Stuffed Acorn Squash with Pumpkin Pie Spice Cous Cous, Pistachios, Cranberries & Feta
This stuffed acorn squash recipe is everything I love about fall, warm, cozy, and full of flavor. Roasted acorn squash halves are filled with pumpkin pie spice cous cous, pistachios, dried cranberries, chickpeas, and feta for a sweet-and-savory dish that feels both comforting and elegant.
Servings 4
Equipment
- baking sheet
- Mixing Bowl
- sauce pan for making cous cous
Ingredients
- 2 acorn squash halved lengthwise
- Olive oil
- Maple syrup
- 1 cup cous cous
- 1 teaspoon pumpkin pie spice
- ½ cup pistachios shelled
- ½ cup dried cranberries
- 1 cup chickpeas drained and rinsed
- ½ cup feta cheese crumbled
- Salt to taste
- Optional: pesto for drizzling
Instructions
- Preheat oven to 400°F.
- Cut acorn squash in half lengthwise and scoop out seeds.
- Drizzle with olive oil and maple syrup, then place cut side down on a baking sheet.
- Roast 40–45 minutes until tender.
- Cook cous cous according to package directions. Stir in pumpkin pie spice.
- Mix cous cous with pistachios, cranberries, and chickpeas.
- Fill roasted squash halves with cous cous mixture and top with feta.
- Season with salt and drizzle with pesto if desired.
- Serve warm and enjoy!
Notes
Pumpkin pie spice gives this dish its cozy depth. If you don’t have it, make your own blend using cinnamon, nutmeg, ginger, and allspice.
You can roast the squash and prep the cous cous filling the day before. Just store them separately and reheat before serving.
You can roast the squash and prep the cous cous filling the day before. Just store them separately and reheat before serving.
