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Cranberry Pecan Stuffed Delicata Squash

This Cranberry Pecan Stuffed Delicata Squash combines sweet, savory, creamy, and crunchy elements, making it a perfect comfort food dish for both weeknights and special occasions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Squash
  • 2 medium delicata squash, halved lengthwise and seeds scooped out Choose firm and heavy squash with smooth skin.
  • 2 tbsp olive oil, divided For brushing and mixing.
  • 1/2 tsp kosher salt Plus more to taste.
  • 1/4 tsp freshly ground black pepper
For the Filling
  • 1 cup cooked quinoa or wild rice Use quinoa for a lighter texture.
  • 1/2 cup dried cranberries Can substitute with dried cherries or apricots.
  • 1/2 cup chopped pecans, toasted Toast for enhanced flavor.
  • 1/4 cup crumbled goat cheese Can replace with feta or Parmesan.
  • 2 tbsp fresh parsley, chopped Fresh herbs can be varied.
  • 1 tbsp pure maple syrup Can substitute with honey.
  • 1 tbsp balsamic glaze, for drizzling Add before serving for best flavor.

Method
 

Preparation and Roasting
  1. Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. Brush the cut sides and cavities of the squash halves with 1 tablespoon of olive oil and season with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
  3. Roast for 25 to 30 minutes, or until the flesh feels soft and gives easily when pressed.
Filling Preparation
  1. While the squash roasts, combine the cooked quinoa, dried cranberries, toasted pecans, and parsley in a medium bowl.
  2. Drizzle in the remaining olive oil and maple syrup. Toss everything together, and add a pinch more salt if needed.
Stuffing and Final Baking
  1. Once the squash is tender, remove it from the oven and turn the halves cut-side up.
  2. Spoon the quinoa mixture evenly into each squash half and press gently.
  3. Sprinkle crumbled goat cheese over the top of the filled squash halves and return to the oven.
  4. Bake for 8 to 10 minutes, until the filling is hot and the cheese softens.
Serving
  1. Drizzle the stuffed squash with balsamic glaze before serving. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The stuffed squash can also be frozen for up to 2 months.