Meal Kit
Quinoa-Stuffed Acorn Squash: Serves 4 People
With Pecans, Cranberries, and Maple Drizzle
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Tree Nuts (Pecans)
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Vegetarian
Chef
Ashlee Piper
Who says vegetarian dishes can't wow 'em at your holiday gathering? These hearty stuffed squash delight guests by giving everyone their own elegant individual serving. Buttery acorn squash are slow-roasted and stuffed with a savory mixture of quinoa, white wine, dried cranberries, and pecans. They're then roasted again and finished off with fresh herbs and a maple drizzle to create a sweet and savory main that is as delicious as it is beautiful. Entirely vegan, gluten-free, and cholesterol-free, this dish will satisfy the dietary needs and taste buds of everyone around your holiday table.
In Your Box (serves 2)
- 2 Acorn Squash
- 1¼ cups Quinoa
- 1 Yellow Onion
- 4 fl. oz. White Cooking Wine
- 2 oz. Thyme Sprigs
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2 oz. Pecans
- 1½ oz. Dried Cranberries
- 2 Garlic Cloves
- 1 Vegetable Bouillon Cube
- 2 fl. oz. Breakfast Syrup
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) A3KLZMP6
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Calories920
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Carbohydrates150g
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Net Carbs137g
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Fat26g
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Protein23g
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Sodium400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Pot
- 1 Medium Pan
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Finely dice onion. Mince garlic. Cut squash in half and remove the seeds with a spoon. Slice a bit off the bottom of each squash to create a stable surface. Remove thyme leaves by raking your finger down the stems.
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2 Roast the Acorn Squash
Brush the orange innards of the squash halves with olive oil and a pinch of salt and pepper. Place the four squash halves open-side down on the baking sheet and roast in oven for 25 minutes, or until the meat is tender and slightly browned.
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3 Cook the Quinoa
While the squash is roasting, bring a medium pot with 2½ cups of lightly salted water, quinoa, and the bouillon cube to a boil, whisking until bouillon cube is dissolved. Once boiling, reduce heat to a low simmer for 10 minutes, or until all of the water is absorbed. Remove from heat, season with a pinch of salt and pepper, fluff with a fork, and set aside.
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4 Prepare Quinoa Stuffing
While quinoa is cooking, in a medium pan, sauté 1 Tbsp. olive oil, onion, and garlic together until translucent, about 3 minutes. Add the pecans and sauté for another 2 minutes. Then stir in the cooked quinoa, dried cranberries, thyme (reserving some for garnish), and white cooking wine. Season with a pinch of salt and pepper and remove from heat until ready to stuff the squash.
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5 Stuff and Roast the Squash
Remove the squash from the oven and flip open-side up. Add ½ cup or more of the quinoa mixture to the hollow of each squash half. Place back in oven to bake for 10-12 minutes, or until quinoa is slightly crisp and squash has caramelized.
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6 Plate the Dish
Place a stuffed acorn squash on the plate. Garnish with remaining thyme and a light drizzle of maple syrup.
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