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Dole Banana Farmer

Roasted Stuffed Acorn Squash

Roasted Stuffed Acorn Squash
1 hr 10 Minutes Total time 30 Minutes Prep time 40 Minutes Cook Time 403 Calories 4 Servings

Ingredients

Allergens: Egg, Soy

Directions

  1. Preheat oven to 400°F; line a rimmed baking pan with parchment paper. Place squash, cut side up, on prepared pan and brush with 1 tablespoon oil; sprinkle with ½ teaspoon salt and pepper. Turn squash, cut side down; roast 30 minutes or until squash is tender.
  2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add carrots, shallots and celery; cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add mushrooms; cook 5 minutes or until moisture is released, stirring occasionally. Add spinach and garlic; cook 2 minutes or until spinach is wilted, stirring occasionally. Add vinegar, thyme and remaining ½ teaspoon salt; cook 1 minute or until liquid evaporates, stirring occasionally. Makes about 4 cups.
  3. Turn squash cut side up; fill with vegetable mixture and roast 10 minutes or until heated through and top is lightly browned.
  4. Prepare Chopped Kit as label directs in a large bowl. Serve squash topped with Chopped Kit and pepitas.
Soy Eggs Winter Sides Dinner

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