Acorn squash, along with the other varieties, is a nutritious gift provided to us by the fall bounty.
Acorn squash is named after its appearance resembling an acorn and has an outer green skin that is edible and full of fiber. This hearty vegetable packs quite the nutrition punch! Acorn squash has antioxidants for fighting free radicals that cause disease. Beta-carotene, vitamin C, magnesium, manganese, potassium, vitamin B1 and vitamin B6 are some of the most abundant micronutrients found in acorn squash.
In addition, acorn squash are extremely versatile. They can be eaten raw or cooked. Steamed, roasted, mashed, pureed. The possibilities are extensive when it comes to preparing this squash!
Stuffing the roasted squash halves like I have done here is a great way to boost the nutrient density of the meal. Not only will you consume half of a squash, it’s also loaded up the center with other fall bounty produce like Brussel sprouts and cranberries. Good ol’ bacon is there for protein and fat and because the salt balances the sweet fruit and bit of honey. And also, bacon is delicious.
I like to cook these until the cranberries have softened and released some of their juices. Their sweetness marinates the rest of the ingredients and the color of roasted cranberries pops off the plate!
2 acorn squashes
3 tbsp avocado
¾ tsp sea salt
one dozen Brussel sprouts
¼ tsp garlic powder
1 cup cranberries
4 strips of already cooked bacon
2 tsp honey
Preheat oven to 375°F and line a baking sheet with unbleached parchment paper.
Wash the squash, remove the stems and slice in half lengthwise. Scoop out the seeds.
Place on the tray and drizzle 1 tbsp of the avocado oil and sprinkle on ½ tsp sea salt. Bake for 35 minutes until mostly fork tender.
Set a large pan on medium heat. Slice the Brussel sprouts in thirds or fourths, depending on their size. Add to the pan with 2 tbsp of the avocado oil, ¼ tsp sea salt, and the garlic powder.
Once the Brussel sprouts have started to brown, add the cranberries, roughly chopped bacon, and honey. Stir for two minutes then take off the heat.
Once the squash has roasted for 35 minutes, remove and spoon in the contents from the pan inside the squash.
Roast for another 10 minutes.
Alexa Federico is the owner of her blog and nutrition business, Girl in Healing, LLC. She became passionate about natural health after a major change in her diet had a vast impact on her Crohn’s disease. She is now a Nutritional Therapy Practitioner and a coach certified in the AIP diet and works with clients remotely to resolve their digestive problems. Follow along her blog, Instagram, Pinterest, Facebook, and Twitter.