Stuffed Delicata Squash with quinoa, cranberries and pistachios make for a pretty presentation on any holiday table, or simply enjoy anytime during the season for a flavorful and filling meal!
This is the time for winter squashes and all their wonderful flavors! Healthy and nutritious, these stuffed squashes are a wonderful addition the meal rotation and pair well with a simple green salad.
This recipe can be dressed up fancy or kept simple, depending on your mood or occasion. Keep it to a few ingredients, while adding more to add complexity to the dish.
I’ve made this with just a six ingredients (squash, quinoa, cranberries, pistachios, oil and salt) and it was great, but adding a few other components, like a bit of thyme and mint gives it more depth and flavor.
Let this be a template for you to create a quinoa stuffing to your liking. I encourage you to play around with the ingredients adjusting to your personal tastes.
Stuffed Delicata Squash Ingredients
Here’s what you’ll need to make these delicious stuffed squash recipe. Tips and ideas are included too!
- Delicata squash – Delicata squash is so easy to work with and preps and cooks easily. If you want to change it up, arcorn squash also works well in this recipe!
- Quinoa – Quinoa (wiki) is my favorite grain, well technically it’s a seed but can be prepared like a grain. It’s a complete protein, full of fiber and a good source of calcium, magnesium and iron making it a great alternative to grains. And it’s gluten free. Here I used a blend of pearl and tri-colored quinoa. I like blending the two so there is just a few specks of the darker quinoa, but one color would be fine.
- Cranberries – The cranberries add a little sweetness. To keep this refined sugar free, look for organic or unsweetened cranberries.
- Pistachios – Adds crunch, protein and subtle, unique flavor. Pecans would be nice too!
- Chickpeas – Rich in protein and fiber, chickpeas (aka garbanzo beans) adds heartiness and make each serving well-balanced.
- Shallot – If you don’t have shallot on hand, use 1/2 of a red onion.
- Thyme – I love thyme and it pairs well with all the flavors. If you don’t have it on hand, it’s ok, you can still pull of delicious stuffed squashes.
- Mint – Mint adds a nice layer of flavor, but can be optional.
- Pure Maple Syrup – Used to brush the delicata squash with before roasting, keeping this recipe oil-free. You can also use olive oil if you prefer.
- Salt & Pepper – Use plenty of salt & pepper for the most flavor!
How To Make Stuffed Winter Squash with Quinoa, Cranberry & Pistachio Stuffing
Making this stuffed winter squash recipe is straight forward, easy and ready in under 1 hour.
- Prep delicata squash. Be sure to scrub the squash well since you’ll be eating the whole thing.
- Roast the squash: Delicata squash is super easy to roast, simple place it on a baking sheet and bake for 35 – 40 minutes at 375.
- Make the quinoa stuffing: Quinoa takes about 15 minute of cook time and 10 minutes of resting, so it can be made as the stuffing is in the oven. It comes together easily and only takes one pot. Just be sure to season well with salt and pepper.
- Assemble the stuffed squash: Once squash is ready, remove any thyme leaves and fill each half with the quinoa stuffing (shown below). Top with mint or parsley and enjoy!
How To Store Leftovers
- Refrigerator: Leftovers will keep for 4 – 5 days in the refrigerator, stored in a covered container. It makes a great meal prep for using these multi-use containers (affiliate link).
- Freezer: Stuffed squash freezes well for up to 2 – 3 months. Use freezer safe containers (like the ones mentioned above) or baggies to keep it from getting freezer burn. Let thaw before reheating.
- Reheat: Re-warm stuffed squash in the oven at 350 degrees for 10 – 15, until warmed through. You can also zap them for a few minutes, checking for doneness every 30 seconds.
- Make ahead: You can easily make the your stuffed acorn squashes ahead of time and keep stored, covered, in the refrigerator. Simply reheat in the oven or microwave before serving.
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 delicata squash recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
STUFFED DELICATA SQUASH + QUINOA, CRANBERRY & PISTACHIO
Flavorful and nutritious, stuffed delicata squash is a healthy way to celebrate the fall season! Winter squash is a colorful centerpiece for the holiday table too!
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Category: Entree
- Method: Roast, Simmer
- Cuisine: Vegan, American
- 3 delicata squash, sliced in half lengthwise and seeds removed
- 1 tablespoon pure maple syrup or olive oil
- 2 teaspoons thyme, fresh or dried
- 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
Preheat oven to 375 degrees F.
Prep and roast the squash: Wash and dry squash. Slice each squash in half lengthwise, 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 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 heat to low and simmer for 15 minutes. Remove lid and let set 7 – 10 minutes. Add pistachios, cranberries, shallots, salt, pepper and any other optional ingredients. Toss well to combine.
Assemble: Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.
Store: Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days.
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 to your preference.
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). For more of my favorite cooking tools, shop my kitchen essentials!
Updated: Stuffed Delicata Squash + Quinoa originally published October 2013 and has been updated November 2019 with new photos and helpful tips. The original recipe included acorn squash and has been modified to only include delicata squash, but feel free to use acorn squash as it cooks the same way. I also added chickpea to round out the nutritional profile. Enjoy!