Roasted Acorn Squash

Fall means warm home cooked meals with rich flavors and hearty ingredients.

Acorn squash is something I don’t cook often, but when I do it is in the late Autumn months. They are simple to cook and are super versatile.

You can stuff them with peppers, onions, quinoa and ground turkey or just bake them with butter, salt, pepper and a dash of olive oil. You can even scoop out the cooked fillings of the squash and enjoy like a bowl of mashed potatoes!

Here is my simple recipe if you want to stuff your acorn’s with all the fixins!

  • Pre-heat your oven to 375 degrees.
  • Slice your acorn squash in half. Scoop out the seeds. (save them to roast for a crunchy snack if you would like!)
  • Salt and pepper each side and drizzle 1/2 tbs. of olive oil on top.
  • Roast for 30-45 minutes or until the outside is slightly browned and cooked all the way through.
  • While the squash is cooking you can stir fry ground turkey or chicken with whatever seasonings you like. I typically use garlic powder, salt, pepper, paprika, and pepper flakes.
  • Also dice up peppers, spinach, olives and onion and throw into the chicken mix.
  • In a separate bowl cook some quinoa or brown rice. This can then be added to the cooked chicken and veggies.
  • Once the squash is done cooking, scoop your mixture into each half. Top with some goat cheese crumbles and enjoy!

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