Harvest Squash Bowl

  • 150 mins
  • 17 ingredients
  • Servings 6
  • Prep 30 min
  • Cook 120 min
  • Skill Level

Ingredients

  • Acorn squash - medium sized 3 each
  • sweet sausage 1 lbs
  • Onion, yellow - diced 10oz
  • red pepper flakes 1/4 teaspoon
  • carrots - grated 4 ox. - 3 to 4 medium sized
  • corn, sweet yellow 14 oz.
  • Butter, unsalted or EVOO about 2 TBSP
  • Mushrooms, Baby Portabello, Minced 5 oz.
  • Cheese, grated parmigiana 5oz
  • Pine Nut, Toasted 1cup (3/4 in the filling / rest for the toppings)
  • Tomato Paste 1/2 cup
  • Worcestershire suace 3 TBSP
  • Nutmeg, freshly grated 1/2 TBSP
  • Quinoa, cooked 2 cups
  • Kale, chopped, cooked 2 cups
  • Rice Brown , cooked 2cups
  • water, tap 1/2 cup

Directions

  1. create the squash bowl

    • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    • cut acron squash in half from top to bottom
    • after removing the sead from the center of the acron squash.
    • Next, slice a flat area off the skin side of the squash,
      so that it the havles will remain level on the a table after it is cooked.
      season the flesh side of squash with salt and pepper.
    • place the inside of the halves face down on baking pan
    • bake till fork folk soft, about 1 hour to 1 1/2 hours
  2. create the filling

    • In a large mixing bowl, mix in all other ingredints.{reserve some pine nuts and bacon for the top}
    • taste and add in salt and black pepper to taste.
  3. pulling it all together

    • add a 1-2 cups of filling to each squash halves.
    • bake to arm center at 400°F for 15 minutes
    • Top with more cheese and toasted pine nuts and enjoy the goodness.

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