Give Thanksgiving Guests the Flavors of the Season – Fall Harvest Stuffed Acorn Squash

There are several thousand stuffed Acorn Squash recipes floating around the internet. I wanted to write one that brings in the flavors of fall and the harvest. This recipe for Fall Harvest Stuffed Acorn Squash ties together squash, pecans, apples, cranberries, plus the traditional herbs of the holiday season, sage, rosemary and thyme. Even a brandy spiced cherry sauce with the flavors of cherry and cloves.

Roasting Squash

Roasting squash can be done different ways. Many recipes call for the squash to be roasted flesh side down. I have found from experience that if you aren’t paying attention to the squash, the flesh side down on the sheet pan can go from caramelized to burnt quick.

Roasting the squash in this recipe can be done flesh side down if you want. I choose to roast flesh side up for the majority of the cook.

Then flip the squash over to brown the squash on the sheet pan in the oven for 5-10 minutes. This gives a good presentation to the squash.

If you are not comfortable with flipping the hot squash on the sheet pan, no problem, just roast flesh side up for an additional 5-10 minutes. The flesh may not be as brown but it will be fork tender and delicious.

Quinoa, is that a grain?

Quinoa is an ancient grain that comes from the Amaranth family and is an edible seed from the plants. Discovered in the Andes mountains near the equator growing between 8000 – 13000 feet. With temperature ranges from 25° at night to 95° during the day.

Quinoa is packed with nutrients. It is high in protein, dietary fiber, B vitamins and dietary minerals – magnesium, phosphorus and manganese. It is also Gluten Free since is it a seed and not a grain that produces gluten.

Quinoa was first used to feed livestock as far back as 7000 years. Humans consuming quinoa is traced back 3000 years. Production of Quinoa is not limited to the Andes mountains any longer. It is now grown in the U.S., Kenya, India and some European countries.

Popularity Leads to Demand

Quinoa had a spike in popularity mostly because of its nutritional benefits. In the mid 2000s, the price for Quinoa started to increase and by 2015 it had tripled. The spike in popularity lead to a strain on the farmers who grew and harvested the crop. This is one contributing factor to the price increase.

Finding similar growing regions around the world has lead to increased production to meet the demands.It is not a cheap food staple but the nutritional benefits are worth it. Quinoa is not as heavy as other starches such as rices, leaving you with not a heavy feeling after eating.

Bob’s Red Mill Tri-Colored Quinoa

Vegetarian, Vegan and Gluten Free

All of the ingredients in this recipe meet Vegetarian, Vegan and Gluten Free dietary preferences. This recipe is great, if you are expecting Holiday guests or get a surprised guest who has dietary need. Put this together in about 45 minutes from start to finish.

Prep and roast the squash, in the meantime, start the quinoa to cook. Prep the vegetables while the squash and quinoa cook. Saute the veggies and add the cooked quinoa and toss to combine adding the fruit and pecans. Fill the squash and serve.

Substitutions for Murray’s Spiced Cherry Preserve

You can substitute a preserve, such as a non spiced preserve. Cherry, peach, apricot or even an apple preserve could work. Still use the brandy with these flavors, add a touch of clove and a splash of balsamic vinegar (not too much, you can always add more you can’t take it out). Look for a balance of flavors that are sweet, slightly acidic and a hint of cloves.

Enjoy the Fall Harvest Stuffed Acorn Squash

Find other Holiday Recipes

Find other Gluten Free & Vegetarian Recipes