Video and recipe by James Synowicki (Zimmy’s Nook on social media)
A festive centerpiece that tastes like the season itself: roasted acorn squash filled with turkey, quinoa, cranberries, and pecans brings together rich, tangy, sweet, and nutty flavors in every bite. It’s the kind of dish that invites you to linger, making Christmas dinner feel like a quiet celebration of winter’s warmth.
INGREDIENTS:
Squash
- 3 medium acorn squash halved and seeded
- 2 tablespoon olive oil
- Kosher salt and freshly ground black pepper
Quinoa
- ½ cup uncooked quinoa rinsed well
- 1 cup low-sodium chicken broth or water
- Pinch of salt
Filling
- 1 tablespoon olive oil
- 450 g 1 lb ground turkey
- 1 small onion finely diced
- 1 celery stalk finely diced
- 2 cloves garlic minced
- 1 teaspoon crushed red pepper flakes optional
- ½ teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 cup cooked quinoa from above
- 2 tablespoon maple syrup
- ¼ cup chopped dried cranberries
- ¼ cup chopped pecans toasted
- 2 packed cups baby spinach about 60 g / 2 oz
- Salt and freshly ground black pepper to taste
Maple–Dijon Glaze
- 2 tablespoon butter
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Cranberry Purée (for plating)
- Makes about ¾ cup enough for 6 servings
- 1 cup fresh or frozen cranberries
- ¼ cup apple cider
- 2 tablespoon maple syrup
- ½ teaspoon Dijon mustard
- Pinch of salt
- 1 –2 teaspoon butter or olive oil
INSTRUCTIONS:
Roast the Squash
- Preheat the oven to 400°F (200°C).
- Brush the cut sides of the squash with olive oil and season generously with salt and pepper.
- Place cut side down on a parchment-lined baking sheet and roast for 30–35 minutes, until tender and caramelized around the edges.
Cook the Quinoa
- In a small saucepan, combine quinoa, broth (or water), and a pinch of salt. Bring to a boil, then reduce heat to low.
- Cover and simmer for 15 minutes, until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork. You’ll have about 1¼–1½ cups cooked quinoa; use 1 cup for the filling.
Prepare the Filling
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until lightly browned, breaking it up as it cooks.
- Add onion, celery, and garlic, and sauté for 5 minutes until softened.
- Stir in crushed red pepper flakes (if using), sage, and rosemary.
- Add cooked quinoa, maple syrup, cranberries, and toasted pecans. Mix well and season with salt and pepper.
- Turn off the heat and fold in baby spinach until just wilted. Taste and adjust seasoning as needed.
Make the Maple–Dijon Glaze
- In a small skillet, melt butter with maple syrup and Dijon mustard over low heat. Stir until smooth and glossy.
Fill and Bake
- Flip roasted squash halves cut side up. Brush the rims with the maple–Dijon glaze.
- Spoon the filling into each cavity, gently mounding it.
- Return to the oven for 10 minutes to warm through and let the flavours meld.
Make the Cranberry Purée
- In a small saucepan, combine cranberries, apple cider, maple syrup, Dijon, and a pinch of salt.
- Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until cranberries burst and the mixture thickens.
- Transfer to a blender and purée until smooth. Add butter or olive oil and blend briefly for a glossy finish.
- For a restaurant-style texture, strain the purée through a fine mesh sieve. Serve warm or at room temperature.
Serve
- Spoon a small pool or swipe of cranberry purée onto each plate.
- Place a stuffed squash half on top and drizzle with any remaining glaze. Serve warm.
