Delicious Vegan Cranberry Pecan Stuffed Acorn Squash

/ Vegan Recipes / By

Looking for a stunning centerpiece for your next gathering? This Vegan Cranberry Pecan Stuffed Squash is not only visually appealing but also packed with flavor. It’s a perfect vegan recipe that will impress both vegans and non-vegans alike. The combination of roasted squash, tangy cranberries, and crunchy pecans creates a delightful dish that’s sure to please.

Imagine the warm, earthy flavor of roasted acorn squash filled with a hearty mixture of quinoa, cranberries, and nuts. This dish is not just food; it’s an experience, capturing the essence of fall in every bite. Plus, it’s easy to make, requiring just a handful of ingredients and minimal effort.

Vegan Cranberry Pecan Stuffed Squash Recipe

Stuffed acorn squash with quinoa, cranberries, and pecans on a rustic wooden table, garnished with parsley.

This Vegan Cranberry Pecan Stuffed Squash is a delicious, wholesome dish made with acorn squash, quinoa, cranberries, and pecans. The sweet and savory flavor combination makes it a satisfying main course or side dish for any occasion.

Ingredients

  • 2 acorn squash, halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1 teaspoon cinnamon
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Squash: Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 25-30 minutes, or until tender.
  3. Cook the Quinoa: In a medium saucepan, bring vegetable broth or water to a boil. Add the quinoa, cover, and reduce to a simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  4. Mix the Filling: In a large bowl, combine the cooked quinoa, dried cranberries, chopped pecans, cinnamon, and additional salt and pepper to taste.
  5. Stuff the Squash: Once the squash is roasted, carefully flip them cut side up. Fill each half with the quinoa mixture, pressing down gently to pack it in.
  6. Bake Again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes.
  7. Serve: Garnish with fresh parsley if desired, and serve warm.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Nutrition Information

  • Servings: 4 servings
  • Calories: 320 kcal
  • Fat: 15g
  • Protein: 8g
  • Carbohydrates: 45g