A lovely combination of flavors: perfect as a side during a special dinner or on a regular ‘ol day. They were absolutely delicious as leftover too, as I brought 2 rings to work the next day for lunch. Everyone was asking about them!
Brushed with maple syrup and olive oil, then perfectly roasted and stuffed with cranberries, spinach, mushrooms, and walnuts, this veggie-packed dish is a perfect accessory to all those starchy sweet potatoes and mashed taters. And did I mention they’re stunningly beautiful?
- 2 acorn squash, sliced into rings & de-seeded
- 2 garlic cloves, minced
- 4 tbsp coconut oil
- 1 cup portabella mushrooms, diced
- 8 cups spinach
- 2 tbsp dried cranberries
- 2 tbsp walnuts, chopped
- 2 tsp curry powder
- 1⁄2 tsp sea salt
- 1 tbsp olive oil
- 1 tbsp pure maple syrup
- Slice acorn squash into rings and remove seeds.
- Preheat oven to 400 F or 214 C.
- In a small bowl, combine olive oil and maple syrup, then set aside.
- In a large saute pan, melt the coconut oil. Then add in the garlic, mushrooms, spinach, curry, sea salt, and cranberries. Saute for approximately 10 minutes until spinach and mushrooms are soft.
- Spoon the saute mixture into each squash ring carefully.
- Brush on the olive oil / maple syrup to the acorn squash ring / flesh.
- Bake for 45 minutes then top with chopped walnuts.
- Use a spatula to transfer rings to plates so the stuffing doesn’t fall out.
Prep time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour, 10 minutes
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.