Stuffed Acorn Squash, Fall Harvest Edition

Fall harvest is the best harvest, right? Well, at least until spring comes and we’re blackberry-picking and getting ready for some tomatoes and then apple-picking all over again. I just love food, and Portland has some of the best and the freshest, available year-round. When I can get downtown on a Saturday, I love to hit the PSU Farmers’ Market. Every other day? I run down the street to the Kruger’s Farm Market on North Lombard. Open year-round, and on weekends you can taste local wines right there under the tent. Next door, grab fresh fish, coffee, or craft beers and sit at a picnic table to enjoy your fresh food and local tastes.

This week, I picked up an acorn squash and some apples in my grocery loot. I knew I wanted to do some sort of stuffed squash, so I started thinking about what else I could add to the apples to make a filling and nutrient-dense stuffing. Here’s what I landed on.

Quinoa and Fall Fruit-Stuffed Acorn Squash

Serves 2


  • 1 acorn squash
  • 1/2 c cooked quinoa
  • 1/4 c sliced apple (I used Gala)
  • 1 Tbsp chopped dried cranberries
  • 2 Tbsp chopped pickled peaches (I did this myself, by letting chopped peaches sit in apple cider vinegar for about three weeks. Drain the vinegar and cook with it; save the peaches for stuffings, relishes, and marinades).
  • 1 Tbsp goat cheese, crumbled
  • salt and pepper


Preheat your oven to 375 degrees.

Slice the acorn in half. I did it so that the halves were deeper than they were long, but either way works.

Drizzle olive oil over each half, sprinkle salt and pepper over the top, and bake at 375 for about 15 minutes.

While squash halves are roasting, prepare the quinoa. I used Trader Joe’s Red Quinoa, which cooks in about 15-20 minutes on the stovetop. While the quinoa is cooking, chop the apples, peaches, and cranberries in to small pieces.

Toss fruit, quinoa, and goat cheese in a bowl. The hot, cooked quinoa will help the goat cheese melt down a bit.

Spoon quinoa and fruit mixture into each of the squash halves and return to the oven for 15-20 minutes.

fall harvest stuffed acorn squash

During this time, I also roasted some brussels sprouts and fish for a complete meal, but you can serve this as a side along just about anything.


Doniree is based in Portland, Oregon, where she is pretty damn thrilled about the Pacific Northwest's focus on local and seasonal food and great wine. When she's not at home, she's on the hunt for the best brunch, the best happy hour, and the best whiskey bar a city has to offer.

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6 thoughts on “Stuffed Acorn Squash, Fall Harvest Edition

  1. Jamie

    I’ll have to change a few things to make it paleo friendly, but this was exactly what I needed to see. I have an abundance of squash at home from my CSA deliveries!

    1. doniree Post author

      Hey! What kind of changes would you make? We’ve been talking about Paleo-izing some of our meals, not going totally Paleo (for one thing, we’re cutting back on meat) but trying some new variations on things. Other than the goat cheese, what would you change here?

  2. Stevie

    I made almost the exact same thing a few weeks ago. Stuffed acorn squash was always a fall staple in our house growing up and I love making it now as an adult and changing up the stuffing mixture. So yummy!

  3. Pingback: Plant-Based Post-CleanseTransition Meals

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