Rose: Acorn Squash

On Monday night, I made the most delicious fall treat: stuffed acorn squash.


I make this dish a few times a year – due to the seasonal availability of squash – and I enjoy it every time. It’s always a fun process, figuring out what would go well with the squash. This faux stuffing was a nice complement to the sweetness of the squash and even better once I added some spice. The recipe follows.



  • Acorn squash, split in half
  • 1 cup quinoa or couscous
  • 1/2 red onion
  • 3 cloves garlic
  • 1/2 cup dried cranberries
  • 1/4 cup pecans
  • 1 tsb. cumin
  • salt, pepper to taste
  • olive oil
  • hot sauce (optional – gives it a nice kick)


1. Split acorn squash in half. Remove seeds. Bake for 50 minutes at 400 degrees, face down. Be sure to add 1/4 inch water to the bottom of your pan so it doesn’t dry out.

2. Make your grain according to the directions. In a large pan, sauté the onions in olive oil until softened. Then, add the garlic and sauté  another 1-2 minutes.

3. Add the quinoa, cranberries, pecans, cumin, salt, pepper, and stir.

4. Once the squash is tender, scoop one cup of stuffing into the center of the squash. Enjoy!