Quinoa & Mushroom Stuffed Acorn Squash: Hearty, Healthy, and Satisfying
A harvest-season side that marries nutty grains and savory flavors with a hint of maple.
Quinoa & Mushroom Stuffed Acorn Squash: A Cozy Vegetarian Main
If you’re looking for an impressive, wholesome, and deeply satisfying vegetarian main—or an eye-catching side for your autumn table—look no further than quinoa and mushroom stuffed acorn squash. This recipe combines ingredient versatility, robust flavors, and irresistible textures for a dish that’s as nutritious as it is beautiful. Caramelized acorn squash gets filled with a hearty mixture of quinoa, mushrooms, herbs, almonds, and cheese, all brought together with a fragrant maple rosemary butter glaze.
Why You’ll Love This Acorn Squash Recipe
- Vegetarian and Protein-Packed: Quinoa and mushrooms offer hearty satisfaction without meat, supplying both flavor and nutrients.
- Sweet & Savory Contrast: Rich maple syrup, earthy rosemary, savory mushrooms, and salty cheese create multidimensional taste.
- Make-Ahead Friendly: Many components can be prepped ahead for easy assembly later.
- Versatile Main or Side: Serve as a main for a plant-based meal or as a festive holiday side.
- Customizable: Substitute your favorite mushrooms or nuts to suit flavor preferences and pantry staples.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Acorn squash | 3 large | Halved and seeded |
| Olive oil | 1 tbsp | For roasting squash |
| Kosher salt | 1 1/2 tsp, divided | Enhances flavor |
| Salted butter | 7 tbsp | For glaze and sautéing |
| Maple syrup | 1/3 cup | Pure maple preferred |
| Fresh rosemary | 2 tbsp, chopped | For infusion |
| Quinoa | 1 cup (dry) | Rinsed and cooked |
| Shallot | 1 large | Finely chopped |
| Mushrooms (shiitake/cremini or mix) | 12 oz | Stems removed, thinly sliced |
| Fresh parsley | 1/2 cup | Finely chopped |
| Parmesan cheese | 1/2 cup, grated | For richness |
| Roasted salted almonds | 1/2 cup | Roughly chopped |
| Black pepper | 1/2 tsp | Or to taste |
Step-By-Step Instructions
1. Roast the Acorn Squash
- Prep the Squash: Preheat your oven to 400°F (200°C). Halve the acorn squash lengthwise and scoop out the seeds.
- Season & Roast: Place squash halves cut-side down on a large, rimmed baking sheet. Drizzle with olive oil, sprinkle with 1/2 teaspoon kosher salt, and rub to coat. Roast for about 30 minutes, or until the flesh is tender when pierced with a fork.
2. Make the Maple Rosemary Butter
- Combine & Heat: While the squash roasts, melt 5 tablespoons of the butter in a small saucepan over low heat. Stir in the maple syrup and chopped rosemary. Let it infuse gently without boiling. Set aside for brushing and drizzling.
3. Caramelize the Squash
- Flip & Brush: After 30 minutes, turn the squash halves cut-side up. Using a pastry brush, coat the flesh with about 2 tablespoons of your maple rosemary butter.
- Return to Oven: Roast the glazed squash for another 5-10 minutes, until deeply tender and slightly caramelized on top. Reserve the remaining maple rosemary butter for later.
4. Cook the Quinoa
- Prepare Quinoa: Cook 1 cup dry quinoa according to package instructions (typically, combine quinoa and water in a 1:2 ratio, bring to a simmer, cover, and cook 15-20 minutes).
- Fluff & Set Aside: Once tender, fluff quinoa with a fork and set aside.
5. Sauté the Mushrooms and Shallot
- Sauté Shallot: Melt the remaining 2 tablespoons butter in a large cast-iron or heavy skillet over medium-low heat. Add the chopped shallot and cook, stirring, until softened and golden, 8-10 minutes.
- Sauté Mushrooms: Raise the heat to medium-high. Add the sliced mushrooms and 1/2 teaspoon salt. Sauté, stirring occasionally, until the mushrooms are browned and most moisture has evaporated, about 4-6 minutes. Remove pan from heat.
6. Prepare the Stuffing Mixture
- Mix Filling: In a large bowl, combine the cooked quinoa, sautéed mushrooms and shallot, parsley, parmesan cheese, chopped roasted almonds, and the remaining 1/2 teaspoon each salt and pepper. Toss until everything is evenly distributed.
7. Assemble & Bake
- Stuff Squash: Generously spoon the filling into each roasted acorn squash half. Pack it lightly to keep the filling fluffy.
- Drizzle to Finish: Just before serving, drizzle the reserved maple rosemary butter over the stuffed squash for extra flavor and sheen.
What others are reading
Tips for Best Results
- Use a mix of mushrooms (shiitake, cremini, button) for deeper umami flavor.
- Roast squash cut-side down first for even cooking and sweet caramelization.
- For extra crunch, reserve a few chopped almonds to sprinkle over the final drizzle of maple butter.
- Want vegan-friendly? Use plant-based butter, swap in nutritional yeast for parmesan, and ensure maple syrup is pure.
- Pre-cooking the filling keeps it light; avoid packing stuffing too tightly, which can make it dense.
Serving Suggestions & Pairings
- Main Course: Serve two halves as a hearty main, paired with a simple green salad and crusty bread.
- Holiday Side: Serve as a showstopper side dish at Thanksgiving or any autumn feast alongside roasted turkey, mashed potatoes, or green beans.
