Autumn and Wintertime: Perfect for Quick Acorn Squash Recipes
This Quick Acorn Squash Recipe with Cranberries and Quinoa is the perfect easy side dish for your next Holiday meal and it is one of my favorite quick acorn squash recipes. It’s simple with a complex flavor, savory yet sweet, and deliciously healthy.
Adding veggies to a Thanksgiving plate is my favorite way to bump up my nutrition around the holidays. Packed with color, flavor, and warm nutrition, this autumn and winter side dish will be among the dishes for which you want seconds.
So, whether you are enjoying this quick Acorn Squash recipe for the holidays or as a compliment to a weeknight meal (perhaps with some crispy baked tofu or chicken), this roasted salad is everything you need to fill your belly and bring a smile to your face.
Tools Needed For This Recipe
- Sharp Knife
- Cutting Board
- Baking Sheet
- Medium saucepan
- Sautee or saucepan
For Serving
- Large Serving Bowl
- Large Spoon or tongs
The Ingredients For This Easy and Quick Acorn Squash Recipe
Acorn Squash: For this recipe, take one whole acorn squash remove the seeds, and slice it up into squash halves. I love the colors the squash brings to this dish. There is no need to peel your acorn squash, I love to keep the dark green skin on! Don’t have acorn squash? You can play around with different other squash varieties such as butternut squash, delicata squash, or even spaghetti squash.
Shaved Brussels Sprouts: This recipe calls for about 1 lb of Brussels sprouts, equal to 4 to 5 cups or 15 whole Brussels sprouts. I like the Brussels sprouts roasted in the oven with the acorn squash; however, you can also eat your Brussels sprouts raw and shaved.
Dried Cranberries: You can use as much or as little dried cranberries as you please. This is true for all the ingredients but especially for the dried cranberries. I used ⅓ cup of sweetened dried cranberries. I enjoy not only the sweet and tart chewy notes but also the deep red color.
Quinoa: I like to use red quinoa in this recipe or I’ll make quinoa crisps if I’m feeling extra!
The quinoa crisps topping is like nothing you’ve ever tasted over a salad. I love the nutty crunch they bring to the salad and the nutritional benefits! Learn how to make it in this video by Simply Quinoa.
Agrodolce: Agrodolce is a great way to add lots of flavor to a warm autumn or winter salad. It is a sticky, tart-sweet condiment often served with veggies. The red onion, honey, and herbs add complexity to this agrodolce. If you do not have honey, a little brown sugar or a drizzle of maple syrup are good substitutes.
I chose Agrodolce as my dressing for this quick acorn squash recipe because it is full of flavor, sweetness, and tang. It pairs well as a sauce for many dishes this time of year. For more garlicky flavor, add a couple gloves of garlic, minced or 1 tsp garlic powder.
Bon Appetit has a lovely Winter Squash Agrodolce recipe from their November 2015 Issue if you want to see how to use agrodolce in other recipes.
Optional – Cheese: Optional to include a bit of parmasean cheese, feta, or goat cheese in this recipe.
Step-By-Step Instructions For This Quick Acorn Squash Recipe
Note that you can make the quinoa and the Agrodolce in advance.
Before you build the salad, there are three steps to follow. First, roast veggies, then prepare the quinoa and while that cooks whip up the agrodolce.
Roasted Veggies
Preheat the oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
I like to use plain ole’ cooked quinoa cooked with a little butter or olive oil. However, you can make this with Quinoa crisps! Check out this video by Simply Quinoa for a deep dive into how to make it.
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off, and add salt and black pepper.
Assemble the Salad
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.
FAQ – Acorn Squash
How to Store This Quick Acorn Squash Recipe
Store this recipe in an airtight container or even a covered container with plastic wrap or foil will do, in the refrigerator for 3-5 days.
Where to Find Acorn Squash?
Acorn squash is among many of the fall favorites located in most grocery stores or at the farmers market.
How to Choose An Acorn Squash
Look for a squash that is mostly a deep green color, too much orange can indicate the squash is too ripe.
Look for skin that is firm, dull, and smooth, and its a bit heavy for it size indicating it is full of moisture and not dried out.
You also want the stem to be dried indicating it has been picked at the correct time.
How to Serve this Quick Acorn Squash Recipe
There are many different ways to serve this recipe this holiday season, here are a few!
- A light main course topped with pork chops or tofu.
- A nutritious side dish accompanied by sweet potatoes and roasted chicken.
- In a grain bowl add in with whole grains such as farro, wild rice, or more cooked quinoa.
Enjoy This Quick Acorn Squash Recipe? Check Out These Salad Recipes!
Kale Apple Walnut Salad With Creamy Walnut Dressing
Easy Italian Grinder Salad (Viral Tik Tok Recipe)
Simple Layered Arugula and Spinach Salad with Smoked Trout
Warm Acorn Squash Salad with Cranberries and Quinoa
Equipment
- Sharp Knife
- Cutting board
- 1 parchment lined baking sheet
- medium sauce pan
- small sauce pan
- 1 large serving bowl
- 1 set salad tongs
Ingredients
- 1 cup quinoa, rinsed optional - see recipe note
- 2 cups water or vegetable broth
Salad
- 1 lbs brussel sprouts, shaved about 4 to 5 cups - see recipe note
- 1 acorn squash, seeds removed and sliced about 3 cups - see recipe note
- ¼ cup olive oil or avocado or algae oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup dried cranberries
Agrodolce - see recipe note
- ¼ cup apple cider vinegar
- 2 tbsp honey
- 2 tbsp olive oil
- 1 red onion
- 1 sprig rosemary
- 2 sprigs thyme
- 1 tsp red chili flakes optional
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Instructions
Roasted Vegetables
- Preheat oven to 400 degrees F.
- Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
- Drizzle the avocado oil over vegetables and rub it in using your hands. Sprinkle salt and pepper over top.
- Sprinkle salt and black pepper overtop.
- Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
- While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
- While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
- Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce with Red Onion
- In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
- Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
- Add red pepper flakes, and continue to sauté for 1-2 minutes.
- Turn the heat off, and add salt and black pepper.
Assemble the Salad
- Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
- Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
- Serve warm with a large spoon or serving tongs.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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