Quinoa Stuffed Acorn Squash

This delicious vegetarian holiday roast features roasted acorn squash filled with a flavorful medley of quinoa, wild mushrooms, cranberries, and pecans. Topped with a bright and briny Muffuletta Hot Sauce and a sweet balsamic glaze, this dish bursts with festive flavors that will impress all your guests.


  • 2 large acorn squash
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup wild mushrooms, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoons Muffuletta Hot Sauce


  1. Preheat the oven to 400°F (200°C). Cut each acorn squash in half and remove the seeds.
  2. Rub the insides of the squash with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes, until tender.
  3. Meanwhile, rinse the quinoa under cold water and drain. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for 15 minutes or until the broth is absorbed and the quinoa is fluffy.
  4. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent. Add the mushrooms and cook until they release their moisture and become golden brown.
  5. In a large bowl, combine the cooked quinoa, mushroom mixture, dried cranberries, pecans, and parsley. Season with salt and pepper to taste.
  6. Once the acorn squash halves are done roasting, turn them cut-side up and fill each one with the quinoa stuffing, pressing gently.
  7. In a small bowl, whisk together the balsamic vinegar and maple syrup. Drizzle the mixture over the stuffed squash.
  8. Place the stuffed squash back in the oven and roast for an additional 10 minutes, until the filling is heated through and the flavors meld together.
  9. Serve the Festive Stuffed Squash warm, garnished with extra fresh parsley and a splash of Muffuletta Hot Sauce.