa, rinsed
- 1 cup water
- ¼ cup dried cranberries
- ¼ cup raw pepitas (hulled pumpkin seeds)
- ¼ cup chopped green onion
- ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
- 1 clove garlic, pressed or minced
- 1 tablespoon lemon juice
- ¾ cup grated Parmesan cheese
- ½ cup crumbled goat cheese or feta
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment. Slice each squash in half from tip to stem, scoop out the seeds and strings, and place cut side up on the sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt. Rub it in, then flip the squash cut-side down. Roast until tender, about 30-45 minutes. Leave the oven on.
- Meanwhile, combine quinoa and water in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook uncovered until water is absorbed, 12-18 minutes. Stir in cranberries, cover, and let steam for 5 minutes. Fluff with a fork.
- Heat a skillet over medium. Add pepitas and toast, stirring often, until golden and starting to pop, about 4-5 minutes. Set aside.
- In a bowl, combine the fluffed quinoa, pepitas, green onion, parsley, garlic, lemon juice, remaining ¼ teaspoon salt, and the rest of the olive oil. Stir to combine. Taste and add more salt if needed. Let cool slightly, then gently stir in Parmesan and goat cheese.
- Flip the cooked squash halves cut-side up. Spoon the filling evenly into each half. Return to the oven and bake another 15-18 minutes, until the tops are golden. Sprinkle with parsley before serving warm.
Notes
make-ahead: You can roast the squash and cook the quinoa a day ahead. Store separately and assemble before baking.
substitutions: Try feta instead of goat cheese, or swap cranberries for chopped dried apricots.
storage: Leftovers keep well in the fridge for up to 4 days. Reheat in the oven for the best texture.
vegetarian-friendly: Already vegetarian! To make it vegan, use nutritional yeast or vegan cheese.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 320
- Sugar: unknown
- Sodium: unknown
- Fat: 15g
- Saturated Fat: unknown
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 13g
- Cholesterol: unknown
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