THE RECIPE JOURNAL · Main Course
Acorn Squash with Quinoa Filling
This cozy dish combines the natural sweetness of roasted acorn squash with a hearty quinoa filling packed with veggies and herbs. It’s a simple, nutritious meal that’s perfect for a comforting weeknight dinner or a festive gathering.
FROM THE KITCHEN • Acorn Squash with Quinoa Filling
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Cut the acorn squash in half and place them cut-side down in a baking dish. Pop them in the oven and bake until the squash is soft when you poke it with a fork, usually about 30 to 40 minutes. Once done, flip the squash so the cut side is up and let them cool enough to handle.
02
Step 2
While the squash is baking, bring some water and quinoa to a boil in a saucepan. Turn the heat down to medium-low, cover it, and let it simmer for about 10 minutes. Then stir in the prunes, raisins, apricots, garlic, and ginger. Keep cooking until the dried fruit plumps up and the quinoa is tender, which should take around 5 more minutes.
03
Step 3
Drizzle a bit of olive oil over the quinoa mixture, sprinkle in some salt, and give everything a good stir. Scoop out the flesh from the squash shells and chop it into cubes. Gently mix these squash pieces into the quinoa.
04
Step 4
Finally, spoon the filling back into the empty squash shells and sprinkle pecans on top for a nice crunch.
Why you’ll love it
This dish combines the natural sweetness of roasted squash with the nutty texture of quinoa, creating a balanced and satisfying meal. It’s packed with nutrients and offers a comforting, wholesome flavor that works well as a main or a side.
How to serve
Serve warm, garnished with fresh herbs like parsley or cilantro for a pop of color. It pairs nicely with a crisp green salad or roasted vegetables. For extra protein, add some toasted nuts or a dollop of Greek yogurt on top.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to maintain texture. The squash may release some moisture, so drain any excess liquid before serving again.
