Description
These Harvest Acorn Bowls with Quinoa and Cranberries are a cozy, colorful fall recipe featuring roasted acorn squash, fluffy quinoa, jammy cranberries, and a hint of maple. Perfect as a vegetarian main for gatherings or a nourishing weeknight meal.
Ingredients
Scale
- 2 medium acorn squash, halved and seeded (about 2 lbs total)
- 1 tablespoon olive oil (plus extra for drizzling)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup quinoa (uncooked, rinsed—white, red, or tricolor)
- 2 cups vegetable broth (or water)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/3 cup chopped pecans or walnuts (optional)
- 1/4 cup chopped fresh parsley (or cilantro)
- 2 tablespoons maple syrup
- 1 cup fresh cranberries (or frozen)
- 1 tablespoon maple syrup
- 1/2 tablespoon olive oil
- Pinch of salt
- Optional toppings: crumbled feta cheese or vegan feta, extra chopped herbs (parsley, sage, or rosemary), pumpkin seeds or toasted pepitas
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
- Slice acorn squash in half lengthwise and scoop out seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place squash cut-side down on the baking sheet.
- Roast squash for 30–35 minutes until flesh is fork-tender and edges are caramelized.
- While squash roasts, rinse quinoa under cold water. In a saucepan, combine quinoa, vegetable broth, smoked paprika, garlic powder, and thyme. Bring to a boil, then reduce to low, cover, and simmer until liquid is absorbed and quinoa is fluffy (about 15 minutes). Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- If using nuts, toast pecans or walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
- Toss cranberries with maple syrup, olive oil, and a pinch of salt. Spread on a corner of the baking sheet during the last 10 minutes of squash roasting. Roast until cranberries are blistered and starting to burst.
- In a large bowl, combine cooked quinoa, toasted nuts, chopped parsley, and maple syrup. Stir gently and adjust seasoning to taste.
- Flip roasted squash halves cut-side up. Fill each cavity with quinoa mixture and top with roasted cranberries. Add optional toppings: feta or vegan cheese, extra herbs, and pumpkin seeds. Drizzle with a little more maple syrup if desired.
- Serve immediately while warm. If making ahead, keep components separate until reheating.
Notes
For vegan, use plant-based cheese or skip cheese entirely. For nut-free, substitute nuts with pumpkin or sunflower seeds. Rinse quinoa well to avoid bitterness. Don’t overfill squash to prevent spilling. If using frozen cranberries, add 2 minutes to roasting time. Can be made ahead and reheated; store components separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half with filling
- Calories: 310
- Sugar: 10
- Sodium: 420
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 52
- Fiber: 7
- Protein: 8
Keywords: acorn squash, quinoa, cranberries, vegetarian, fall recipe, gluten-free, Thanksgiving, plant-based, easy dinner, meal prep