The buttery, corn-like flavor of acorn squash marries well with maple syrup and quinoa in this autumnal showstopper. It makes a colorful side dish on your holiday table. To control portion sizes, slice the squash crosswise into smaller sections.

Active time: 15 minutes Total time: 1 hour and 10 minutes

Acorn Squash With Cranberry, Quinoa and Goat Cheese Stuffing

Ingredients

• 2 (862g) acorn squash
• 2 tbsp maple syrup
• 2 tbsp olive oil, divided
• 1 tsp salt
• 1/4 tsp black pepper
• 2/3 cup (120g) dry quinoa, rinsed 
• 1 small garlic clove, minced
• 1/2 cup (55g) toasted pecans, chopped
• 1/4 cup (40g) dried cranberries
• 2 tbsp Italian parsley, chopped
• 1 tbsp apple cider vinegar
• 2 oz. (57g) plain goat cheese, crumbled

Directions

Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, trimming off the stem and base of the pointed end so they sit upright. Scoop out seeds and discard. Place the squash halves cut side up in a 9-by-13-inch (23cm-by-33cm) baking dish. Drizzle the squash with 1 tbsp of the oil and the maple syrup. Season with 1/2 tsp salt and the pepper. Cover baking dish and bake until squash are tender when pierced with a fork, about 40 minutes.

While the squash halves are baking, make the filling. Heat the remaining tbsp of oil in a small saucepan over medium heat. Add the quinoa and garlic and cook, stirring frequently, until fragrant,about 1 minute. Remove from heat, add 1⅓ cups cold water and remaining 1/2 tsp salt. Return to heat and bring to a boil. Reduce heat to low, cover and simmer until the grains have expanded and the water has been absorbed, 12-15 minutes. Stir in the cranberries, remove from heat, and let stand, covered for 10 minutes to finish cooking.

Stir the pecans, parsley and vinegar into the quinoa. Pour the maple syrup and oil pooled in the cavities of the squash into the quinoa mixture as well and stir to combine. Stuff quinoa mixture into the cavities of the squash, sprinkle with goat cheese and serve warm or at room temperature.

Serves: 4 | Serving Size: 1/2 squash, 1/2 cup plus 1 tbsp stuffing 

Nutrition (per serving): Calories: 468; Total Fat: 23g; Saturated Fat: 5g; Monounsaturated Fat: 12g; Polyunsaturated Fat: 5g; Cholesterol: 11mg; Sodium: 651mg; Carbohydrate: 60g; Dietary Fiber: 11g; Sugar:14g; Protein: 10g

Nutrition Bonus: Calcium: 15%; Iron: 20%; Potassium: 974mg; Vitamin A: 17%; Vitamin C: 33%

Originally Published November 23, 2019; Updated June 2026

The post Acorn Squash With Cranberry, Quinoa and Goat Cheese Stuffing appeared first on MyFitnessPal Blog.

This vegetarian chili calls for hearty butternut squash and black beans, which means it’s high in fiber. One serving provides more than half of your fiber quota for the day and has 18 grams of plant-based protein (1).

Active time: 10 minutes | Total time: 45 minutes

Butternut Squash Black Bean Chili

Ingredients

• 1 tbsp olive oil
• 1 red onion, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 15-oz. can no salt added diced tomatoes
• 1 15-oz. can crushed tomatoes
• 2 15-oz. cans reduced sodium black beans, rinsed and drained
• 2 cups (280g) butternut squash, peeled and diced
• 1/2 tsp salt

Directions

Heat the oil in a large stockpot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the chili powder, cumin, and smoked paprika and cook, stirring constantly, for 30–60 seconds until fragrant.

Stir in the diced tomatoes, crushed tomatoes, black beans, and butternut squash. Season with salt.

Bring the chili to a gentle simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the butternut squash is tender, about 25–35 minutes. Add 1/2 cup water, if needed, to loosen the chili. 

Serve immediately.

Serves: 4 | Serving Size: About 2 cups

Nutrition (per serving): Calories: 338; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 765mg; Carbohydrate: 59g; Dietary Fiber: 15g; Sugar: 11g; Protein: 18g

Nutrition Bonus: Calcium: 12%; Iron: 29%; Potassium: 1814mg; Vitamin A: 43%; Vitamin C: 14%

Originally published November 2017; updated May 2026

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