Stuffed Delicata Squash with Quinoa, Cranberry & Pistachio
Roasted delicata squash stuffed with a flavorful quinoa filling of cranberries, pistachios, and chickpeas. It’s a delicious, satisfying main or side you’ll make again and again!
Roasted Stuffed Delicata Squash
Winter squash season is here, and stuffed squash is one of our favorite ways to celebrate the season. They’re colorful, flavorful, and always a joy to eat!
These roasted stuffed delicata squash make a showy centerpiece on any holiday table or can be enjoyed anytime during the season for a healthy, satisfying meal.
These hearty stuffed squashes are simple to make, endlessly customizable, and pair beautifully with a fresh green salad on the side.
Keep it minimalist (just 6 ingredients!) or add extras like protein-packed chickpeas, thyme, and mint for deeper flavor and texture.
I think you’ll love these cozy stuffed squashes as much as we do!
Ingredient Notes
This cozy vegan quinoa-stuffed delicata squash is made with simple ingredients. Feel free to swap in what you have — it’s super forgiving!
The Squash & Filling
- Delicata squash — easy to prep and roast (no peeling required!). Swap: acorn squash works beautifully too — just adjust roasting time slightly.
- Quinoa — my favorite grain (technically a seed) — is a complete protein, high in fiber, calcium, magnesium, and iron, plus naturally gluten-free. Tip: Use a mix of pearl and tri-color for subtle visual interest (single color is fine).
- Cranberries — add a pop of tart-sweet flavor. Tip: Choose organic or unsweetened options for a refined-sugar-free option.
- Pistachios — bring crunch, protein, and a subtle nutty taste. Swap: pecans or walnuts are delicious alternatives.
- Chickpeas — canned, drained, and rinsed for added protein, fiber, and heartiness.
Flavor & Seasoning
- Shallot — mild and sweet (swap with ½ red onion if needed).
- Fresh thyme — earthy warmth that pairs perfectly (dried works too, or skip if unavailable).
- Fresh mint — adds a bright, refreshing note (optional but lovely).
- Pure maple syrup — natural sweetener to brush the squash before roasting (keeps it oil-free). Swap: olive oil if you prefer.
- Salt & freshly cracked pepper — season generously for maximum flavor!
***Make sure to scroll down to the recipe card to get the full ingredient list and written recipe.
How To Make Stuffed Delicata Squash
This stuffed delicata squash is surprisingly simple — everything comes together in under an hour, with minimal hands-on time. The squash roasts while the quinoa stuffing simmers, making it easy!
1. Prep & Roast the Delicata Squash
Scrub the squash well (you’ll eat the skin — it’s thin and tender!). Slice in half lengthwise, scoop out the seeds, and place the cut side down on a lined baking sheet. Roast at 375°F (190°C) for 35–40 minutes, until fork-tender and edges are caramelized. (No need to flip — the skin crisps beautifully.)
2. Make the Quinoa Stuffing
While the squash roasts, cook the quinoa in one pot (about 15 minutes cook + 10 minutes rest). Season generously with salt and pepper — it absorbs flavor as it cools. Mix in cranberries, pistachios, chickpeas, thyme, mint, and any extras for texture and depth.
3. Assemble & Serve
Remove the squash from the oven. Remove any thyme sprigs if used. Fill each half generously with the warm quinoa stuffing. Place back in the oven for 10 minutes.
Serve immediately, topped with extra fresh mint or parsley for brightness. You’ll love the contrast between the crispy squash skin and the fluffy filling. Enjoy!
Serving Suggestions
These stuffed delicata squash are beautiful and versatile. Here are some of my favorite ways to serve them:
- As a Main Dish: Serve 1–2 halves per person for a satisfying vegan main course. The quinoa filling is hearty and protein-packed, especially with the added chickpeas.
- As a Side Dish: Serve one half alongside roasted proteins, creamy Scalloped Potatoes, or a big green salad. We recommend this Kale Date Almond Salad!
