| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 13g | 2.5g | 47g |
| sugars | fibre | protein | salt |
| 6g | 6g | 8g | 0.6g |
Why I Love French Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans
There is no denying my love for the vibrant and diverse palette of my Caribbean-Spanish roots, and that flavor diversity is clearly seen in one of my favorite recipes, the delightful French dish: Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans. This recipe is much like a waltz—simple in its composition, but extravagant in its flavor profile and presentation, turning humble vegetables and grains into a true grand ball.
Inspiration Behind The Dance
Though this dish may not exactly scream tapas or tropical cocktails, its inspiration comes from the warm earthy flavors that elegantly align with those of my cultural heritage. I discovered the wonder of combining squash, quinoa, cranberries, and pecans through renowned French chef, Julia Child, who pioneered the idea of introducing French cuisine to the American public. Her masterful mix of ingredients and bold approach to flavor never fails to amaze me, and this recipe is no exception.
The Fiesta of Flavors
Taste-wise, the Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans is an absolute stunner. The nutty and earthy quinoa provides a hearty base contrasted by the tangy rush of cranberries and the buttery crunch of pecans. Swaddled in the comforting sweetness of acorn squash and topped with a sprinkling of savory grated parmesan, this dish is a true treat for the senses.
It fills your palate with notes reminiscent of classic Spanish dishes like Arroz con Pollo where the combination of simple ingredients create an extraordinary flavor outcome. This stuffed acorn squash recipe could be served alongside other traditional Spanish fares such as Garlic Prawns or Patatas Bravas for a festive and utterly delicious meal.
The Perfect Culinary Dance
As a dance teacher, I see the world in movements and rhythm, and that translates to my love for cooking. The culinary process too is its own elegant dance – each step of the recipe preparation, although seemingly simple, conveys its purpose just as in dance. From sautéing onions and garlic until fragrant, toasting the quinoa, to the final act of stuffing the roast acorn squash, each step is a distinct movement, contributing to the overall dance that is this marvelous dish.
Aside from providing a rewarding eating experience, the Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans also paints a picture of culinary elegance on your dining table.
All I can say is, dear friends, keep an open mind, an adventurous palate, and always be ready for the exciting dance of flavors that is waiting for you in the world of cooking!
What You’ll Need
- 3 Acorn Squash, halved and seeds removed
- 3 tablespoons of Olive Oil
- 1 cup of Quinoa
- 1 Onion, finely chopped
- 3 cloves of Garlic, minced
- 1 1/2 cups of Vegetable Broth
- 1 cup of Cranberries, roughly chopped
- 1 cup of Pecans, roughly chopped
- 1 teaspoon of Salt
- 1/2 teaspoon of Black Pepper
- 1 teaspoon of Dried Thyme
- 1/2 teaspoon of Ground Cinnamon
- 1/2 cup of Parmesan Cheese, grated
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice the acorn squash in half, from stem to end. Use a spoon to scoop out the seeds and interior of the squash. Drizzle 2 tablespoons of olive oil over the interiors of the squash halves, and season with salt and pepper. Place them cut side down on a baking sheet and roast in the oven for approximately 30 minutes, or until the squash is tender.
Step Two
While the squash is roasting, cook the quinoa. Rinse the quinoa under cold water and drain. Put it in a saucepan with the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the broth. Remove from heat and set aside.
Step Three
In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step Four
Stir in the cooked quinoa, chopped cranberries, chopped pecans, teaspoon of salt, half teaspoon of black pepper, dried thyme, and ground cinnamon. Cook everything together for a few minutes over medium heat, stirring occasionally, until all ingredients are well combined and heated through.
Step Five
Once the acorn squash is done roasting, remove it from the oven and turn them cut side up. Stuff each acorn squash half with the quinoa mixture, to the top. Sprinkle the grated parmesan on top of the quinoa stuffing.
Step Six
Return the stuffed squash to the oven and continue to roast for another 10 minutes, or until the cheese is melted and slightly browned. Enjoy your Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans hot and fresh out of the oven!
