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Cozy Stuffed Delicata Squash with Quinoa & Cranberries

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This Cozy Stuffed Delicata Squash with Quinoa and Cranberries is a comforting fall dish featuring tender roasted squash filled with fluffy quinoa, tart cranberries, and crunchy pecans. It’s perfect for a holiday table or a cozy weeknight dinner.

Ingredients

Scale
  • 2 medium delicata squash (about 1.5 lbs total)
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ⅓ cup chopped pecans, toasted
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and pepper to taste
  • ¼ cup crumbled feta cheese (optional)
  • 2 tablespoons fresh parsley, chopped (optional)
  • Drizzle of balsamic glaze (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice each delicata squash in half lengthwise. Scoop out seeds and stringy bits. Place squash halves cut-side up on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Rub oil and seasonings all over the flesh. Roast for 20 minutes, until just starting to soften.
  3. While squash roasts, rinse 1 cup quinoa in a fine-mesh strainer under cold water for 30 seconds. In a medium saucepan, combine rinsed quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  4. While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for about 5 minutes, until translucent. Add minced garlic and cook for 1 more minute until fragrant.
  5. Add cooked quinoa to the skillet with onions and garlic. Stir in dried cranberries, toasted pecans, dried thyme, cinnamon, and nutmeg. Mix well. Season with salt and pepper to taste.
  6. Remove partially roasted squash from oven. Carefully spoon quinoa filling into each squash half, mounding slightly.
  7. Return stuffed squash to oven and roast for another 15-20 minutes, until squash is tender and easily pierced with a fork, and filling is heated through.
  8. Let squash rest for 5 minutes. Sprinkle with crumbled feta, fresh parsley, and a drizzle of balsamic glaze if using. Serve warm.

Notes

For best results, rinse quinoa thoroughly to remove bitterness. Toast pecans in a dry skillet for 2-3 minutes to enhance flavor. Use vegetable broth instead of water for more savory quinoa. The filling can be made up to 2 days ahead. Leftovers keep in the refrigerator for up to 4 days and can be reheated in a 350°F oven for 10-15 minutes. The dish can be frozen for up to 3 months.

Nutrition

Keywords: stuffed delicata squash, quinoa, cranberries, fall recipe, vegetarian, gluten-free, cozy dinner

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