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Stuffed Maple Acorn Squash
Makes 4
Ingredients
Maple Acorn Squash
1
acorn squash
1
Tbsp
melted grass fed butter
2
Tbsp
maple syrup
1
Tbsp
Cinnamon sugar cookie seasoning
sub coconut sugar and cinnamon
Quinoa fall harvest salad:
1
cup
Butternut squash
1
cup
Brussel sprouts
Salt + pepper
1/2
tsp
cinnamon
1/4
tsp
nutmeg
1/4
tsp
garlic powder
1/2
Tbsp
avocado oil
1/2
cup
dried multi color quinoa
1
cup
vegetable broth
1/4
cup
chopped cilantro
1/4
cup
red onion
2
Tbsp
chopped mint
1/2
cup
homemade candied pecans or raw pecans
Dressing:
1
orange zested
1
orange juiced
2
lemons juiced
salt and pepper to taste
1-2
Tbsp
Maple syrup
Optional
Instructions
Maple Acorn Squash
Cut your acorn squash in half and remove the seeds
Add to a baking sheet
Coat with the melted butter, maple syrup, and seasoning
Bake 400 F for 20-25 minutes
Roast for a few minutes
Quinoa fall harvest salad:
Add Brussel sprouts, butternut squash, avocado oil, salt + pepper, garlic powder, cinnamon, and nutmeg, to a baking dish lined with parchment paper
Bake 400 for 25-30 minutes
Cook quinoa according to package use vegetable broth in place of water
Let all things chill once done cooking/baking I like to chill them separately in the refrigerator
Add everything to a large bowl, add the chopped red onions, mint, candied pecans, dressing, and mix.
Notes
Optional add in: pomegranates, pumpkin seeds, feta cheese