I was about to start by telling you that my favorite thing about fall is the arrival of all the amazing winter squash. But then I realized that was a bold-faced lie. My actual favorite thing about fall is the opportunity to finally wear the adorable baby winter gear I’ve been stockpiling since last season. Little hats, tiny jackets, and mini puffy vests. I am out of control, and I don’t care.
Even though the temps have dropped, we’ve been playing outside every day. It’s good for the soul, and the sinuses. We bundle up, run around and play peekaboo, fight over whether or not mulch-eating is allowed, and eventually the sunlight starts to fade (a little too early already if you ask me), and we retire back inside for a warm, hearty dinner.
So back to winter squash…(what?)
I love acorn squash in particular, because they can serve as individual vessels just waiting to be stuffed and baked.
These particular two are stuffed with slow-cooked onions and apples – perhaps two of my favorite things in life. A tip for parents: after cutting the tops off, I didn’t want to waste the extra squash, so I diced it up and steamed it quickly on the stovetop. Cullen gobbled it up for dinner while we waited for ours to finish baking!
Quinoa & Apple Stuffed Acorn Squash
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients (2 large servings)
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2 large acorn squash
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1/2 cup dry quinoa, rinsed
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1 large onion, diced
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1 large apple, diced
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1/4 cup dried cranberries
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1 tablespoon olive oil
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1 tablespoon orage champagne vinegar
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1 teaspoon cinnamon
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1/2 teaspoon seat salt
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balsamic glaze (optional)
Instructions
Preheat your oven to 375 degrees. Cut a tiny slice off the bottom of each squash so that it can stand up on it’s own – just enough to stay upright.
Carefully trim the top of the squash off, which should expose a little pocket of seeds. Using a spoon (or grapefruit spoon – my personal favorite!), scoop the seeds and scrape the flesh clean.
Drizzle a bit of olive oil and salt into each squash, and then place face-down in a baking dish. Bake for 45 minutes, or until fork tender inside. While the squash bakes, prepare the filling. Rinse and cook quinoa (combined with 1 cup water) either on the stovetop or in a rice cooker. Set quinoa aside.
In a large saute pan, cook one diced onion on medium heat until brown and softening. The more color you can develop (without burning, of course) the better. Slow-cooked onions add so much flavor!
Once the onion has cooked 10-15 minutes, add the diced apple and cook until soft. Add the cranberries and the cooked quinoa, and turn heat down to low.
Whisk olive oil, vinegar, cinnamon, and salt together into a dressing. Pour dressing over quinoa mixture, and continue to stir over low heat.
Once the acorn squash has cooked, flip them right side up and fill the squash with the quinoa mixture. Pack tightly in order to maximize the filling!
Bake 10-15 additional minutes, until the tops of the quinoa is golden and starting to get crispy.
Drizzle with balsamic glaze (you can make your own or get the amazing pre-made stuff from Trader Joe’s). If you don’t have glaze, you can also just sub balsamic vinegar, but don’t use quite as much – it’s a pretty powerful flavor.
These squash end up being a complete meal all in one dish – including the serving “bowl.” These would be fun to make for a dinner party – a good conversation piece. You can prep the squash and filling ahead of time, and just pop them into the oven for about 20 minutes to bake and re-heat once guests arrive.
47 Comments so far
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These acorn squashes look extra good! They must have known they were going to be photographed, because them curves are perfect haha. Acorn is probably my fave squash too…it’s just so yummy. I need to try stuffing them immediately!!
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Looks lovely! I usually cut my acorn squashes in half lengthwise when I want to stuff them. Nothing goes to waste! I recently made a carnival squash stuffed with a maple quinoa cranberry filling that was really tasty.
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I literally made this exact dinner tonight! Weird! Only difference was I added walnuts. My little one loved it too.
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Little jackets are sooo cute! I dieee!
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I absolutely adore squash. We get several each week in our CSA. In fact, right now we have four acorn, two butternut, and another couple smaller squashes. I mostly slice and roast because I’m lazy with them. But this recipe looks great. I can’t wait to try it!
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that looks amazing
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I’m so glad to finally find a quinoa and apple recipe!! I love all types of squash in the fall/winter so I’m really excited to try this. I think one of the most memorable dishes I had with acorn squash also had chantarelle mushrooms. It was so good I almost cried (especially since it wasn’t on the menu and the chef just whipped it up for me).
Cullen is so stylish in his jacket and hat!! I’m guessing you also already have the perfect birthday outfit for him. :)
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I just pinned a similar recipe this morning – cant wait to try your version! It looks delicious!
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love to see those adorable clothes on Cullen! what a great meal!
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That pea coat is so cute! Wish we had fall like temperatures here…in Miami, there is no such thing! Today was 84 degrees and low humidity. This is our fall!
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YUM!! Do you eat the skin on yours?
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Leah Reply:
October 12th, 2012 at 7:39 am
I live in New England (lots of squash) and I’ve never seen or heard of anyone eating the skin on an acorn squash! It would be like eating bark. :) I mean…if you like it eat it–it just seems harsh and leather-like.
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Megan Reply:
October 14th, 2012 at 10:09 am
Roasted acorn squash skin is totally edible. Some people have more trouble digesting it than others, but it’s definitely not an inedible food product.
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These look like a piece of art! I can’t wait to make these. I’m really not a fan of onions, do you think if I leave it them out it will throw off the whole recipe?
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This looks incredible and I have an acorn squash in need of a recipe. What kind of onion is best for this?
