Apple Quinoa Stuffed Delicata Squash is filled with a fall inspired stuffing.

If I had to pick a favorite month of the year October would probably be number 1, closely tied with April {my birthday month!}. I love everything about October. The cool crisp air, the leaves changing colors, and of course fall produce is my favorite. Farmers markets are filled with winter squash, root vegetables, apples, and freshly pressed apple cider.

This recipe for Apple Quinoa Stuffed Delicata Squash is inspired by the fall harvest. The delicata squash first gets roasted in the oven; I love roasting the squash because it brings out its natural sweetness.

While the squash is roasting, it's time to make the apple and quinoa stuffing. This stuffing is bursting with fall flavor.

The stuffing is filled with aromatics {onion, carrot and garlic}, diced apples, dried Michigan cherries, toasted pine nuts, and apple cider. The apple cider not only moistens the quinoa stuffing, it also adds an added layer of flavor.

After the squash is done roasting, it gets stuffed with the filling. The squash boats go back into the oven, just long enough to heat the stuffing and squash.

This Apple Quinoa Stuffed Delicata Squash is:

A satisfying plant-based entree
that even omnivores will love
Perfect for serving for the holidays
& it's naturally vegan + gluten-free!

If you make this recipe, be sure to tag me @thymeandlove on Instagram or leave a comment here or on my facebook page. I'd love to hear what you've been making!

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Apple Quinoa Stuffed Delicata Squash

Yield: 4 to 6 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Roasted delicata squash is filled with a fall inspired apple and quinoa stuffing. It's naturally vegan and gluten-free and even omnivores will enjoy it! It would also be a great addition to any Thanksgiving dinner.

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Ingredients

• 3 Delicata Squash
• 3 Tablespoons Olive Oil, divided
• Salt + Pepper to taste
• 1 Cup uncooked Quinoa
• 2 Cups Water or Vegetable Broth
• 1 Medium Onion, finely diced
• 1 Carrot, finely diced
• 2 Garlic Cloves, minced
• 1 Large Tart Apple, diced
• ½ Cup Dried Cherries
• ¼ Cup Toasted Pine Nuts
• ¼ Cup Parsley, chopped
• ½ Cup Apple Cider
• Salt and Pepper to taste

Instructions

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
2. Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil {about 1 tablespoon of oil}. Season with salt and pepper to taste. Place the squash cut side down.
3. Bake the squash for 30 minutes, or until fork tender. Set aside when done. Lower the oven to 350.
4. Meanwhile, make the quinoa stuffing while the squash is roasting.
5. In a medium saucepan add the quinoa and water. Bring to a boil, stir, then reduce heat to low and cover. Cook until all the liquid has been absorbed and the quinoa is fluffy, about 15-20 minutes. Turn of heat and set aside until ready to add to the filling.
6. In a large, deep skillet or dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, carrot and garlic. Sauté until the onion is soft and translucent, about 5-7 minutes. Add in the cooked quinoa, diced apple, dried cherries, toasted pine nuts, and parsley. Season with salt and pepper to taste. Pour in the apple cider. Taste and add more salt or pepper if needed. Cook just until the apple cider has been absorbed into the filling; it will just take a minute or two.Taste and add more salt or pepper if needed.
7. Fill each squash half with an equal portion the stuffing.
8. Bake in the oven for 10 to 15 minutes, just until the squash and stuffing are heated through.
9. Serve and enjoy.

Did you make this recipe?

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Xo Jeni