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Acorn Squash Walnut Stuffed Bake

This Acorn Squash Walnut Stuffed Bake features roasted acorn squash filled with quinoa, walnuts, cranberries, and goat cheese, offering a warm, comforting dish that's perfect for weeknights or holidays.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Comfort Food
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Squash
  • 2 medium acorn squash, halved and seeded
  • 2 tbsp olive oil For brushing the squash
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
For the Filling
  • 1/2 cup quinoa, rinsed
  • 1 cup low-sodium vegetable broth
  • 1/2 cup walnuts, roughly chopped, toasted
  • 1/4 cup dried cranberries
  • 2 tbsp unsalted butter For sautéing shallots
  • 1 small shallot, finely diced
  • 1/4 cup crumbled goat cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp pure maple syrup
  • 1/4 tsp ground cinnamon
  • Extra crumbled goat cheese For garnish
  • Fresh thyme leaves For garnish

Method
 

Preparation and Roasting
  1. Preheat the oven to 400°F.
  2. Brush the cut sides and cavities of the acorn squash halves with olive oil, then season with salt and pepper.
  3. Place the squash cut-side down on a large rimmed baking sheet, and roast for 30 to 35 minutes until the flesh is fork-tender and the edges are lightly caramelized.
Cooking the Quinoa
  1. While the squash roasts, combine the rinsed quinoa and vegetable broth in a small saucepan.
  2. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is tender.
  3. Let it sit covered for 5 minutes, then fluff with a fork.
Building the Filling
  1. Melt the butter in a medium skillet over medium heat.
  2. Add the diced shallot and cook for 2 to 3 minutes until softened.
  3. Add the cooked quinoa, toasted walnuts, dried cranberries, maple syrup, and cinnamon, and stir everything together. Let it warm through for about 2 minutes.
Finishing the Filling
  1. Remove the skillet from heat and fold in the crumbled goat cheese and chopped parsley, saving a little of each for garnish.
Stuffing and Baking Again
  1. Once the squash is tender, flip them cut-side up on the baking sheet.
  2. Add a small pinch of salt inside each cavity, then divide the quinoa filling evenly among the four halves.
  3. Return the stuffed squash to the oven and bake for 10 to 12 minutes more until the filling is warmed through and lightly golden.
Garnishing and Serving
  1. Finish the Acorn Squash Walnut Stuffed Bake with extra crumbled goat cheese and fresh thyme leaves.
  2. Serve warm and enjoy right away for the best texture and flavor.

Notes

Choose small to medium acorn squash for the best results. When storing leftovers, keep them in an airtight container for up to 4 days or freeze for up to 2 months.