- Holiday-Ready: They make a colorful centerpiece on a Thanksgiving or holiday table. Garnish with extra pistachios, fresh pomegranate seeds, or a sprinkle of fresh herbs for color and crunch.
- Garnish Ideas: Finish with a drizzle of tahini, balsamic glaze, or a dollop of vegan yogurt. A sprinkle of fresh parsley or pomegranate arils for color and an elegant touch.
Storage & reheating
These stuffed squashes reheat beautifully and taste just as good the next day — great for busy weeks or leftovers you actually look forward to!
- Refrigerator — Store cooled stuffed squash in airtight containers for 4–5 days. The flavors deepen overnight — perfect for meal prep!
- Freezer — Freeze in freezer-safe containers (affiliate link) or zip-top bags for 2–3 months (leave headspace for expansion). Thaw overnight in the fridge before reheating.
- Reheating — Best in the oven at 350°F (175°C) for 10–15 minutes until warmed through (add a splash of water or broth if needed). Microwave works too: cover and heat in 30–60-second bursts, stirring between bursts, until hot.
More Recipes You’ll Love!
- Stuffed Acorn Squash + Wild Rice Medley
- Delicata Squash Fries
- Roasted Butternut Squash Salad
- Butternut Squash Stuffed Shells
- See all winter squash recipes on TSV!
If you try this stuffed squash recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
Print Recipe
Quinoa Stuffed Delicata Squash
- Total Time: 50 minutes
- Diet: Gluten-Free, Vegan
Description
This cozy vegan stuffed delicata squash is filled with fluffy quinoa, cranberries, pistachios, chickpeas, and warm spices. Gluten-free, oil-free adaptable, high in protein & fiber — perfect for fall dinners, meal prep, or a nourishing main dish.
Ingredients
- 3 delicata squash, sliced in half lengthwise and seeds removed
- 1 tablespoon pure maple syrup or olive oil
- 2 teaspoons thyme, fresh or dried
Quinoa Stuffing
- 1 cup dried quinoa, rinsed well
- 1 3/4 cup water
- 1/2 – 3/4 cup dried cranberries
- 1/2 – 3/4 cup pistachios
- 1 shallot, finely diced
- mineral salt & pepper to taste
- 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
add complexity to the quinoa by adding one or more of the following to suit your taste:
- pinch red pepper flakes
- 1/2 cup chopped parsley
- 1/4 cup fresh mint
Instructions
Preheat oven to 375 degrees F. Line a baking sheet with parchment or a silicon mat.
Prep and roast the squash: Wash and dry the squash. Slice each squash in half lengthwise, and remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil or maple syrup. Sprinkle with a bit of mineral salt and thyme. Place on a baking sheet, cut side up. Bake in oven for 35 – 40 minutes, or until squash is tender and pierces easily with a fork.
Quinoa Stuffing: In a medium pot, add quinoa and water, bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove the lid, fluff with a fork, and let it set for 10 minutes. Add pistachios, cranberries, shallots, chickpeas, salt, pepper, and any other optional ingredients. Toss well to combine.
Assemble: Scoop the quinoa into the squash halves, then place back in the oven for 10 minutes to warm if needed, and serve.
Serves 6
Notes
Store: Leftovers can be kept in an airtight container in the fridge for 4–5 days. Freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 10–15 minutes until warmed through. Microwave, covered, and heat in 30–60-second bursts until warmed.
For the quinoa, I used a blend of 1/2 cup white and 1/2 cup tri-color quinoa. Feel free to use all of one type or mix and match as you prefer.
Seek out organic cranberries if possible. Unsweetened is best, but can be hard to find. The ones I have here are from Trader Joe’s, which are organic but sweetened.
RECOMMENDED EQUIPMENT: For roasting the squash, I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links).
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Mian Course
- Method: roast, Simmer
- Cuisine: American
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Healthy and pretty easy to make. I brushed squash with evo and thyme instead of maple syrup. It was filling and Healthy but lacked some zing. Maybe some lemon as suggested earlier