Home » Vegetarian Recipes » Celebrate Sukkot with Acorn Squash Stuffed with Quinoa, White Beans, Olives, and Feta Cheese

Celebrate Sukkot with Acorn Squash Stuffed with Quinoa, White Beans, Olives, and Feta Cheese

Stuffed acorn squash for Sukkot

Raised in hippie Berkeley in the 1970s by a non-observant Jewish mom and a devoutly agnostic father, my religious upbringing was scant to say the least. When asked directly, my parents always insisted we were Jewish, and we did enjoy appropriately festive Hanukkah, Passover, and Rosh Hashanah dinners with family and friends, but that’s pretty much where religion ended for us. When I once asked my mother why we couldn’t have an Easter egg hunt like my friends’ families, she answered flatly, “Because we’re Jewish,” yet peculiarly we always had a Christmas tree and opened presents on December 25 (incidentally, I got the same J-word answer when I asked why Santa didn’t bring us stockings like he did other kids). We were fair weather Jews—happy to enjoy a few extra parties throughout the year, but God forbid we should miss out on the commercial spectacle of more mainstream holidays. For the most part, I’ve always felt like a clueless interloper, a fly on the wall of other people’s holiday traditions.

Since my son was born three years ago, I’ve had this urge to create for him a better sense of his Jewish heritage than I had growing up. To that end, I’ve done two things, neither one requiring me to muster an insincere belief in God. First I’ve cooked a lot more Jewish food than my mother ever did—all the usual suspects like matzoh ball soup, chopped liver, latkes, and matzoh toffee.  Second, I signed my son up for a membership in the PJ Library—a great program that sends free books about Jewish holidays and other aspects of Jewish life to kids every month from birth to age seven. The best thing about the PJ Library is that each month we get a book in the mail that explains whatever Jewish holiday is coming up next—not just for my son, but for me, too.

This month’s PJ Library selection was Sadie’s Sukkah Breakfast for Sukkot (which lasts 8 days, beginning tonight at sundown), and my son is perfectly obsessed with it. It is a sweet, nicely illustrated story about a brother and sister who wake up early on the first day of Sukkot and can’t wait to have breakfast in their backyard sukkah—a temporary dwelling meant to commemorate the huts our ancestors lived in as they wandered in the desert after being freed from slavery in Egypt. Like so many Jewish holidays, Sukkot is largely about food—a celebration of the harvest—yet surprisingly, there are  no iconic Sukkot foods. The holiday doesn’t boast the likes of Hanukkah’s soufganyot (jelly donuts) or Rosh Hashanah’s honey cake, but dishes that incorporate fall produce (dates, figs, pomegranates, olives, squash) and stuffed vegetables of all sorts are popular choices.

This rich and flavorful acorn squash is stuffed with a tasty and nutritious mixture of quinoa, white beans, olives, red chard, and feta cheese. It makes a lovely and satisfying vegetarian (and gluten-free) entrée. And it’s versatile, too. Leave out the cheese for a vegan version. Leave out the beans and serve it as a lighter side dish.

With this beautiful weather we’re having, I’m even tempted to get outside and build us a sukkah. Fair weather Jews, indeed!

Yield: 4

Acorn Squash Stuffed with Quinoa, Feta, Chard, and White Beans

Acorn Squash Stuffed with Quinoa, Feta, Chard, and White Beans

This rich and flavorful acorn squash is stuffed with a tasty and nutritious mixture of quinoa, white beans, olives, red chard, and feta cheese. It makes a lovely and satisfying vegetarian (and gluten-free) entrée. And it’s versatile, too. Leave out the cheese for a vegan version. Leave out the beans and serve it as a lighter side dish.

Ingredients

  • 2 medium acorn squash
  • 2 tablespoons olive oil, plus more for brushing the cut squash
  • 1 medium shallot, diced
  • 2 clove garlic, minced
  • 1 14-ounce can white beans, such as cannellini, rinsed and drained
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 bunch (about 18 leaves) chard, preferably red, stems removed and leaves julienned
  • ¾ teaspoon kosher salt
  • 1 teaspoon paprika
  • ¼ cup diced Kalamata olives
  • 4 ounces feta cheese, divided
  • 2 tablespoons (packed) minced fresh mint leaves
  • ½ cup water

Instructions

  1. Microwave the squash on high for about 5 minutes, until soft enough to cut easily.
  2. Cut each in half lengthwise, cut a sliver off of the skin side of each half so that it will stand up easily, and scoop out and discard the seeds.
  3. Brush the cut sides of the squash with a little olive oil.
  4. In a large, heavy skillet, heat the 2 tablespoons of olive oil over medium-high heat. When oil is hot, add the shallot and garlic and cook, stirring occasionally, until shallot is soft and translucent, about 5 minutes.
  5. Add the chard and continue to cook, stirring occasionally, until wilted, about 3 minutes more.
  6. Add the salt and paprika and cook one minute more.
  7. Add broth and quinoa and bring to a boil.
  8. Reduce heat to low, cover, and simmer 15 to 20 minutes until quinoa is cooked through.
  9. Stir in beans, half of the feta, and the mint.
  10. Preheat oven to 350º F.
  11. Stand the squash halves in a baking dish and pour water into the dish around the squash.
  12. Bake in preheated oven for 45 to 60 minutes, until squash is tender.
  13. Top squash halves with remaining feta and cook under broiler until cheese is melted and beginning to brown, about 3 minutes.
  14. Serve immediately.

PIN THIS RECIPE FOR LATER!

Follow Me: @allwaysdelicious or tag #allwaysdelicious

Jewish Recipes

Jewish recipes are the heart of every Jewish holiday celebration. There’s a special dish (or five!) for every occasion, from the high holidays to Shabbat dinners! Here are my favorite Jewish recipes for the holidays or any day.

By on October 12th, 2011

About Robin Donovan


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

More about Robin

More posts by this author.

3 thoughts on “Celebrate Sukkot with Acorn Squash Stuffed with Quinoa, White Beans, Olives, and Feta Cheese”

    • I love your writing. You are welcome in our Marin sukkah anytime. Thanks for encouraging me to go into Haigs. When I’m on my way back to Marin from SF, I often pass it. Now I will stop.
      I was wondering if you have any really easy ideas for preparing a whole salmon minus the head. I bought it fresh and froze it. We are having a not sukkot but one last shabbat dinner in the sukkah. I have 8 people for dinner (so far) . I keep kosher. Dessert is handled. I just want to enjoy my guests – put out the food and hang with my friends.
      Have you been to Loving Hut Vegan restaurant? There is one on Irving near 5th ave.

      Reply
      • Thanks! Glad you like the site. There’s a salmon recipe on this blog (search for salmon and you’ll see it) that uses tea. I haven’t tried it yet myself, but I’ve been meaning to. The Loving Hut has been on my To-Do list as well.

        Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe