Baked Acorn Squash with Pistachios, Pears and Fresh Herbs
Don’t know what to do with that Acorn squash laying on your counter? Cut it in half, pack it with these awesome ingredients, roast it in the oven, and you’ll have a crowd-pleasing dinner or side dish in no time. The addition of pistachios will also help you get in some trace nutrients such as copper and zinc, so this recipe is an overall win. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 2 acorn squash
- 2 teaspoons neutral tasting oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon finely ground black pepper
Filling Ingredients:
- 2/3 cup Salted Pistachio Kernels roughly chopped, plus more finely chopped for topping
- 1 fresh red D’Anjou pear
- 2 teaspoons extra virgin olive oil
- 2 teaspoons maple syrup
- 2 teaspoons red wine vinegar
- 2 sprigs fresh rosemary finely chopped
- 8-10 leaves fresh mint finely chopped
- 3-4 sprigs fresh thyme finely chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon finely ground black pepper
Instructions
Directions
- Pre-heat oven to 400°.
- Slice acorn squash in half vertically, and hollow out seeds. Rub with oil and sprinkle with sea salt and pepper. Place cut side down on walled baking sheet. Roast about 30-35 minutes, or until soft.
- To create filling, finely dice pears and add to mixing bowl. Add roughly chopped Salted Pistachio Kernels, olive oil, maple syrup, vinegar, rosemary, mint, thyme, sea salt and pepper. Fold to incorporate.
- Scoop filling mixture into each squash half, creating mound of filling in center. Sprinkle with additional finely chopped pistachios.
- Place under broiler for about 3 minutes, until golden. Serve warm.
Notes
Courtesy of Spork Foods