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Perfect fall dish!
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Love this combination! Definitely making this soon. thanks for the delicious recipe!
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That tiny pea coat is so adorable! I have to admit – I love fall and winter because I can wear all of my cute winter gear. Layering is so fun!
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Yum. I have apples and acorn squash sitting on my counter! I think I may make a version of this with tempeh and brown rice, since quinoa is unfortunately, not sitting on my counter at the moment! :)
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Apple cranberries and quinoa are heavenly…add squash to the mix and you’ve got perfection! Pretty photos!
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this is such a great recipe! thanks for the mom tip too … Mason (my 6 mo old) has started solids and we haven’t ventured into many of the squashes yet.
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“fight over whether or not mulch-eating is allowed”
I laughed out loud when I read this — hilarious!
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That looks so amazing! I’m definitely going to have to try it!
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Yum!! Dumb question-do you eat the skin?
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Leah Reply:
October 12th, 2012 at 7:41 am
Not a dumb question at all! I just replied to another poster just to let them know I’ve never seen anyone eat the acorn squash skin! Just figured I’d jump in and help with an answer (surrounded by lots of squash here in New England and I volunteer at a farm). :)
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Megan Reply:
October 14th, 2012 at 10:07 am
Roasted acorn squash skin is totally edible. Some people have more trouble digesting it than most, but it’s definitely not an inedible food product.
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Megan Reply:
October 14th, 2012 at 10:08 am
*Some people have more trouble digesting it than OTHERS
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How did I not even know that Balsamic Glaze existed at Trader Joe’s? Thank you! :)
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Omg baby fall clothes are the CUTEST things ever!! I hope Cullen is loving the weather!
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Sorry this is off topic, but I have a three month old son and so I have loved reading your blog, especially the updates about Cullen. I was wondering if you did any sort of sleep training with him? Thanks. :)
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awwww!! that little coat!!
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Just made this for lunch as soon as I read your post. Had to sub with couscous, dried cherries, and regular balsamic. Amazing! I always have great success with your recipes. Can’t wait to get to Trader Joe’s to try the Balsamic Glaze. Thanks for many great ideas. I read often but seldom comment. Have a great day!
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OMG, I just hopped on to pull of the pancake recipe and I found this!! So much Autumn food goodness, it’s making my head spin! Making these next week, pancakes on Sunday!
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I get so excited for each new season to dress my kids in their new clothes. I personally love Fall with all the sweaters and puffy jackets. So cute!
Love acorn squash! Just picked up two yesterday at the farmer’s market. Making this tonight!
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Aw man! Now I wish I hadn’t put down the acorn squash at TJ’s for the butternut! Must pick a few up this weekend so I can make this – it looks great!
Speaking of looking great – Cullen is such a cutie! I love the hat and the coat. People always say that dressing little girls is more fun than boys, but I disagree. There is nothing cuter than a “little man”…
I am so happy I found your blog. You are so inspiring. I nominated you for a Very Inspiring Blogger Award on my site.
http://misostrong.wordpress.com/2012/10/12/you-like-me-you-really-like-me/
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I made this tonight, with some slight modifications. I didn’t have any apples or champagne vinegar, so instead went more towards the spicy end. Cayenne pepper and a dash of cumin!, and instead of the balsamic…Frank’s Red Hot.
The wife loved it. It’s in the rotation. Thank you, Emily! That’s *two* from Daily Garnish this month!
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Yum! I got acorn squash in my CSA box, so I made this tonight (sans champagne vinegar) I also used some OJ half with water to cook the quinoa. Thanks!
And Cullen looks super cute in his jacket and hat!
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Handsome boy and wonderful looking recipe! I think I have an acorn squash on the counter!
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I ended up making these today. They were so tasty! I made the quinoa with chicken broth instead of water. I also added sausage. It was great! Thanks so much :).
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I made this recipe on Saturday night in the time it took my husband to decide he wanted Chinese food for dinner, place the order, and get the delivery :)
I only had butternut squash on hand so mine was more of a grain salad, but it was delicious! Thanks for the great flavor combination idea.
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Made this tonight and it was delicious! I cut my squash in half and they each made 2 huge servings. Such a wonderful fall recipe that smells amazing while it’s cooking! Will definitely be made again :)
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DELICIOUS. Thanks for sharing!
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wow! this was so good!! thank you for sharing :)
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Just had this for dinner tonight and OMG! I added ground beef and a little chili powder, I live in a house of meat eaters. I think next time I’ll add some chopped walnuts for some crunch but the flavors were perfect! My husband, who is in school for culinary, took one bite and said, “This is good enough for a menu! I’d pay at least $10 for this!”
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this is on tap for the weekend! woohooo!
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This was a great recipe! I got home from work and my meat-loving, quinoa-disliking husband hadn’t prepped anything for dinner despite being home all day, so I had no meat to whip up a dinner other than canned tuna. I DID however have 2 acorn squash and some quinoa.
I usually don’t spend this much time on after-work dinners now that we have a baby, but this was totally worth the wait and all three of us could partake. All three of us have leftovers for today, too. Husband loved it. Baby ate 3 handfuls of the stuff before she started throwing food on the floor for the dog & I added this to my list of acorn squash recipes. :) I might add cayenne next time, though. We like our spicy food here.
Thanks!
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Cara Reply:
December 11th, 2012 at 5:43 am
PS. I should also say I didn’t have champagne vinegar, so I used distilled vinegar mixed with orange juice. I’m not a chef…it turned out great anyway.
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