This cozy stuffed acorn squash is a warm hug on a plate.
It’s savory, a little sweet, packed with texture, and full of flavor.
The soft roasted squash pairs perfectly with the nutty quinoa, crunchy chestnuts, earthy mushrooms, and bursts of sweetness from dried cranberries.
This recipe is one of my go-to meals when I want something hearty but wholesome.
I love serving it in the squash itself — it feels special, looks beautiful, and always impresses.
What You’ll Need
- 2 medium acorn squash, halved and seeds scooped out
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil (for sautéing)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups mushrooms, finely chopped
- 1/2 cup roasted chestnuts, chopped
- 1/3 cup dried cranberries
- 1/2 teaspoon dried thyme
- 1 tablespoon soy sauce
- Optional: chopped parsley for garnish
Ingredient
Why I Love This Recipe
I first made this dish when I wanted a fall-inspired dinner that felt filling but clean. I had leftover cranberries and roasted chestnuts from another dish, and when I mixed them with quinoa and mushrooms, it was magic. I spooned it into roasted acorn squash halves and was blown away. The sweet squash with the hearty filling is pure comfort. It’s now a tradition I look forward to each fall.
- Looks fancy, but it’s super easy
- Plant-based and filling
- Great for lunch or dinner
- Perfect for meal prep or holidays
Servings and Time
Servings: 4
Total Time: 50 minutes
Why This Recipe Works (Quick Science)
Quinoa expands while cooking, making it a great base that absorbs flavor. Mushrooms add umami, while soy sauce enhances that depth. Roasted acorn squash gets soft and sweet in the oven, which pairs perfectly with the salty-sweet filling. Chestnuts add crunch, and cranberries brighten every bite.
Common Mistakes
- Not seasoning the squash before roasting — it needs oil, salt, and pepper
- Overcooking quinoa — it gets mushy if you use too much liquid or overboil
- Not chopping ingredients finely enough — you want an even bite every time
- Forgetting to stir while sautéing — onions and mushrooms can burn easily
What to Serve With
- A crisp green salad with lemon vinaigrette
- Warm bread or rolls on the side
- Roasted Brussels sprouts or carrots
- A light soup as a starter like tomato basil or butternut squash
FAQ
Can I use butternut squash instead?
Yes, just roast it similarly and scoop some of the flesh to make a bowl.
Can I make this ahead?
Yes! Roast the squash and prep the filling a day ahead, then reheat and assemble.
Is this gluten-free?
Yes, this recipe is naturally gluten-free.
Can I freeze leftovers?
The filling freezes well. The squash can get soft, but it’s still tasty.
Instructions
Step 1: Roast the Squash
Preheat your oven to 400°F. Place the 2 halved and seeded acorn squash on a baking sheet cut side up. Brush each half with 1 tablespoon olive oil (divided), and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 30–35 minutes, until soft and golden on the edges.
Step 2: Cook the Quinoa
While the squash roasts, rinse 1 cup quinoa and add to a medium saucepan with 2 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until all liquid is absorbed. Remove from heat and fluff with a fork.
Step 3: Sauté the Veggies
In a skillet, heat 1 tablespoon olive oil. Add 1 small chopped onion and 2 minced garlic cloves. Sauté for 3–4 minutes until soft. Then add 1 1/2 cups chopped mushrooms and cook another 5 minutes until browned and moisture has evaporated.
Step 4: Combine Filling
In a large bowl, mix the cooked quinoa, sautéed onion and mushroom mix, 1/2 cup chopped roasted chestnuts, 1/3 cup dried cranberries, 1/2 teaspoon dried thyme, and 1 tablespoon soy sauce. Stir to combine.
Step 5: Stuff the Squash
Take the roasted acorn squash halves out of the oven. Spoon the filling into each half, packing it in gently. Return them to the oven for 10 more minutes to warm through and crisp the tops slightly.
Step 6: Serve
Remove the stuffed squash from the oven. Garnish with chopped parsley if desired. Serve each half in a shallow bowl or plate. Enjoy warm.
Tools You’ll Nee
- Sharp knife
- Cutting board
- Baking sheet
- Medium saucepan
- Skillet
- Wooden spoon
- Mixing bowl
- Measuring cups and spoons
Substitutions & Variations
- Use farro or couscous instead of quinoa
- Sub walnuts or pecans for chestnuts
- Add chopped spinach or kale to the filling
- Drizzle with balsamic glaze for more depth
- Add feta or goat cheese if you eat dairy
Make Ahead Tips
- Roast squash up to 2 days ahead, store in fridge
- Cook filling a day in advance
- Assemble and reheat in oven before serving
Leftovers and Storage
- Store leftovers in the fridge up to 4 days
- Reheat in oven or microwave until warm
- The filling can be frozen for up to 2 months
Macros (per serving, based on 4 servings)
- Calories: ~320
- Protein: 9g
- Carbs: 46g
- Fat: 11g
- Fiber: 8g
- Sugar: 9g
Conclusion
This stuffed acorn squash is one of those meals that feels like a gift every time you make it. Whether it’s for a weeknight dinner or something a little special, it always satisfies. If you try it out, I’d love to hear how it turned out for you. Leave a comment and let me know if you made any fun twists — and enjoy every bite.