Superfood Stuffed Acorn Squash with Goat Cheese, Cranberries & Pistachios



Try these fall inspired stuffed acorn squashes made with Path of Life Organic Superfood Pilaf!


  • 2 Bags (10 oz.) Path of Life Organic Superfood Pilaf
  • 2 Small Acorn Squashes, halved and seeded
  • 2 Tbsp. Olive Oil
  • ¼ Cup Pure Maple Syrup, divided
  • Sea Salt & Black Pepper
  • ½ Cup Roasted, Salted Pistachios, coarsely crushed, divided (see Chef’s Tips)
  • 3 Oz. Goat Cheese, crumbled, divided
  • ½ Cup Dried Cranberries
  • Fresh Thyme Leaves (optional)


Chef’s Tips: To keep the squash level and from toppling over, trim about ¼ inch off the bottom of each half before roasting.

For best results, purchase pistachios that are still in the shell. These have a better flavor and brighter green color than shelled pistachios. To prepare, remove pistachios from shells and peel husks before chopping.

  1. Preheat oven to 450°F. Line a baking sheet with aluminum foil. Place squash, cut side up onto baking sheet. Drizzle squash with olive oil and half of the maple syrup. Brush evenly with a pastry brush. Season liberally with salt and pepper. Roast for 34-36 minutes or until squash are fork tender.
  2. Meanwhile, prepare Superfood Pilaf according to package instructions. Set aside 1 tbsp of the pistachios and ⅓ of the goat cheese. Add cranberries, remaining pistachios and remaining goat cheese. Mix well.
  3. Divide quinoa mixture into squash. Top with remaining goat cheese. Bake an additional 12-15 minutes or until goat cheese is lightly browned. Remove from oven and top with reserved pistachios. Drizzle with remaining maple syrup and thyme leaves, if desired.

Feeds: 4