Stuffed Acorn Squash with Quinoa, Cranberries & Feta Recipe

If you are craving a vibrant, comforting dish that brings together hearty textures and a delightful mix of sweet and tangy flavors, this Stuffed Acorn Squash with Quinoa, Cranberries & Feta is an absolute must-try. The warm roasted acorn squash acts like a natural bowl that perfectly cradles a zesty quinoa filling studded with juicy cranberries, crumbly feta, and crunchy nuts. Each bite bursts with layers of flavor and satisfying textures, making it a showstopping centerpiece for any meal, whether it’s a cozy weeknight dinner or a festive gathering.

Ingredients You’ll Need

This recipe is all about simple, wholesome ingredients that shine on their own while coming together to create a symphony of flavor and texture. Each ingredient is essential to achieving that lovely balance of sweet, savory, and nutty in the Stuffed Acorn Squash with Quinoa, Cranberries & Feta.

• Acorn squash: Naturally sweet and tender when roasted, it serves as the perfect edible vessel for your stuffing.
• Olive oil: Adds richness and helps develop a beautifully caramelized surface on the squash.
• Salt and black pepper: Basic seasonings that enhance all the other flavors without stealing the show.
• Quinoa: A light, fluffy grain that soaks up aromas and adds a lovely protein boost.
• Vegetable broth or water: To cook the quinoa, infusing it with subtle savory notes.
• Dried cranberries: Provide a burst of tartness and a chewy texture, contrasting beautifully with the creamy feta.
• Feta cheese: Offers tangy creaminess that complements the sweetness of the squash and cranberries.
• Walnuts or pecans: Toasted for crunch and a toasty depth that balances the softer textures.
• Red onion: Adds a mellow sweetness and gentle bite when sautéed.
• Garlic: Infuses the filling with savory warmth.
• Dried thyme or oregano: Brings herbal notes that tie everything together harmoniously.
• Honey or maple syrup (optional): Adds a delicate glaze that enhances the natural sweetness in the dish.
• Fresh parsley or thyme: For a bright, fresh garnish that elevates the final presentation.

How to Make Stuffed Acorn Squash with Quinoa, Cranberries & Feta

Step 1: Roast the Acorn Squash

Start by preheating your oven to 400°F (200°C). Brush the halved acorn squash with olive oil and sprinkle with salt and black pepper. Place them cut side down on a baking sheet to allow the flesh to caramelize beautifully as it roasts. Bake for 35 to 40 minutes until the squash is tender and easily pierced with a fork. This roasting step brings out the natural sweetness and softens the squash perfectly to hold the filling.

Step 2: Cook the Quinoa

While the squash is roasting, rinse the quinoa thoroughly to remove any bitterness. Combine the quinoa with vegetable broth or water in a saucepan, bring to a boil, then reduce the heat to low and cover. Let it simmer for 12 to 15 minutes, or until the liquid has been absorbed. Fluff the cooked quinoa with a fork—it should be light and airy, ready to soak up all the flavors in the filling.

Step 3: Prepare the Filling

Heat olive oil in a skillet over medium heat and sauté the finely diced red onion for 3 to 4 minutes until softened and fragrant. Add the minced garlic and dried thyme or oregano, cooking for just 30 seconds more to release their aromas without burning. Stir in the cooked quinoa, dried cranberries, toasted walnuts or pecans, and crumbled feta cheese. This mixture is the heart of the Stuffed Acorn Squash with Quinoa, Cranberries & Feta—packed with bright, savory, and nutty layers.

Step 4: Stuff the Squash

Once the squash halves are cool enough to handle, turn them cut side up. Generously fill each cavity with the quinoa mixture, mounding it slightly to make sure every bite is packed with goodness. This is where the colorful ingredients come together to create a beautiful and satisfying presentation.

Step 5: Bake Again to Finish

Return the stuffed squash to the oven, baking uncovered for another 10 to 12 minutes. This final baking step ensures the filling is heated through and yields a wonderful meld of flavors. If you like, drizzle a bit of honey or maple syrup over the top just before serving to add a hint of sweetness that elevates the entire dish.

How to Serve Stuffed Acorn Squash with Quinoa, Cranberries & Feta

Garnishes

Fresh herbs like chopped parsley or thyme add a lovely pop of color and freshness that contrast nicely with the warm, roasted squash and filling. A light drizzle of honey or maple syrup right before serving can accentuate the natural sweetness while adding a glossy finish. For extra texture, sprinkle lightly toasted nuts over the top for a delightful crunch.

Side Dishes

This Stuffed Acorn Squash with Quinoa, Cranberries & Feta pairs beautifully with simple, fresh sides. A crisp green salad with a tangy vinaigrette balances the rich flavors, or roasted seasonal vegetables complement the earthiness of the squash. If you want to round out a cozy meal, a bowl of creamy tomato soup makes a perfect warm companion.

Creative Ways to Present

Think beyond just serving the squash halves on a plate. You can scoop the filling into small bowls and place them back into the squash shells for a charming presentation that’s both rustic and elegant. Or create individual portions by halving smaller acorn squash for a party platter that invites guests to dive right in. The vibrant colors in this dish make it perfect for holiday tables or any meal where you want to impress with minimal effort.

Make Ahead and Storage

Storing Leftovers

After enjoying your Stuffed Acorn Squash with Quinoa, Cranberries & Feta, store any leftovers in airtight containers in the refrigerator. The flavors meld beautifully overnight, making the next-day meal just as delicious. It will keep well for 3 to 4 days, ready to reheat for a quick and satisfying meal.

Freezing

If you want to keep leftovers longer, you can freeze the stuffed squash. Wrap each half tightly in foil or plastic wrap and place in a freezer-safe container. Frozen Stuffed Acorn Squash with Quinoa, Cranberries & Feta will maintain its quality for up to 2 months. Just be aware the texture of the squash softens after freezing, so it’s best enjoyed reheated gently.

Reheating

To reheat, place the stuffed squash in a preheated oven at 350°F (175°C) for 15 to 20 minutes, or until warmed through. This method preserves the texture best. Alternatively, use a microwave for convenience—cover the squash and heat in 1 to 2-minute increments until hot, but expect the texture to be a bit softer.

FAQs

Can I use a different type of squash for this recipe?

Absolutely! While acorn squash is ideal for its shape and sweetness, other winter squashes like delicata or kabocha can also work beautifully. Just adjust roast times as needed based on the squash size and density.

Is it possible to make this recipe vegan?

Yes! To make the Stuffed Acorn Squash with Quinoa, Cranberries & Feta vegan, simply omit the feta cheese or substitute with a plant-based cheese alternative. Adding nutritional yeast can also provide a similar savory depth.

Can I prepare the quinoa filling in advance?

Definitely. The quinoa filling can be prepared a day ahead and refrigerated until ready to stuff the squash. This helps save time on the day you want to serve it, perfect for busy weeknights or entertaining.

What nuts work best in the filling?

Walnuts and pecans are both excellent choices thanks to their rich flavors and good texture when toasted. You can experiment with almonds or even pistachios if you want a different twist.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as it relies on quinoa rather than wheat or other gluten-containing grains. Just double-check your broth and any packaged ingredients to ensure they are certified gluten-free.

Final Thoughts

This Stuffed Acorn Squash with Quinoa, Cranberries & Feta is one of those dishes that never fails to impress with its beautiful colors, comforting textures, and the perfect marriage of sweet and savory. It’s wonderfully versatile too, fitting easily into weeknight dinners or holiday spreads. I hope you give this recipe a try soon—you might just find it becoming a beloved favorite in your kitchen!