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Roasted delicata squash halves stuffed with quinoa, dried cranberries, toasted pecans, feta and fresh herbs.

Easy Stuffed Delicata Squash with Quinoa and Cranberries

Tender roasted delicata squash filled with savory quinoa, dried cranberries, toasted pecans, feta, and fresh herbs for an easy vegetarian fall dinner or Thanksgiving side.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Roasted Delicata Squash
  • 2 medium delicata squash
  • 1½ tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Quinoa Cranberry Filling
  • ¾ cup uncooked quinoa rinsed
  • 1½ cups low-sodium vegetable broth
  • ½ cup dried cranberries
  • ½ cup roughly chopped pecans
  • ½ cup crumbled feta cheese
  • ½ medium yellow onion finely diced
  • 2 garlic cloves minced
  • ¼ cup chopped fresh parsley
  • ½ teaspoon dried thyme
  • 1½ tablespoons extra-virgin olive oil
  • 1 teaspoon pure maple syrup
  • Salt and freshly ground black pepper to taste

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and thoroughly dry the delicata squash.
  3. Cut each squash lengthwise and scoop out the seeds and stringy centers.
  4. Brush cut surfaces with 1½ tablespoons olive oil and season with salt and pepper.
  5. Place squash cut-side down on the prepared baking sheet.
  6. Roast for 20–25 minutes until tender but still sturdy enough to hold filling.
  7. Turn squash cut-side up and set aside.
  8. Rinse quinoa thoroughly in a fine-mesh sieve.
  9. Combine quinoa and vegetable broth in a saucepan.
  10. Bring to a boil, reduce heat, cover, and simmer for approximately 15 minutes or until liquid is absorbed.
  11. Remove from heat, rest covered for 5 minutes, then fluff with a fork.
  12. Toast pecans in a dry skillet over medium-low heat for 3–5 minutes. Remove and set aside.
  13. Add remaining olive oil and diced onion to the skillet.
  14. Cook for 4–5 minutes until softened.
  15. Add garlic and cook for approximately 30 seconds.
  16. Stir in cooked quinoa, cranberries, thyme, maple syrup, salt, and pepper.
  17. Fold in toasted pecans.
  18. Remove from heat and add parsley.
  19. Fold in most of the feta, reserving some for topping.
  20. Spoon the quinoa mixture generously into each roasted squash half.
  21. Top with remaining feta.
  22. Bake for another 8–10 minutes until heated through.
  23. Garnish lightly with fresh parsley and serve warm

Notes

  • Delicata squash skin is edible, so there's no need to peel it.
  • Scrub the squash thoroughly before cooking.
  • Roast cut-side down for better caramelization.
  • Avoid over-roasting before stuffing or the squash halves may collapse.
  • Rinse quinoa thoroughly before cooking.
  • Toasting the pecans improves their flavor and crunch.
  • Cooked wild rice can replace quinoa.
  • Goat cheese can replace feta.
  • For a vegan version, omit the feta or use a dairy-free alternative.
  • Store leftovers refrigerated for up to 4 days.