A Festive Recipe: Cranberry-Stuffed Acorn Squash
Bonjour and happy Thanksgiving! I thought I’d check in, say hi, and share a special (last minute) recipe for your holiday weekend and beyond. The holiday season is a time for gathering around the table, sharing laughter, and indulging in delicious, comforting food. But who says festive dishes can’t also be healthy, plant-based, and stunning to look at? Enter the Cranberry-Stuffed Acorn Squash, a recipe that brings holiday flavors and colors to life, and is simple enough for everyone to make. This dish is perfect as a vegetarian main course or a beautiful side dish to complement your holiday spread. Allons-y to this show-stopping recipe!
Why Cranberry-Stuffed Acorn Squash?
The holidays are all about bold flavors and vibrant colors, and this dish has it all:
- Seasonal Ingredients: Sweet, nutty acorn squash paired with tart cranberries and earthy quinoa.
- Nutrition: Packed with fiber, vitamins, and plant-based protein, it’s a dish that’s as nourishing as it is delicious.
- Presentation: The squash acts as a natural bowl, making this dish an edible centerpiece that will wow your guests.
Cranberry-stuffed Acorn Squash
Ingredients
- 2 medium acorn squash halved and seeds removed
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 cup fresh spinach chopped
- ½ cup dried cranberries
- ½ cup walnuts chopped
- 2 tbsp olive oil
- 1 tsp dried sage
- salt and pepper to taste
- fresh herbs, pomegranate seeds optional garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place squash halves cut-side up, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, or until the flesh is fork-tender and golden brown.
- Bring vegetable broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until tender and the liquid is absorbed. Fluff with a fork and set aside.
- Heat the remaining olive oil in a skillet over medium heat. Add spinach, cranberries, and walnuts. Sauté until the spinach wilts slightly. Combine this mixture with the cooked quinoa, and season with sage, salt, and pepper.
- Remove the roasted squash from the oven. Divide the quinoa mixture evenly among the squash halves, packing it in gently. Return to the oven for an additional 10-15 minutes to meld the flavors and slightly crisp the filling.
- Transfer to a serving platter and garnish with fresh herbs, pomegranate seeds, or a drizzle of balsamic glaze for a festive touch.
Notes
Acorn Squash: Adds natural sweetness, fiber, and vitamins A and C.
Walnuts: Provide healthy fats (omega-3s) and a satisfying crunch.
Spinach: Boosts iron and vitamin C, adding a nutritional green element. Calories: 290 Protein: 6 g Fat: 12 g Carbs: 38 g Fiber: 8 g
Serving Ideas
This Cranberry-Stuffed Acorn Squash pairs beautifully with:
- A Simple Green Salad: Toss greens with a citrus vinaigrette to balance the richness of the squash.
- Roasted Vegetables: Carrots, Brussels sprouts, or beets roasted with olive oil and thyme make an excellent side.
- Mashed Potatoes or Sweet Potatoes: Serve alongside for a classic holiday vibe.
- Warm Artisan Bread: A crusty loaf or homemade rolls to soak up any leftover juices.
Why You (and Your Guests) Will Love It
- Inclusive: This dish is naturally gluten-free, dairy-free, and vegan, making it an inclusive option for various dietary needs.
- Festive and Healthy: The combination of sweet, savory, and tangy ingredients is sure to please everyone and it’s indulgent without being heavy.
- Make-Ahead Option: Cook the quinoa and mix the filling a day before. Store in the fridge. Roast the squash the night before and reheat before stuffing. Assemble just before baking to ensure everything tastes fresh and vibrant.
Cranberry-Stuffed Acorn Squash is more than just a recipe—it’s a celebration of the season’s best flavors and an ode to the beauty of plant-based cooking. Whether you’re hosting a holiday dinner or looking for a festive Meatless Monday dish, this recipe is sure to please.
What’s your go-to holiday recipe? Please share in the comments—I’d love to hear how you make the season special! Join me next Friday for a special December blog post, including this recipe and more! À bientôt!