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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
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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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