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Easy Stuffed Acorn Squash with Cranberry Pecan Stuffing

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This easy stuffed acorn squash with cranberry pecan stuffing is the perfect weeknight dinner—simple ingredients, minimal effort, and maximum flavor. The sweet squash, tart cranberries, and crunchy pecans come together in under an hour for a cozy, satisfying meal.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 cup fresh cranberries, roughly chopped
  • 1 cup pecans, roughly chopped
  • 1 ½ cups cooked quinoa or rice
  • ½ cup dried cranberries
  • 3 tablespoons maple syrup
  • 4 tablespoons olive oil, divided
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste
  • ¼ cup vegetable broth
  • ¼ cup crumbled feta or goat cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Brush the cut sides and cavities with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Place the halves cut-side down on the prepared baking sheet.
  4. Roast the squash for 25-30 minutes until fork-tender.
  5. While the squash roasts, make the stuffing: In a mixing bowl, combine the cooked quinoa or rice, fresh cranberries, pecans, dried cranberries, 2 tablespoons maple syrup, 2 tablespoons olive oil, rosemary, thyme, ¼ teaspoon salt, and a few grinds of black pepper. Add the vegetable broth and stir together. Taste and adjust seasoning.
  6. Carefully turn the roasted squash halves cut-side up using tongs.
  7. Divide the stuffing evenly among the four squash halves. Drizzle the remaining 1 tablespoon of maple syrup over the tops.
  8. Return the stuffed squash to the oven and roast for another 10-15 minutes until the stuffing is heated through and the cranberries have softened.
  9. If using feta or goat cheese, sprinkle it over the hot squash right when it comes out of the oven.
  10. Let the squash rest for 5 minutes before serving.

Notes

Don’t overcook the squash—check for doneness at 25 minutes. Toast the pecans if you have time for extra flavor. Use leftover grains for best texture. Don’t skip the broth to keep stuffing moist. Microwave the whole squash for 2-3 minutes before cutting to soften it.

Nutrition

Keywords: stuffed acorn squash, cranberry pecan stuffing, fall recipe, weeknight dinner, vegetarian, gluten-free

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