- Custom Toppings: Add a handful of pomegranate seeds, extra cheese, or a spoonful of Greek yogurt to each squash half before serving.
Variations and Substitutions
- Swap Grains: Try wild rice, farro, or brown rice instead of quinoa for a different texture and flavor profile.
- Change the Cheese: Feta, goat cheese, or vegan cheesy shreds can be substituted for parmesan for different tastes or dietary needs.
- Nuts: Walnuts, pecans, or pumpkin seeds substitute beautifully for almonds.
- Add Protein: Top with crumbled cooked sausage (for non-vegetarians) or chickpeas for more protein and heartiness.
Make-Ahead, Storage, and Reheating Tips
- Make-Ahead: Roast the acorn squash, prep the mushroom-quinoa filling, and make the maple butter up to one day in advance. Store each component separately in the fridge.
- Refrigerate: Fully assembled (but not yet baked) stuffed squash can be covered and stored in the refrigerator for up to 2 days.
- Freeze: Squash halves and filling freeze well separately. Allow to thaw overnight in the fridge, then assemble and bake as directed.
- Reheat: Rewarm stuffed squash in a 350˚F oven, covered loosely with foil, for 15-20 minutes, or until hot throughout.
Nutritional Benefits
- Fiber-Rich: Both acorn squash and quinoa contribute dietary fiber for digestive health.
- Complete Protein: Quinoa provides all 9 essential amino acids, boosting satisfaction and muscle health.
- Antioxidants: Squash, mushrooms, and parsley all offer antioxidative compounds beneficial for wellness.
- Good Fats: Almonds provide healthy monounsaturated fats for balance and sustained energy.
Frequently Asked Questions (FAQs)
Q: Do I have to peel acorn squash for roasting?
A: No, the skin of acorn squash becomes tender during roasting and is safe to eat. Most people enjoy the edible skin, but you can also scoop out the filling if preferred.
Q: Can I use another grain instead of quinoa?
A: Yes. Cooked wild rice, farro, or brown rice all work well as substitutes if you don’t have quinoa on hand.
Q: What other mushrooms work for the filling?
A: Shiitake, cremini, white button, portobello, or oyster mushrooms are all excellent. A blend deepens the flavor and texture.
Q: How do I choose a ripe acorn squash?
A: Choose squash that feels heavy for its size, has a dark green outer skin with a patch of orange, and is free of soft spots or blemishes.
Q: Is this recipe gluten-free?
A: Yes! All the core ingredients—acorn squash, quinoa, mushrooms, butter, and cheese—are gluten-free. Always double check packaged products for certification if needed.
Chef Tips and Presentation Ideas
- For Perfectly Caramelized Squash: Generously brush the cut side with maple rosemary butter during the final roasting for golden color and amplified flavor.
- Serving for a Crowd: Double the recipe and use a large oven-safe tray. Assemble and bake just before guests arrive for the freshest taste and texture.
- Make it Elegant: Garnish each finished half with extra chopped parsley, a sprinkle of cheese, and a small rosemary sprig for a restaurant-worthy look.
- Cooking with Kids: Let children mix the stuffing and spoon it into squash bowls for a fun, hands-on family activity.
More Creative Ways to Use Acorn Squash
- Bake acorn squash rings tossed in olive oil and spices as oven fries.
- Roast and mash acorn squash as a creamy side to grilled meats or in grain bowls.
- Try stuffing with wild rice, pecans, cranberries, and feta for a holiday twist.
Recipe Card: Quinoa & Mushroom Stuffed Acorn Squash
Yield: 6 servings (3 squash, halved)
Total Time: 1 hour 6 minutes
- 3 large acorn squash, halved and seeded
- 1 tbsp olive oil
- 1 1/2 tsp kosher salt, divided
- 7 tbsp salted butter, divided
- 1/3 cup maple syrup
- 2 tbsp fresh rosemary, finely chopped
- 1 cup dry quinoa (cooked as per package)
- 1 large shallot, finely chopped
- 12 oz mushrooms, stems removed and thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/2 cup parmesan, grated
- 1/2 cup roasted salted almonds, chopped
- 1/2 tsp black pepper
- Preheat oven to 400°F. Cut squash in half, remove seeds, and rub with olive oil and 1/2 tsp salt. Roast cut-side down 30 minutes.
- Melt 5 tbsp butter with maple syrup and rosemary over low; set aside.
- Flip squash, brush with 2 tbsp maple butter, and roast 5-10 mins more.
- Cook quinoa per package instructions.
- Melt remaining 2 tbsp butter, sauté shallot 8-10 mins, add mushrooms and 1/2 tsp salt; cook until golden, 4-6 mins.
- In bowl, toss quinoa, mushroom mixture, parsley, parmesan, almonds, 1/2 tsp each salt and pepper. Stuff mixture into squash. Drizzle with remaining maple butter and serve.
Conclusion
Quinoa and mushroom stuffed acorn squash brings together everything you love about comfort food in a plant-forward, festive package. It’s wholesome, versatile, and perfect for both weeknight meals and special occasions. Once you try this recipe, it will earn a permanent spot in your cozy cooking repertoire—acorn squash has never tasted better.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a34946015/quinoa-and-mushroom-stuffed-acorn-squash-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a38124313/stuffed-acorn-squash-recipe/
- https://www.eatyourbooks.com/library/recipes/2856308/quinoa-and-mushroom-stuffed-acorn
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g62707944/winter-squash-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g40721287/acorn-squash-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/g34917350/quinoa-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32961068/mushroom-recipes/
Similar Articles
Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
Read full bio of Sneha Tete
Read full bio of Sneha Tete
