If you’re searching for the ultimate Thanksgiving recipes dinner recipe, this Stuffed Acorn Squash with Quinoa & Cranberries is a healthy and festive choice. It’s hearty, colorful, and perfect for impressing guests during the holiday season.
Why You’ll Love This Stuffed Acorn Squash Recipe
Stuffed acorn squash is one of those Thanksgiving recipes that strikes the perfect balance between flavor and presentation. The natural sweetness of the roasted squash pairs wonderfully with the savory quinoa stuffing, making it an ideal dinner recipe for cozy holiday meals or weeknight dinners.
Whether you’re serving vegetarians at your holiday table or just looking to include more plant-based options, this dish is a must-try.
Ingredients
For the Roasted Acorn Squash:
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2 medium acorn squashes, halved and seeds removed
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2 tablespoons olive oil
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Salt and pepper, to taste
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1 teaspoon maple syrup (optional, for brushing)
For the Quinoa Cranberry Stuffing:
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1 tablespoon olive oil
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1 small yellow onion, finely chopped
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2 cloves garlic, minced
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1 cup uncooked quinoa
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2 cups vegetable broth or water
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½ cup dried cranberries
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½ cup chopped pecans or walnuts (optional)
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground sage
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Salt and pepper, to taste
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2 tablespoons fresh parsley, chopped (for garnish)
Kitchen Tools You’ll Need
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Sharp knife
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Spoon (for scooping seeds)
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Baking sheet
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Parchment paper (optional)
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Medium saucepan with lid
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Skillet or sauté pan
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Mixing spoon
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Measuring cups and spoons
Step-by-Step Instructions
1: Preheat and Prepare the Squash
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Preheat your oven to 400°F (200°C).
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Cut the acorn squash in half from stem to tip. Scoop out the seeds with a spoon and discard or save them for roasting.
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Brush the cut sides of each squash half with olive oil and a light drizzle of maple syrup (optional).
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Season with salt and pepper, then place cut-side down on a parchment-lined baking sheet.
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Roast for 35–40 minutes, or until the flesh is tender and golden brown around the edges.
2: Cook the Quinoa
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While the squash is roasting, rinse the quinoa under cold water using a mesh strainer.
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In a medium saucepan, combine quinoa and broth (or water). Bring to a boil.
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Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
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Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
3: Prepare the Stuffing
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In a skillet, heat olive oil over medium heat.
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Add chopped onion and sauté for 3–4 minutes until translucent.
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Stir in minced garlic and cook for another minute.
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Add the cooked quinoa, cranberries, nuts, cinnamon, nutmeg, and sage to the skillet.
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Mix well and season with salt and pepper to taste. Cook for 2–3 minutes until warmed through.
4: Assemble & Serve
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Remove the roasted squash from the oven and flip them cut-side up.
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Spoon the quinoa stuffing generously into each squash half.
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Top with fresh parsley and an extra sprinkle of nuts if desired.
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Serve warm as a festive main or hearty side dish.
Tips for Success
1. Make It Ahead of Time
You can roast the squash and prepare the quinoa stuffing up to a day ahead. Store them separately in the fridge and reheat just before serving.
2. Switch Up the Filling
This recipe is flexible. Try adding:
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Cooked lentils for extra protein
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Chopped apples or roasted sweet potatoes for more sweetness
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Feta cheese or goat cheese for a tangy twist
3. Make It Vegan or Gluten-Free
The recipe is naturally vegan and gluten-free. Just ensure that your vegetable broth is gluten-free if needed.
4. Serve as a Main or Side
These stuffed acorn squash halves make a beautiful vegetarian main course, or you can cut each half in two for elegant side portions.
Nutritional Information (Per Stuffed Half – Approximate) Thanksgiving recipes Dinner recipe
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Calories: 330 kcal
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Protein: 8g
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Fat: 14g
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Carbohydrates: 47g
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Fiber: 6g
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Sugar: 12g
Packed with fiber, antioxidants, and plant-based protein, this recipe makes a smart addition to your holiday menu or healthy weeknight dinner.
Why This Makes a Perfect Thanksgiving Recipe
Thanksgiving is the season of warmth, family, and gratitude—and nothing says gratitude like a homemade dish that’s both delicious and nourishing. This stuffed acorn squash combines the rustic charm of fall vegetables with the bright zing of cranberries and comforting spices. It’s colorful, flavorful, and fits right into your spread of Thanksgiving recipes.
Unlike heavier mains, this dinner recipe is light enough to leave room for pie, but satisfying enough to stand on its own. Plus, it makes an ideal option for guests who follow plant-based or gluten-free diets—no special substitutions needed.
Suggested Pairings
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Serve With: A crisp green salad with apple cider vinaigrette, roasted Brussels sprouts, or a bowl of butternut squash soup.
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Drink Pairing: Dry white wine (like Sauvignon Blanc) or spiced cider.
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Dessert Ideas: Pumpkin pie, cranberry apple crisp, or a no-bake cheesecake for contrast.
Frequently Asked Questions Thanksgiving recipes Dinner recipe
Can I freeze stuffed acorn squash?
Yes! Wrap each half tightly in foil and store in an airtight container. Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until heated through.
How do I reheat leftovers?
Reheat in the microwave for 2–3 minutes or bake at 350°F until hot.
Can I use butternut squash instead?
Absolutely. Butternut squash makes a great alternative, though you may need to adjust the roasting time depending on size.
Final Thoughts Thanksgiving recipes Dinner recipe
If you’re searching for healthy, flavorful Thanksgiving recipes that leave a lasting impression, this Stuffed Acorn Squash with Quinoa & Cranberries is a seasonal standout. It brings together beautiful autumn produce, cozy spices, and the satisfying wholesomeness of a complete plant-based dinner recipe.