So here’s the thing. It seems like every season I become obsessed with a new ingredient. This Fall, it happens to be Acorn Squash. I have no clue as to why I’ve never given these delightful little vegetables a taste in the past. I guess I just always considered them more of a decorative item than anything else. However, I am so glad that this year, I decided to give them a try as a yummy meal.
I love the fact that Acorn Squash are quant and can serve as the perfect edible bowl for various fillings. I also love that they’re typically low in cost, they’re a fulfilling dish, and they’re super easy to prepare.
When preparing acorn squash, you simply cut in half. Drizzle a little olive oil on the flesh. Add salt and/or a seasoning of choice. Pop it in the oven at 400 degrees for 45-60 minutes, or until the flesh is tender and your fork can easily pierce it.
Tip: Acorn Squash are rock hard and pretty difficult to cut. To make your life so much easier, just poke a few holes in the skin of the squash with a knife. Place the squash in the microwave for one minute intervals, until it’s soft enough to easily cut straight through. Be careful, because they can get really hot, really fast.
For this particular recipe, I decided to fill my squash with a vegan/vegetarian option. I chose couscous as the base of my filling. If you need to have a gluten-free option, then quinoa is a perfect alternative. To pack in more veggies I wanted a hearty green, so I went with kale. Lastly, to make this dish harmonious with the Autumn weather, I decided to add in cranberries and sliced almonds.
As you can see from the video tutorial, this dish is super easy to prepare. For my daughter and I, it’s the perfect meal by itself. However, my Husband prefers to eat it as a side dish. So much so, that I’m adding these to our Thanksgiving menu as one of our side options.
So, give it a try this Fall and let me know how it turns out. Please be sure to use the tag #DoneVideo if you decide to post a photo of your dish on social media.
- 2 Medium Acorn Squash
- Olive Oil
- Kosher Salt
- 2 Cups of Finely Chopped Kale
- 1/3 Cup of Dried Cranberries
- 1/4 Cup of Sliced Almonds
- 2 Cups of Cooked Couscous
- Acorn Squash
- Carefully slice two acorn squash in half
- Drizzle olive oil on top
- Sprinkle salt on top
- Cook in a 400 degree oven for 45-60 minutes
- Flesh of acorn squash should be tender
- Couscous Filling
- In a large skillet, heat a tablespoon of olive oil
- Add kale to skillet and saute until kale is tender
- Stir in dried cranberries and almonds
- Add cooked couscous
- Mix all ingredients
- Add salt and pepper to taste
- Evenly distribute couscous medley to each half of acorn squash
Print this recipe HERE