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Golden stuffed acorn squash baked halves filled with quinoa, turkey, cranberries, and pecans on a white ceramic plate, garnished with fresh herbs

Simple Acorn Squash Baked Recipe - Stuffed with Quinoa & Fall Flavors

This stuffed baked acorn squash recipe transforms a humble winter vegetable into a cozy, nutritious centerpiece. Filled with quinoa, turkey, cranberries, and pecans, it delivers the perfect sweet and savory balance for family dinners or festive holiday spreads.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 portions
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 medium acorn squashes halved and seeds removed
  • 1 tablespoon olive oil for brushing
  • Pinch of salt and freshly ground pepper
  • 1 cup cooked tri-color quinoa
  • 1/2 pound ground turkey or Italian sausage cooked and crumbled
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 small Honeycrisp apple diced
  • 1/2 cup dried cranberries
  • 1/4 cup toasted pecans chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1/4 cup vegetable or chicken broth

Method
 

  1. Preheat oven to 400°F (200°C). Halve and deseed acorn squashes. Brush with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet.
  2. Roast for 30-35 minutes until fork-tender and caramelized at the edges.
  3. Meanwhile, cook ground turkey in a skillet until browned. Add onion and garlic, cooking until translucent.
  4. Stir in apple, cranberries, pecans, sage, cinnamon, quinoa, and broth. Season with salt and pepper to taste.
  5. Flip squash halves cut-side up and fill generously with stuffing.
  6. Return to oven for 10-12 minutes until tops are lightly golden.
  7. Let rest 3-4 minutes before serving warm.

Notes

Choose acorn squashes that feel heavy for their size and have smooth, blemish-free skin. Roasting cut-side down ensures even cooking and caramelized flavor.