One of my favorite things about fall and winter is the abundance of squash!
Did you know?
There are about three hundred varieties of squash around the world and approximately fifty are native to the United States. This delicious veggie (err, fruit?) is as versatile as it is plentiful!
My favorite type of squash is acorn squash. I had acorn squash on my brain on a recent trip to the grocery store last week and was disappointed to find a dwindling selection once I got there…so I bought all the squash (not literally all of it, but I threw a lot over into my shopping cart…you get it…)
Apparently, everyone else loves squash too – and why wouldn’t they?
When roasted, its firm flesh has a nutty, sweet flavor that pairs well fall favorites like hickory bacon, garlic, maple syrup, nutmeg, cinnamon and sage.
Additionally, squash is a low-waste food that can be consumed in its entirety…and acorn squash is one of the most nutrient dense varieties of squash. These little guards are packed with vitamins, minerals and antioxidants that support immune, skeletal and cardiovascular health.
Oh how I love winter squash!
While I do enjoy acorn squash as a complete meal, this hearty side dish is the perfect accompaniment to your Thanksgiving table. After all, what’s not to love about sweet, nutty acorn squash piled high with a mountain of roasted vegetables tossed in a tangy balsamic glaze?
The vegetable filling is naturally Vegan and includes crispy, roasted brussel sprouts and kale, sweet potatoes and mushrooms sautéed with shallots in olive oil.
This dish is a crowd pleaser, and sure to have your Vegan and carnivorous family and friends singing your praises as ‘hostess with the most-est’ this holiday season!
- 2 medium acorn squash halved and seeds removed
- 3 tablespoons olive oil
- 4 cups kale
- 2 cups brussel sprouts chopped
- 1 sweet potato cubed
- 1 cup mushrooms sliced
- 1 shallot diced
- 2 acorn squash halved
- 1/4 cup balsamic vinegar plus more if desired.
- 1/2 tablespoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Preheat oven to 400 degrees.
Brush squash with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Place squash cut-side down in a shallow baking dish. Fill dish with approximately 1 inch of water to prevent burning.
Meanwhile, place kale, brussel sprouts, and sweet potatoes on a separate baking sheet. Drizzle with 1 tablespoon olive oil. Season generously with paprika, garlic powder, salt and pepper. Bake for 20-25 minutes until tender.
Remove vegetables from the oven and transfer to a mixing large bowl. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms, shallots, salt and pepper. Sauté until the mushrooms and shallots are caramelized. Remove from the heat and add to bowl with roasted vegetables.
Add balsamic vinegar to vegetables and mix to combine.
Divide mixture among the roasted squash halves. Drizzle with additional balsamic vinegar.
Roast for 10-15 more minutes until vegetables are heated through and edges of squash have browned.
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