Kate Daigle provided us this creative gluten free Root Vegetable Baked Acorn Squash inspired by her garden. Make as a fun appetizer for a pre-Thanksgiving party or prepare ahead of time for dinner. A quick reheat are all these easy yummy acorn squash require.
Don’t forget to save the seeds and roast them with turmeric.
Root Vegetable Baked Acorn Squash
November 6, 2015
Ingredients
- 2 acorn squash
- 1 strip bacon cooked until crispy and chopped into pieces (optional if vegetarian)
- 2 teaspoons butter
- 1 large shallots, thinly sliced
- 1 cup root vegetables (such as carrots and sweet potato)
- 1 clove garlic, minced
- 1 cup spinach
- 1 cup gluten free bread cubes dried
- 1/3 cup shredded Swiss cheese
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350ºF.
- Use a sharp knife to remove the tops from the acorn squash. Scoop out the insides and discard them or save the seeds for roasting!
- Rub sea salt and pepper on the inside of the pumpkins.
- Melt the butter in a large skillet over medium heat.
- If adding bacon replace butter with a teaspoon bacon renderings.
- Add the sliced shallots and cook them for about 5 minutes, until they're softened.
- Add the root vegetables and garlic and cook about 5 minutes more.
- Stir in the spinach and crispy bacon pieces.
- Remove from heat.
- Transfer the veggie mixture to a large bowl. Add the bread, cheese, nutmeg, and cream and stir until combined. Divide the mixture between the squash. Place the the top back on the acorn squash.
- Bake the squash for about an hour, then remove the tops and bake for 20-30 minutes more, or until the filling is browned and crispy on top and the acorns are easily pierced with a knife. Replace caps and serve.
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