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Cozy Roasted Acorn Squash with Cranberry Pecan Stuffing

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A cozy fall dish featuring tender roasted acorn squash halves filled with a sweet-tart cranberry pecan stuffing. This easy recipe comes together in under an hour and is perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced (about ¾ cup)
  • 2 celery stalks, diced (about ½ cup)
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen cranberries
  • 1 cup chopped pecans
  • 1 cup cooked quinoa or farro
  • 2 tablespoons maple syrup
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup vegetable broth or chicken broth
  • Fresh thyme sprigs (for garnish, optional)
  • Extra toasted pecans (for garnish, optional)
  • Balsamic glaze (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a large spoon or melon baller. Place the squash halves cut-side up on the prepared baking sheet.
  3. In a small bowl, whisk together the melted butter, 1 tablespoon maple syrup, ½ teaspoon salt, and ¼ teaspoon black pepper. Brush this mixture generously over the cut sides and inside cavities of the squash halves. Reserve any leftover maple butter for brushing on after roasting.
  4. Place the baking sheet in the preheated oven and roast the squash for 25 minutes, until just tender enough that a fork can pierce the flesh with some resistance.
  5. While the squash roasts, heat the olive oil in a medium skillet over medium heat. Add the diced onion and celery, and sauté for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Stir in the fresh or frozen cranberries and chopped pecans. Cook for 2-3 minutes, stirring occasionally, until the cranberries start to soften and pop slightly.
  7. Add the cooked quinoa or farro, 2 tablespoons maple syrup, dried thyme, dried sage, ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet. Stir everything together until well combined. Pour in the vegetable or chicken broth and cook for another 2 minutes, allowing the liquid to absorb slightly. Taste and adjust seasoning if needed.
  8. Remove the partially roasted squash from the oven. Carefully spoon the cranberry pecan stuffing into each squash half, dividing it evenly. Don’t pack it too tightly.
  9. Return the stuffed squash to the oven and roast for another 20-25 minutes, until the squash is completely tender when pierced with a fork and the stuffing is heated through and slightly golden on top.
  10. Remove from the oven and let the stuffed squash rest for 5 minutes. If you reserved any maple butter, brush it over the edges of the squash for extra gloss and flavor. Garnish with fresh thyme sprigs, extra toasted pecans, and a drizzle of balsamic glaze if desired. Serve warm.

Notes

For easier cutting, microwave the whole squash for 2-3 minutes before slicing. Toast pecans at 350°F for 5-7 minutes for deeper flavor. If stuffing starts browning too quickly, tent with foil for the last 10 minutes. Can be prepped a day ahead: roast squash for initial 25 minutes, cool, stuff, and refrigerate; add 10 extra minutes to final roast time.

Nutrition

Keywords: roasted acorn squash, stuffed squash, cranberry pecan stuffing, fall recipe, vegetarian, gluten-free, Thanksgiving side dish, cozy dinner

Find it online: https://recipebelle.com/cozy-roasted-acorn-squash-with-cranberry-pecan-stuffing/