How is the acorn squash prepared for this stuffing?

The acorn squash is peeled, seeds discarded, and then shredded using a food processor's grater plate for a fine texture.

What gives this stuffing its unique texture and flavor?

A portion of the shredded squash and kale is pulsed with adzuki beans, pumpkin seeds, and a dried red chili, creating a hearty, slightly chunky consistency with a hint of spice.

Is this Quinoa and Acorn Squash Stuffing suitable for a gluten-free diet?

Yes, this recipe is naturally gluten-free, using quinoa as the grain base and no other gluten-containing ingredients.

How should I store any leftover Quinoa and Acorn Squash Stuffing?

Store any leftover stuffing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

Can I adjust the spice level in this recipe?

Absolutely. The recipe calls for one dried red chili pepper or 1/2 teaspoon red chili flakes; you can reduce or omit this for less heat, or add more for extra spice.

10 years ago

Quinoa and Acorn Squash Stuffing
[Vegan, Gluten-Free]

HP By: Heather Poire

Author Bio

Heather Poire, the creator, recipe developer & photographer behind the blog Sunday Morning Banana Pancakes, has a... Read More

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A small baking dish filled with golden-brown quinoa and acorn squash stuffing, garnished with fresh parsley and pumpkin seeds.

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Quinoa and Acorn Squash Stuffing [Vegan, Gluten-Free]

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Ingredients You Need for Quinoa and Acorn Squash Stuffing [Vegan, Gluten-Free]

1/2 cup tricolor quinoa, rinsed well, plus 1 cup water
1 medium acorn squash, peeled with seeds discarded
1 large bunch kale, leaves removed from stems
1 dried red chili pepper or 1/2 teaspoon red chili flakes
1 cup adzuki beans, cooked
1/4 cup pumpkin seeds
1/4 cup pure maple syrup
1 teaspoon salt
Parsley and pumpkin seeds, for garnish

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How to Prepare Quinoa and Acorn Squash Stuffing [Vegan, Gluten-Free]

Preheat oven to 400°F
Bring 1 cup of water to a boil in a medium saucepan, add rinsed quinoa, cover, and simmer for 10 minutes. Turn off the heat and allow quinoa to sit for an additional 5 minutes.
With your food processor fitted with the grater plate, shred the acorn squash. Shred kale through the processor or by hand.
Transfer contents of the food processor to a large bowl. Return half of the mixture to the processor along with the whole dried red chili, adzuki beans, and pumpkin seeds. Pulse a few times until mixture comes together, but not overly processed. Return contents to the large bowl.
Mix in cooked quinoa, maple syrup, and salt.
Transfer stuffing to a small baking dish, bake for 20-25 minutes. Remove from oven and garnish with parsley and additional pumpkin seeds.