Stuffed Acorn Squash with Brussels Sprouts and Feta recipe
Author:lilie
Total Time:1 hour 5 minutes
Yield:Serves 4
Description
Savor Stuffed Acorn Squash with Brussels Sprouts and Feta in a cozy vibrant dishroasted veggies tangy feta and a bright finish Perfect for weeknights
Ingredients
Scale
2 medium acorn squash, halved and seeds scooped out
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup Brussels sprouts, thinly shredded
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dried cranberries (or chopped fresh cranberries)
1/3 cup feta cheese, crumbled
1/4 cup chopped nuts (walnuts or pecans), optional
1/2 cup cooked quinoa or farro (optional)
1/2 cup vegetable broth or water
1 handful fresh thyme or sage leaves (approximately 1 handful)
1 teaspoon maple syrup or honey (optional)
Instructions
Preheat your oven to 400°F (200°C). Lightly oil a baking sheet and place the halved squash cut side down. Roast until tender and the edges are lightly caramelized, about 25–30 minutes.
Meanwhile, heat a drizzle of olive oil in a skillet over medium heat. Add the onion with a pinch of salt and sauté until translucent and slightly golden, 4–5 minutes.
Stir in the garlic and shredded Brussels sprouts. Cook until greens are bright and just tender, 5–7 minutes. If needed, splash in a splash of broth to prevent sticking and keep them vibrant.
Fold in the dried cranberries and the cooked quinoa or farro if using. Taste and adjust with salt, pepper, and herbs. The filling should feel bright with a balanced sweetness.
When the squash are ready, flip them and spoon the savory filling into each cavity, mounding slightly above the rim for a generous look.
Top with the crumbled feta and scatter the nuts on top if using. If you like a glaze, drizzle a little maple or honey over each half.
Return the stuffed squash to the oven and bake 8–12 minutes, until the feta is just melted and the tops look lightly toasted. The edges around the filling should appear glossy and inviting.
Remove from the oven and let rest 5 minutes. This helps the filling set a touch and makes it easier to slice and serve.
Serve warm, with a light drizzle of olive oil or a squeeze of lemon if you want a bright finish. Pair with a simple side salad or roasted root vegetables for a complete plate.
Notes
Cozy stuffed acorn squash filled with Brussels sprouts, feta cheese, cranberries and optional quinoa or farro—perfect for weeknights and fall entertaining.
