Baked Acorn Squash with Roasted Veggies


  • 1 Acorn Squash split in half and seeds removed
  • Olive oil
  • 2 cups brussel sprouts washed cut in half
  • 1/2 head of cauliflower, cut into small florets (you can substitute any vegetable you prefer here, broccoli would work well too)
  • 1.5 cups button mushrooms sliced
  • 1 garlic clove
  • A few sweet baby peppers (mixed colors, as available)
  • Sunflower sprout


  • Heat oven to 375. 
  • Lightly rub olive oil on the inside of the acorn squash before placing face down on a baking sheet (you can line it with parchment to make clean up easier).
  • Place Squash in the oven for about 30 minutes or until soft to the touch.
  • Mix brussel sprouts and cauliflower in a bowl, drizzle with olive oil and sprinkle with salt and pepper.
  • Put veggie mix on another baking sheet and place in the same oven, watching (brussel sprouts are tender and you don't want them to over cook), about 25-30 minutes.
  • When they start getting crispy looking, they are done. 
  • While they are in the oven, use a small skillet and sauté the garlic until you can smell it (about 3 minutes) and then add sliced mushrooms stirring frequently so they don't burn, for about 15 minutes or until the start turning golden brown.
  • Once it is all out of the oven, assemble on the plate.  
  • Put your acorn squash in the center, and add the mushrooms to the middle.
  • Next place roasted veggie around the squash, then the peppers, and lastly the sprouts. 

Posted On

November 9, 2014

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