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Roasted Acorn Squash with Quinoa, Apples & Pomegranate

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Prep 20 minutes
Cook 40 minutes
Total 1 hour
A cozy fall dish that invites everyone to the table — kids included.
Servings 6 people

Ingredients

Ingredients
  • 4 small small acorn squash (or 3 large) halved and seeded
  • 3 tbsp olive oil divided
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp cinnamon (optional, for warmth)
For the filling:
  • 2 cups cooked quinoa (white or tri-color)
  • 1/2 cup finely chopped kale or baby spinach
  • 1/2 small red onion finely diced
  • 1 apple diced (Honeycrisp or Fuji work well)
  • 1/3 cup pomegranate seeds
  • 1/4 cup chopped fresh herbs (parsley, mint, or both)
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp maple syrup or honey
  • 1/4 cup roasted pumpkin seeds or slivered almonds

Method

Roast the squash.
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
    Whisk together 2 tablespoons olive oil, maple syrup, balsamic vinegar, cinnamon (if using), salt, and pepper. Brush the cut sides of the squash with the mixture and place them cut-side down. Roast for about 40 minutes, flipping halfway through, until tender and caramelized at the edges
Make the quinoa salad.
  1. In a large bowl, whisk lemon juice, Dijon mustard, olive oil, and maple syrup (or honey). Add quinoa, greens, onion, apple, pomegranate seeds, herbs, and pumpkin seeds. Toss until coated, season with salt and pepper, and adjust to taste — more lemon for brightness or maple for sweetness.
Assemble and serve.
  1. Turn the roasted squash halves cut-side up and fill each one generously with the quinoa mixture. Top with feta or goat cheese if using, and finish with a drizzle of olive oil or extra lemon juice. Serve warm or at room temperature.

Notes

Optional Toppings & Twists

  • Sprinkle of chili flakes or za’atar for flavor depth
  • Drizzle of tahini or yogurt sauce for creaminess
  • Extra pomegranate seeds for color
  • Toasted breadcrumbs for added crunch

Helpful Tips

  • Make-ahead: Both the roasted squash and quinoa salad can be prepped a day ahead; fill before serving.
  • Vegan-friendly: Skip the cheese or use a dairy-free alternative.
  • Nut-free: Use pumpkin or sunflower seeds for safe crunch.
Kid tip: Serve the filling on its own for little ones — think quinoa “confetti salad.”

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