Welcome back to the Fall Harvest to Table series! Today, we’re making one of my favorite seasonal recipes—Stuffed Delicata Squash with Quinoa, Cranberries, and Pecans. 🍂 Delicata squash is a perfect choice for fall. Its naturally sweet, nutty flavor pairs beautifully with savory stuffing, making it a cozy dish that brings out the best of fall’s bounty.

This recipe is easy to make and features wholesome ingredients like quinoa, cranberries, and pecans. Whether you’re using squash from your garden or picking one up at the farmers market, it’s a versatile dish that works well for weeknight dinners or as a special side at your next gathering. Here’s how to make the stuffed delicata squash.

Stuffed Delicata Squash

This recipe brings out the natural sweetness of delicata squash while adding a savory and hearty stuffing, making it perfect for a cozy fall meal.

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Servings

Ingredients

2 delicata squash halved lengthwise and seeds removed
1 cup quinoa cooked
1/4 cup dried cranberries
1/4 cup pecans chopped
1/4 cup feta cheese optional
1 tablespoon olive oil
1 small shallot diced
1 clove garlic minced
1 teaspoon fresh thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the oven to 400°F. Brush the delicata squash with olive oil, season with salt and pepper, and roast cut-side down for 25-30 minutes.
Sauté the shallot and garlic, then mix in cooked quinoa, cranberries, pecans, and thyme.
Stuff the roasted squash with the quinoa mixture and top with feta if desired. Return to the oven for 5-10 minutes, garnish with parsley, and enjoy!

Tried this recipe?Comment below and let me know how it was!

Hope you enjoy this recipe! For other fall harvest recipes, check out this section of the blog here. And be sure to check out the video of this recipe coming together below! Happy cooking! XO