Acorn Squash Recipe
Enjoy the cozy flavors of autumn with this acorn squash recipe that brings together sweetness and savory elements. Perfectly roasted and filled with nutritious ingredients, this dish is not only visually stunning but also packed with flavor. Ideal for a family dinner or as a festive side dish, it’s sure to impress your guests. Follow this simple recipe to create a heartwarming meal that celebrates the flavors of the season.
Ingredients
– 2 medium acorn squashes
– 1 cup cooked quinoa
– 1 can black beans, rinsed and drained
– 1 cup corn kernels (fresh or frozen)
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– ½ cup chopped pecans
– ½ cup dried cranberries
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 45 minutes.
Nutritional Value
Each serving (1 stuffed acorn squash half) contains approximately 280 calories, 10g protein, 45g carbohydrates, 8g fiber, and 6g fat. This is for one person, making it a nutritious and satisfying option.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squashes in half and scoop out the seeds.
3. Brush the insides with olive oil and season with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet.
5. Roast in the oven for 25-30 minutes until tender.
6. In a bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, and season with salt and pepper.
7. Stir in chopped pecans and dried cranberries.
8. Remove the squash from the oven and flip them cut-side up.
9. Fill each half with the quinoa mixture.
10. Return to the oven for an additional 10-15 minutes to heat through.
Alternative Ingredients
You can substitute quinoa with rice or farro for a different texture. Black beans can be replaced with chickpeas, and dried cranberries can be swapped for raisins or chopped apples for a unique twist.
Serving and Pairings
This acorn squash dish pairs beautifully with a side of leafy greens or a light citrus salad. It also complements roasted meats or can be served as a standalone vegetarian meal.
Storage and Reheating
Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes. This dish can be frozen before baking; just thaw and bake when ready to serve.
Cooking Mistakes
– Avoid undercooking the squash; it should be tender when pierced with a fork.
– Don’t overfill the squash; leave room for the filling to expand.
– Season your filling well to enhance flavors.
– Use fresh ingredients for the best taste.
– Make sure to rinse canned beans to reduce sodium.
– Allow the squash to cool slightly before filling to prevent burning.
Helpful Tips
– Choose squashes that feel heavy for their size and have a hard shell.
– Experiment with spices to suit your taste preference.
– For added crunch, top with breadcrumbs before the final bake.
– Garnish with fresh herbs for a pop of color and flavor.
FAQs
Can I use other types of squash for this recipe?
Yes, you can use butternut or spaghetti squash as alternatives. Adjust cooking times as needed since different squashes may require varying cooking durations.
What can I serve with acorn squash?
Acorn squash pairs well with roasted meats, salads, or as part of a vegetarian platter. Consider serving it alongside a light soup for a complete meal.
How do I know when the squash is done cooking?
The squash is done when it is tender and easily pierced with a fork. The flesh should be soft and slightly caramelized on the edges.
Can I make this dish vegan?
Yes, this recipe is already vegan-friendly as it does not contain any animal products. Just ensure any added ingredients, like vegetable broth, are also vegan.
How long does it take to cook acorn squash in the microwave?
If using a microwave, cook the squash halves for about 10-15 minutes on high, checking for tenderness. This can be a quicker alternative to roasting.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the filling in advance and assemble the squash just before baking. This saves time on busy days and enhances flavors.
Conclusion
This acorn squash recipe is a delightful way to enjoy seasonal produce while providing a nutritious meal option. Its versatility allows for numerous variations, making it a dish you’ll want to return to time and again. Enjoy the warmth and comfort it brings to your dining table!
Acorn Squash Recipe
Ingredients
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1 can black beans rinsed and drained
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- ½ cup chopped pecans
- ½ cup dried cranberries
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Brush the insides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet.
- Roast in the oven for 25-30 minutes until tender.
- In a bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, and season with salt and pepper.
- Stir in chopped pecans and dried cranberries.
- Remove the squash from the oven and flip them cut-side up.
- Fill each half with the quinoa mixture.
- Return to the oven for an additional 10-15 minutes to heat through.
