Step-by-step instructions

Start by preheating your oven to 400°F (200°C). While it warms up, brush the cut sides of the acorn squash with olive oil and season them generously with salt and pepper. Place the squash cut-side down on a baking tray and roast for 30–35 minutes until they are tender.

Meanwhile, rinse the quinoa thoroughly. In a saucepan, combine it with vegetable stock and a pinch of salt. Bring it to a boil, then reduce the heat to a simmer, cover it, and let it cook for 12–15 minutes until fluffy. After cooking, fluff the quinoa and mix in cranberries, feta, nuts, and optional maple syrup and spices if desired.

Once your squash is roasted, flip it cut-side up and generously fill each cavity with the quinoa mixture. Put the stuffed squash back in the oven and bake for an additional 10–12 minutes until everything is warmed through. Finally, garnish with fresh parsley, and your dish is ready to enjoy!

How to plate and pair

When it comes to serving, presentation matters! Place each stuffed acorn squash on individual plates for a beautiful presentation. Drizzle a bit more olive oil or balsamic glaze for decoration, or sprinkle extra feta on top for an added pop of flavor.

Pair this dish with a simple side salad tossed in a lemon vinaigrette or roasted vegetables to complement the flavors. For a heartier meal, consider serving it alongside a warm bowl of soup.

Storage and reheating tips

If you have leftovers (which can be paradoxically the best part!), you can easily store them. Let the stuffed squash cool to room temperature before sealing it in an airtight container in the fridge. It will keep well for 3-4 days.

For reheating, simply pop it in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also use a microwave, but be cautious, as the squash may become a bit soggy.

Helpful cooking tips

• Enhance the flavor: Add fresh herbs like thyme or rosemary to the quinoa for an extra layer of flavor.
• Cooked quinoa: If you have leftover quinoa from a previous meal, use it to save time.
• Make it cheesy: For extra creaminess, you can stir in some cream cheese or use a blend of cheeses.

Creative twists

This recipe is incredibly versatile! Here are a few fun variations to try:

• Spicy kick: Add diced jalapeños or sprinkle some chili powder into your quinoa mix.
• Sweet touch: Swap out cranberries for chopped dates or diced apples for a sweeter profile.
• Different nuts: Use almonds or pistachios for a unique crunch.

FAQs

What is the prep time for this recipe?

Typically, the prep time is around 15 to 20 minutes, while cooking will take about 45 minutes.

Can I make this recipe vegan?

Absolutely! You can easily make it vegan by omitting the feta or using a plant-based cheese alternative.

How do I know when the squash is done roasting?

The squash should be tender when pierced with a fork. It should feel slightly soft but not mushy.

Can I freeze stuffed acorn squash?

Yes, you can freeze it! Just ensure you wrap it tightly, and it can last for up to three months in the freezer. Reheat directly from frozen in the oven.

With this guide in hand, you’re ready to make Stuffed Acorn Squash with Quinoa, Cranberries & Feta a favorite in your home! It’s nutritious, satisfying, and a little piece of autumn on your plate. Enjoy!