Sweet roasted acorn squash filled with a festive blend of cranberries, feta, and herbs a colorful and flavorful side or main dish.

Scale

2 acorn squash, halved and seeded

2 tbsp olive oil

1 cup cooked quinoa

1/2 cup dried cranberries

1/3 cup crumbled feta cheese

1/4 cup chopped pecans

1 tbsp honey

1 tsp thyme

Salt and pepper to taste

1. Preheat oven to 400°F (200°C).

2. Brush squash halves with olive oil and season with salt and pepper.

3. Roast cut side down for 30–35 minutes until tender.

4. Meanwhile, mix quinoa, cranberries, feta, pecans, honey, and thyme in a bowl.

5. Flip squash and fill with quinoa mixture.

6. Bake another 10 minutes.

7. Serve warm and drizzle with extra honey if desired.

Substitute goat cheese for feta if preferred.

Add chopped kale or spinach for a hearty touch.

Makes a great vegetarian holiday centerpiece.

Keywords: acorn squash, cranberry feta, roasted squash, vegetarian holiday dish