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As the leaves begin to change and the air turns crisp, there's nothing quite like a warm, comforting dish that captures the essence of the season. Warm Cranberry Pecan Stuffed Acorn Squash is a perfect centerpiece for your autumn table, combining vibrant flavors and textures that celebrate the bounty of fall. This delightful recipe features the natural sweetness of acorn squash paired with a savory-sweet filling, making it a great option for both weeknight dinners and festive gatherings.

Warm Cranberry Pecan Stuffed Acorn Squash

Embrace the flavors of fall with this Warm Cranberry Pecan Stuffed Acorn Squash! Perfect for a cozy weeknight dinner or a festive gathering, this dish combines the natural sweetness of acorn squash with a savory-sweet quinoa filling, bursting with crunchy pecans and tart cranberries. Its quick to prepare, nourishing, and absolutely comforting. Try it tonight and enjoy the essence of autumn on your table. Save this recipe for your seasonal celebrations!
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Ingredients
  

2 medium acorn squashes

1 cup cooked quinoa

1/2 cup dried cranberries

1/2 cup pecans, chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil (plus extra for brushing)

2 tablespoons maple syrup

1/4 cup vegetable broth

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to warm up while you prepare the squash.

    Prepare the Squash: Carefully slice each acorn squash in half from top to bottom. Use a spoon to scoop out the seeds and any stringy bits. Lightly brush the cut sides with olive oil and season with salt and pepper. Place the squashes cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender when pierced with a fork.

      Sauté the Aromatics: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and sauté for an additional minute, just until fragrant.

        Mix the Filling: In a large mixing bowl, combine the sautéed onion and garlic with the cooked quinoa, dried cranberries, chopped pecans, ground cinnamon, ground nutmeg, salt, and black pepper. Drizzle the maple syrup and vegetable broth over the mixture, and stir well to ensure all ingredients are evenly incorporated.

          Stuff the Squash: Carefully take the roasted acorn squashes from the oven and flip them cut-side up. Generously spoon the quinoa filling into each half of the squash, pressing it down slightly to make sure it's well packed.

            Bake Again: Pour any remaining vegetable broth into the baking pan to help prevent sticking and add moisture. Return the stuffed squashes to the oven and bake for another 15-20 minutes, or until the tops are gently golden and the filling is heated through.

              Garnish and Serve: Once baked, remove the stuffed squash from the oven and allow them to cool for a few minutes. If desired, garnish with fresh parsley before serving to add a vibrant touch.

                Enjoy your warm and flavorful cranberry pecan stuffed acorn squash!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings