Cranberry Walnut Stuffed Squash: 5 Cozy Fall Reasons

Name: Cranberry Walnut Stuffed Squash: 5 Cozy Fall Reasons
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 acorn squashes; 1 cup cooked quinoa; 1/2 cup walnuts, chopped; 1/2 cup dried cranberries; 1/4 cup feta cheese, crumbled; 2 tablespoons olive oil; 1 teaspoon cinnamon; Salt and pepper to taste

Posted on December 3, 2025

Posted by Georgina sami

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Oh my goodness, let me tell you about this Cranberry Walnut Stuffed Squash! It’s one of those dishes that just screams cozy fall vibes, and I can’t get enough of it! I remember the first time I made it—it was a chilly evening, and the smell of the roasting squash filled my kitchen with warmth. The sweet and savory combination of the cranberries and walnuts is simply divine! Plus, it’s so colorful and vibrant, making it a stunning centerpiece for any table. I love how easy it is to put together, yet it feels so special. Trust me, whether you’re serving it up for a fancy dinner party or just a cozy night in, this dish is sure to impress and warm your heart!

Ingredients List

2 acorn squashes
1 cup cooked quinoa
1/2 cup walnuts, chopped
1/2 cup dried cranberries
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon cinnamon
Salt and pepper to taste

How to Prepare Cranberry Walnut Stuffed Squash

Prepping the Acorn Squash

Let’s kick things off by prepping those gorgeous acorn squashes! First, preheat your oven to 400°F (200°C). Carefully cut each squash in half from stem to bottom—you’ll want to make sure you have a good, clean cut. Next, scoop out the seeds with a spoon; this part can get a little messy, but don’t worry! Just think of it as squash surgery! Now, brush the insides of each half with a generous drizzle of olive oil and sprinkle with salt and pepper. This helps bring out their natural sweetness while roasting. Place the squashes cut side down on a baking sheet and pop them in the oven for about 25 minutes. This will give them a nice head start on becoming tender!

Mixing the Stuffing

While the squashes are roasting, let’s whip up that delicious stuffing! In a large bowl, combine your cooked quinoa, chopped walnuts, dried cranberries, crumbled feta cheese, and the remaining olive oil. Sprinkle in the cinnamon for that warm, cozy flavor, and season with a pinch of salt and pepper. Now, mix everything together until well combined. You want those cranberries and walnuts evenly distributed throughout the quinoa. It smells amazing, doesn’t it? Just wait until it’s all baked together!

Baking Process

Once your squashes have roasted for 25 minutes, carefully flip them over so the cut side is facing up. Now comes the fun part—fill each squash half with your quinoa mixture, packing it in nicely. Return them to the oven for an additional 15 minutes. You’ll know they’re ready when the tops are golden and the squash is tender. The aroma wafting through your kitchen will be irresistible! Now, just serve warm and enjoy the delightful contrast of flavors and textures. Yum!

Why You’ll Love This Recipe

Deliciously sweet and savory combo of cranberries and walnuts
Nutritious and filling, thanks to the quinoa and squash
Simple preparation that looks impressive on any table
Perfect for meal prep or cozy family dinners
Vegetarian-friendly, making it a great option for everyone
Colorful and vibrant—it’s a feast for the eyes as well as the taste buds!

Tips for Success

Here are some of my favorite tips to ensure your Cranberry Walnut Stuffed Squash turns out perfectly every time! First, if you’re looking for a different flavor twist, feel free to swap the walnuts for pecans or even almonds—both add a lovely crunch! Also, don’t hesitate to experiment with spices; a pinch of nutmeg or even a dash of maple syrup can elevate the flavor! Make sure to keep an eye on the roasting time; every oven is a bit different, and you want that squash tender but not mushy. Lastly, if you have leftovers, they make for an amazing lunch the next day—just reheat and enjoy!

Nutritional Information

Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are estimates. For each serving of Cranberry Walnut Stuffed Squash, you can expect approximately 250 calories, 12g of fat, 8g of protein, and 30g of carbohydrates. Enjoy this wholesome dish with confidence!

FAQ Section

Can I make Cranberry Walnut Stuffed Squash ahead of time?
Absolutely! You can prepare the stuffed squash in advance and store it in the fridge for a day. Just cover it tightly with plastic wrap or transfer it to an airtight container. When you’re ready to serve, pop it in the oven to reheat; it’ll taste just as delicious!

Can I use a different kind of squash?
Yes, you can! While acorn squash is my personal favorite for this recipe, you could also use butternut squash or even spaghetti squash. Just keep in mind that cooking times might vary a bit, so adjust accordingly!

Is this dish gluten-free?
Yes, Cranberry Walnut Stuffed Squash is naturally gluten-free, thanks to the quinoa and wholesome ingredients. It’s a fantastic option for anyone following a gluten-free diet!

How do I store leftovers?
To store leftovers, let them cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 3 days. Just reheat in the oven or microwave when you’re craving a tasty meal!

Can I freeze the stuffed squash?
You can freeze the stuffed squash, but I recommend doing so before baking. Assemble the stuffed squashes, wrap them tightly in plastic wrap, and then foil, and they can be frozen for up to 3 months. When you’re ready to bake, thaw them in the fridge overnight and then bake as directed!

Storage & Reheating Instructions

Storing your Cranberry Walnut Stuffed Squash is super easy! Once the leftovers have cooled down, transfer them to an airtight container. They’ll stay fresh in the fridge for about 3 days, so you can enjoy this delicious dish again without any fuss. When you’re ready to reheat, simply pop them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. If you’re in a hurry, you can also microwave them; just be sure to cover them to prevent drying out. Trust me, they’ll taste just as good the next day!