Autumn Harvest Stuffed Acorn Squash

Overview

This Autumn Harvest Stuffed Acorn Squash features tender roasted acorn squash halves filled with a hearty mixture of quinoa, wild mushrooms, kale, tart dried cranberries, and crunchy toasted pecans. A drizzle of sweet and nutty maple-tahini glaze brings the flavors together, making it a perfect vegan main dish or side for autumn gatherings.

Why you’ll love it

• Seasonal and wholesome: Showcases nutrient-dense, seasonal produce and whole ingredients.
• Vegan and protein-rich: Packed with plant-based protein from quinoa and nuts.
• Easy to prepare: One baking sheet for roasting and simple stovetop filling.
• Visually stunning: Beautifully presented as stuffed squash halves, perfect for fall celebrations.

Ingredient notes

• Acorn squash: Choose firm squash with no soft spots. Each medium squash yields 2 halves.
• Quinoa: Rinse before cooking to remove bitterness.
• Wild mushrooms: Such as cremini, shiitake, or oyster for earthy flavor.
• Kale: Tuscan kale (also called Lacinato or dinosaur kale) works well; remove tough stems and chop finely.
• Maple-tahini glaze: Combines natural sweetness and creamy texture; make sure to use pure maple syrup.

Step-by-step

Preheat the oven to 200°C (400°F). Cut the acorn squash in half lengthwise and scoop out the seeds.

Brush the cut sides with 1 tablespoon olive oil and season with salt and pepper. Arrange squash cut side down on a baking sheet lined with parchment paper or a silicone mat.

Roast the squash for 30-40 minutes, until tender when pierced with a fork.

While the squash roasts, rinse 150 g (3/4 cup) quinoa under cold water.

Cook quinoa in 360 ml (1.5 cups) vegetable broth or water: bring to a boil, then reduce to a simmer and cover for 15 minutes until liquid is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 200 g (7 oz) assorted wild mushrooms, cleaned and chopped, and sauté for 5-7 minutes until browned.

Add 100 g (3.5 oz) chopped kale and cook for 3 minutes until wilted. Stir in 50 g (1/3 cup) dried cranberries and toasted pecans (about 50 g / 1/3 cup), reserving a few for garnish.

Mix in the cooked quinoa and season with salt and freshly ground black pepper to taste.

In a small bowl, whisk together 60 ml (4 tbsp) tahini, 60 ml (4 tbsp) pure maple syrup, and 1 tbsp lemon juice until smooth, adding a splash of water if too thick.

Remove the roasted squash from the oven and carefully turn cut side up. Spoon the quinoa mixture evenly into the squash halves.

Return to the oven and bake for an additional 10 minutes to warm through.

Drizzle the maple-tahini glaze over the stuffed squash and garnish with reserved toasted pecans.

Serving & storage

• Serve warm as a main course or alongside a crisp autumn salad.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the oven at 175°C (350°F) until warmed through or microwave in short intervals.