Acorn Squash With Cranberry, Quinoa and Goat Cheese Stuffing

 

Quinoa Stuffed Acorn Squash Superfoods

Video taken from the channel: watchsuperfoods


 

Quinoa & Apple Stuffed Acorn Squash Easy Vegan Fall Recipe

Video taken from the channel: Ginny Williams


 

Acorn Squash Stuffing Recipe With Goat Cheese

Video taken from the channel: cookingguide


 

Cranberry Quinoa Stuffed Acorn Squash (vegan)

Video taken from the channel: The Veggie Nut


 

Alter Eco Red Quinoa Stuffed Acorn Squash with Goat Cheese and Cranberries

Video taken from the channel: AlterEcoSF


 

Alter Eco Red Quinoa Stuffed Acorn Squash with Goat Cheese and Cranberries

Video taken from the channel: AlterEcoSF


 

Cranberry Pecan Quinoa Stuffed Acorn Squash

Video taken from the channel: Ambitious Kitchen


Stir the pecans, parsley and vinegar into the quinoa. Pour the maple syrup and oil pooled in the cavities of the squash into the quinoa mixture as well and stir to combine. Stuff quinoa mixture into the cavities of the squash, sprinkle with goat cheese and serve warm or at room temperature. Cranberry Pecan Quinoa Stuffed Acorn Squash.

Stuffed acorn squash with cranberries, pecans, and orange-infused quinoa then drizzled with a simple goat cheese or feta crema. Perfect vegetarian side dish or main to serve at Thanksgiving, or anytime you’re looking for a gorgeous, healthy plant based meal. Prep Time.

1. Preheat oven to 400° F. 2. Slice the acorn squash in half, from the tip to the bottom. Using a spoon, scoop out the seeds and discard. Place the two pieces of squash on a baking sheet.

3. Divide the butter in half and place each pat of butter in the center of the squash. Season with salt and pepper. It features fresh apple, which pairs beautifully with acorn squash, and a few of the same ingredients—toasted pepitas, dried cranberries and goat cheese. If you make both recipes at once, you’ll use up one standard four-ounce package of goat cheese. These vegetarian stuffed acorn squash are probably one of my favorite dinners I’ve made in a while.

The creaminess of the squash combined with the southwest black bean and corn filling and the tangy melted goat cheese is out of this world. And of course it’s healthy, easily vegan (take out the cheese) and gluten-free. Drizzle with olive oil and season with salt, pepper and rosemary. Bake for 20-25 minutes or until tender (will depend on how long you microwaved).

When squash comes out of oven let it cool for a few minutes. Top with dried cranberries, crumbled goat cheese and balsamic glaze. Acorn Squash with Cranberry Stuffing If you have squash or cranberry lovers at the table, here’s your new go-to recipe.

It’s colorful, the blend of flavors is delicious and it’s a fitting addition to a Thanksgiving menu. Ingredients. 2 medium acorn squash (2 to 2 1/4 pounds each) 3 tablespoons apple cider vinegar. 3 tablespoons olive oil.

2 tablespoons pure maple syrup. Kosher salt and freshly ground black pepper. For the vegetarians and vegans out there, there are a handful of meatless recipes on this list too, including the cranberry pecan quinoa stuffed acorn squash with goat cheese crema and the wild rice and mushroom stuffed acorn squash.

And believe it or not, there’s even a breakfast recipe on this list: acorn squash with granola, yogurt, and nut butter. Ingredients. 4 delicata squash (about 12 ounces each) 3 teaspoons olive oil, divided.

1/8 teaspoon pepper. 1 teaspoon salt, divided. 1-1/2 cups vegetable broth. 1 cup quinoa, rinsed.

1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained. 1/4 cup dried cranberries.

List of related literature:

Acorn squash is normally baked, sautéed, steamed or microwaved.

“The Encyclopedia of Herbs and Spices” by P N Ravindran
from The Encyclopedia of Herbs and Spices
by P N Ravindran
CABI, 2017

Butternut and acorn squash can also be stuffed with a grain or with seasoned bread crumbs prior to baking.

“Prescription for Dietary Wellness: Using Foods to Heal” by Phyllis A. Balch CNC
from Prescription for Dietary Wellness: Using Foods to Heal
by Phyllis A. Balch CNC
Penguin Publishing Group, 2003

Transfer squash to large bowl and stir in prosciutto, Parmesan, egg yolk, sage, and nutmeg.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

note: You can also use 2 acorn squash (since they’re smaller) or 1 large butternut squash in this recipe!

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

This recipe can be made with butternut, acorn, buttercup, kabocha, or delicata squash.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

The crumb mixture should be nicely browned; if it is not, place the squash under a hot broiler for a few minutes.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Toss roasted squash with 4 ounces arugula, ¼ cup dried cranberries, 1 tablespoon extra-virgin olive oil, and 2 tablespoons cider vinegar.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS: For a simple but elegant stuffed squash recipe, we started with halved acorn squash.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Combine the squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup of the breadcrumbs, and ¾ cup of the Parmesan cheese.

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
by Matt Moore
TI Incorporated Books, 2017

If kabocha squash is unavailable where you live, try substituting butternut squash, acorn squash, or even sweet potato instead.

“Medical Medium Liver Rescue: Answers to Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress, Fatigue, Fatty Liver, Weight Issues, SIBO & Autoimmune Disease” by Anthony William
from Medical Medium Liver Rescue: Answers to Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress, Fatigue, Fatty Liver, Weight Issues, SIBO & Autoimmune Disease
by Anthony William
Hay House, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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2 comments

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  • Using what I had on hand,  I substituted almonds for walnuts, dry sage and thyme for fresh, also dates for cranberries, added celery with the leeks.  It was so delicious and satisfying.  A perfect autumn dish.  Gets you in the mood for festive feasting.  This stuffing would be welcome to any holiday table.  

  • Finally got the chance to make this and it was awesome!!!! I love your channel, make more food and keep the info coming!!!! Much Love 3