Description
Delightful roasted acorn squash cups filled with a savory sautéed mixture, offering a perfect balance of sweetness and earthiness.
Ingredients
Scale
- 2 medium acorn squashes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup (honey or agave works as a substitute)
- Salt and freshly ground black pepper to taste
- 1 teaspoon ground cinnamon (or pumpkin spice for a twist)
- ½ teaspoon ground nutmeg
- 1 cup of cooked quinoa or rice (optional)
- 1 cup of sautéed mushrooms
- ½ cup of crumbled feta or goat cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the acorn squashes and scoop out the seeds.
- Brush insides with olive oil, drizzle with maple syrup, and season with salt, pepper, cinnamon, and nutmeg.
- Place squash halves cut-side down on a baking sheet lined with parchment paper and roast for 25-30 minutes until tender.
- While the squash roasts, heat a tablespoon of olive oil in a skillet, add mushrooms, and sauté until golden brown. Incorporate quinoa or rice if desired.
- Once the squash is done, fill each cup with the sautéed mixture and sprinkle with cheese if using.
- Return the filled squashes to the oven and roast for an additional 10 minutes.
- Let cool slightly before serving warm, garnished with fresh herbs if desired.
Notes
Feel free to mix and match fillings based on your preferences. Make sure to not overload the cups to prevent spillage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg
Keywords: acorn squash, caramelized, vegetarian, healthy side dish, comfort food