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Kid-Friendly Stuffed Delicata Squash with Quinoa & Cranberries

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Tender roasted delicata squash filled with fluffy quinoa, tart cranberries, crunchy pecans, and melted cheddar cheese. A healthy, family-friendly dinner that even picky eaters love, ready in about 45 minutes.

Ingredients

Scale
  • 3 medium delicata squash (about 1 pound each)
  • 1 cup quinoa, rinsed
  • 1 ½ cups vegetable broth
  • ⅓ cup dried cranberries
  • ¼ cup pecans, chopped
  • ½ cup shredded sharp cheddar cheese
  • 3 green onions, sliced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: pinch of cinnamon or nutmeg, crumbled feta or goat cheese for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Wash delicata squash, cut in half lengthwise, and scoop out seeds. Place cut-side up on baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender but still holding shape.
  3. While squash roasts, rinse quinoa. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  4. In a small skillet over medium heat, toast chopped pecans for 2-3 minutes until fragrant. Set aside to cool.
  5. In a medium bowl, combine cooked quinoa, toasted pecans, dried cranberries, shredded cheddar cheese, sliced green onions, and chopped parsley. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Stir to combine.
  6. Once squash is roasted and slightly cooled, spoon quinoa mixture into each cavity. Press gently to hold in place.
  7. Return filled squash to oven and bake for 10-12 minutes until filling is heated through and cheese is melted. Optional: broil for 1-2 minutes for a golden top.
  8. Let rest for 5 minutes before serving. Garnish with extra parsley or cheese if desired. Serve warm.

Notes

Don’t overcook the squash in the first round—it should be fork-tender but still firm enough to hold its shape. Season the squash well with salt and pepper. For extra flavor, toast the dry quinoa in olive oil before adding broth. The filling can be made up to 2 days ahead. Leftovers keep in the fridge for up to 4 days and reheat well in the oven at 350°F for 10-15 minutes. To freeze, assemble unbaked stuffed squash, freeze solid, then transfer to a freezer bag; bake from frozen adding 15-20 minutes.

Nutrition

Keywords: stuffed delicata squash, quinoa stuffed squash, kid-friendly dinner, healthy fall recipe, vegetarian stuffed squash, Thanksgiving side dish

Find it online: https://dinadinnertable.com/kid-friendly-stuffed-delicata-squash-with-quinoa-and-cranberries/