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So I’m really excited about tonight’s recipe.
If you’ve been to the grocery store in the last week or so, you will know that it is squash season.
And if you know anything at all about me, then you know that I live for a good butternut squash. I make ice cream out of it, but that’s a story for another day!
Tonight, I want to share about one of my favorite, favorite fall recipes. And in fact, this is my go-to recipe for any holiday dinner, or even a dinner party! It is super travel-friendly, and always leaves people a) impressed at your ballin’ cooking skills, and b) desperately trying to snag a bite because it is such a beautiful and delicious dish.
What am I talking about?
Hold onto your hats, folks…
My Jewel Stuffed Acorn Squash!
A tender and sweet acorn squash stuffed with earthy sweet, jewel-toned roasted veggies!
And it’s grain and gluten free, vegan, Specific Carb Diet friendly, and Paleo!
Here’s What you Need: (Serves 2)
1 acorn squash, halved, seeds scooped
1/3-1/2 head of cauliflower, broken into small florets
1 large beet, sliced into 1/4 inch rounks
2 carrots, diced small
1/2 bunch of kale (about 3 large leaves), stems removed, chopped
handful of pistachios
handful of dried crnaberries
Tools:
2 Baking Sheets
Tinfoil (I use nonstick and it is a game changer)
Nonstick Frying pan
Good chef’s knife (This is the one I use and highly recommend)
*To see all of my kitchen must-haves, check out my page on Amazon!
Directions:
Preheat oven to 374. Spritz the skin and cut-side of the acorn squash with olive oil or coconut oil. On a tin-foil lined, olive-oil spayed baking sheet ((or simply line with nonstick tinfoil)), place your squash cut-side-down and bake for about 40-45 minutes, until the flesh is tender.
On a separate tin foil-lined, olive-oil sprayed baking sheet, place your beet rounds, carrots, and cauliflower florets. Spray with olive of and sprinkle with salt, pepper and tarragon.
Roast for about 30 minutes, stirring/flipping once, halfway through. Be sure to watch the carrots carefully so they don’t burn!
Meanwhile, sautè the kale in a frying pan in 1 Tbsp EVOO, salt, pepper and tarragon.
When the beet rounds come out of the oven, cut them into matchsticks.
Combine all the veggies with the cranberries and pistachios.
To assemble, fill each squash cavity with a generous scoop of the veggie mixture. Garnish with more cranberries and pistachios if desired.
WOW. What a delicious meal this was! It was truly a feast for both the eyes and palate!
The acorn squash is a rather sweet vegetable. It is the perfect canvas for the earthy sweet beets and carrots, and the nutty, golden cauliflower. The cranberries provide this bunch of tart sweetness, while the pistachios provide an amazing salty crunch.
And it’s so beautiful too. Jewel toned veggies overflowing from a golden chariot of acorn squash yumminess! (Haha sorry, I just listened to the “Into the Woods” Soundtrack, so I’ve got Cinderella on the brain! lol)
Lastly – I will often make this meal ahead, and bring it to a picnic or dinner party. I put the cooked squash half in one tupperware. And then in a separate container, I put all my cooked veggies. Then I just assemble it when I arrive! And let me tell ya — people got nuts over how gorgeous this dish is! They always want me to cook for them! haha
Try this delicious and healthy treat. You will love not only how it tastes, but also how great it makes you feel!
Until next time!
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28 responses to “Jewel Stuffed Acorn Squash”
[…] https://beautybeyondbones.com/2018/09/26/jewel-stuffed-acorn-squash/ […]
Thanks Tonya for the link up! Hugs and love xox
Love your dishes. Always so tasty looking. Sign me up! bigalyall2017@gmail.com
Thanks friend!! Awesome! I’ll add ya to the list! Thanks! 🙂 Hugs and love xox
Yay! 👍🏾🙂
✨💛✨
Just great, dear friend 🙂
Hugs
Didi
Thank you Didi! I hope you’re having a great night! Hugs to you xox
Here, in Finland already morning has arrived (right now 07:32) – then for you a night with pleasant dreams in remembrance of Jesus Christ.
Thank you, my dear friend 🙂
From heart to heart
Didi
Oh wow! It’s so cool to have a friend on the other side of the world!! 🙂
Yes, through the internet our world has become very small, but brings us all closer 🙂
Have a great time in the USA, my friend 🙂
Hugs
Didi
I agree:) will do x
I don’t know if I’m just hungry every time I read your blog, but your recipes look delicious! Thanks for sharing 🙂
– Katie
Hahahahha thanks Katie! I feel ya there! Glad you stopped by! Hugs and love xox
This looks like the perfect recipe to have in the autumn time!
Anna // http://www.stralthy.com
Thank you friend! Yes! It really is a great and cozy recipe for fall! Hugs and love xox
Fabulous and very doable! Bookmarked page and plan to make it in New Hampshire next week. Thanks! 🍁
Thanks Lisa! I hope you love it! Hugs and love xox
Yum! Sounds delicious!
Thanks so much Sophie! Hugs and love xox
Last year I was on such a squash kick. Thank you! Think I am going to go log off and get the stuff to make this for dinner. Yummy.
Oh nice! Thanks Michelle! I hope you love it! Would love to hear how it turns out! 😁
Looks wonderful! Definitely something I’ll have to try this season
Thanks so much friend! Hugs and love xox
The presentation is so beautiful!!
Thank you!! 🙂
Great post. It looks amazing, I wish I could taste it.
Thanks so much! Haha oh it was definitely pretty delicious! Hugs and love xox