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Acorn Squash Harvest Bowls

Acorn Squash Harvest Bowls

I absolutely love everything about fall.

Opening the windows to get fresh air in the house…

The cold breeze…

The warming recipes…

you name it. 

When the weather gets cooler I crave the warm comfort food.

What looks like an acorn but tastes like squash?

Acorn Squash 

Butternut squash and spaghetti squash are the more well-known squashes but Acorn squash shares just as many benefits are they do.

. Acorn squash is a great starchy vegetable to incorporate into meals.

Acorn squash is high in vitamin A, B vitamins, vitamin C, and essential minerals.

Heres how to do it…

You’ll need

1 acorn squash

1 cup chopped Brussel sprouts

1/4 cup pomegranate seeds

1 tbsp pumpkin seeds

1 cup cooked quinoa

1 tbsp olive oil

tsp pink salt and black pepper to taste

optional: raw honey 

Heres how to do it…

Preheat the oven to 350.

Cut acorn squash in half at the center of the stem.

Drizzle 1/2 tbsp of olive oil over the squash, around the rim, and over the skin.

(I like to use my hands to evenly spread)

On a large baking pan lined with parchment paper and flip the squash upside down.

Bake for 30 minutes.

Meanwhile, toss the Brussel sprouts in olive oil, a pinch of pink salt, and pepper.

When the time hits about 15 minutes, add the Brussel sprouts to the pan in the oven and allow them to roast for the remaining 15 minutes.

(This is a good time to prepare your quinoa if you have not already)

When the squash is done, layer quinoa… brussels sprouts, pomegranate, and pumpkin seeds.

Drizzle with raw honey (if not vegan) & season with a pinch of salt and pepper.

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