Quinoa-Stuffed Acorn Squash: Serves 4 People

With Pecans, Cranberries, and Maple Drizzle

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts

Vegetarian
A note about serious food allergies

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)

  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 2 Acorn Squash
  • 2 Thyme Sprigs
  • 1¼ cups Quinoa
  • 1 Vegetable Bouillon Cube
  • Info
    2 oz. Pecans
  • 1½ oz. Dried Cranberries
  • 4 fl. oz. White Cooking Wine
  • 2 fl. oz. Breakfast Syrup
  • Nutrition (per serving)

  • Calories
    0
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Roast the Acorn Squash
    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.

  • Step 3 - Cook the Quinoa
    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.

  • Step 4 - Prepare Quinoa Stuffing
    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.

  • Step 5 - Stuff and Roast the Squash
    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a stuffed acorn squash on the plate. Garnish with remaining thyme and a light drizzle of maple syrup.