Delicata Squash Stuffed with Dried Fruit and Nuts
Elevate your autumnal dining with this irresistible recipe for Delicata Squash Stuffed with Dried Fruit and Nuts! Perfectly roasted delicata squash halves are filled with a vibrant blend of protein-packed quinoa, sweet dried cranberries, apricots, and the satisfying crunch of walnuts and pecans. A touch of warm spices like cinnamon and nutmeg enhances the natural sweetness of the squash, while an optional drizzle of honey adds a subtle indulgence. This wholesome dish is not only a feast for the senses but also incredibly versatile—serve it as a stunning side dish or a delightful vegetarian main course. Quick to prepare and full of fall flavors, this recipe is guaranteed to impress at your next holiday gathering or cozy meal at home.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 whole Delicata squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Cooked quinoa
- 0.25 cup Dried cranberries
- 0.25 cup Chopped dried apricots
- 0.25 cup Chopped walnuts
- 0.25 cup Chopped pecans
- 0.25 teaspoons Ground cinnamon
- 0.125 teaspoons Ground nutmeg
- 1 tablespoon Honey (optional for sweetness)
- 2 tablespoons Fresh parsley (for garnish, optional)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the delicata squash in half lengthwise and scoop out the seeds with a spoon.
Rub each squash half with 1 tablespoon of olive oil, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet and roast in the oven for 25 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, prepare the stuffing by mixing the cooked quinoa, dried cranberries, dried apricots, chopped walnuts, and chopped pecans in a large bowl.
Season the mixture with ground cinnamon, ground nutmeg, and the remaining 0.5 teaspoon of salt. If a sweeter flavor is desired, stir in 1 tablespoon of honey.
Once the squash halves are roasted, remove them from the oven and allow them to cool slightly. Flip them over so the cut side is facing up.
Spoon the prepared stuffing mixture into each squash half, packing it gently without overfilling.
Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the filling is heated through and slightly golden on top.
Remove the stuffed squash from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 22.1 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
