Just because this vegetarian dish is healthy, don’t make the mistake of thinking that it lacks a punch of flavor. It’s an impressive presentation and the fact that the acorn squash forms its own bowl is only part of the fun!
1ea Acron Squash
½ c Brown sugar
2 tsp Olive oil
Kosher Sal and White Pepper
½ c Brussels Sprouts, cut into quarter pieces
½ c Oyster Mushrooms, slice thin
½ c Cranberries, Dried
½ c Garlic Bulbs
½ c Chestnuts, cooked, peeled and lightly chopped
½ c Olive Oil
1c Vegetable stock
Salt and Pepper
Cut top of acorn squash, and slice bottom of squash so it is balanced and will not tip over. scoop out seeds.
Combine brown sugar, oil, salt and pepper.
Rub inside and outside of squash with oil mixture
Het oven to 350f and cook squash on sheet pan for 20-30 minutes or until acorn squash is tender
In the mean time prepare all of the other vegetables.
Once squash is ready, heat sauté pan with olive oil.
Add Brussels sprouts, garlic and mushrooms and sauté until golden brown and tender. Add Dried cranberries and chestnuts and sauté until cranberries and chestnuts are warm. Finish with vegetable stock.
Place acorn squash in the center of the plate. Fill with vegetable mix and sprinkle the remaining mx around
All prep can be done up to two days before serving however same day is always the most preferable. This dish can act as a side to accompany a meal or a buffet.
Use different types of squash such as butternut squash
Season best use for dish
This a great fall and winter dish