• Elysse Gracie

Healthy Acorn Squash Recipe

Fall is upon us. There is no better season for food, in my opinion, so I couldn't wait to bring this back in rotation. It's so hearty, you won't believe it's there's no meat. Everything is from Trader Joe's!

I buy one large acorn and one small one since I'm cooking for myself (and my grandparents, who eat like birds). There's no rhyme or reason to how I pick them besides choosing the size I want and checking to see they're not soft. The squash will be pretty hard on the outside. Make sure your knives are sharpened!

  1. Cut your acorn squash longways. I cut my large one in quarters because they'll still have enough surface are to hold the stuffing pretty well. If you buy squash that are the same size, you won't have to worry about varying cook time.

  2. Scoop all the seeds out with a fork.

  3. Salt and pepper them and add a small pad of butter to each.

  4. Chop up your favorite mushrooms and a quarter of a red onion. Fill the squash boat. -I use Cremini mushrooms since that's what they have at Trader Joe's. I diced my ingredients because I had a smaller area to work with on the quartered squash. However, leaving the vegetables thicker helps them cook more evenly with the squash.

  5. Combine two tablespoons of olive oil with one table spoon of honey and a teaspoon of salt. Drizzle to coat the stuffing.

  6. Add a tablespoon of pine nuts to the top.

  7. Cook at 400 degrees for 50-60 minutes.

  8. Once it's out of the oven, top with some crumble herb goat cheese.

I served mine with mashed potatoes and a Mama Bear Hard Kombucha in Lavender Lemonade.

My grandpa is really picky and even he enjoyed it. He's going to the store to buy more acorn squash as I type this.