Brushed with maple syrup and olive oil, then perfectly roasted and stuffed with cranberries, spinach, mushrooms, and walnuts, this veggie-packed dish is a perfect accessory to all those starchy sweet potatoes and mashed taters. The fact they look completely amazing is just a bonus.
- 2 acorn squash, sliced into rings & de-seeded
- 2 garlic cloves, minced
- 4 tbsp coconut oil
- 1 cup portabella mushrooms, diced
- 8 cups spinach
- 2 Tbsp dried cranberries
- 2 Tbsp walnuts, chopped
- 2 tsp curry powder
- 1/2 tsp sea salt
- 1 Tbsp olive oil
- 1 Tbsp pure maple syrup
- Slice acorn squash into rings and remove seeds.
- Preheat oven to 400 F.
- In a small bowl, combine olive oil and maple syrup, then set aside.
- In a large saute pan, melt the coconut oil. Then add in the garlic, mushrooms, spinach, curry, sea salt, and cranberries. Saute for approximately 10 minutes until spinach and mushrooms are soft.
- Spoon the saute mixture into each squash ring carefully.
- Brush on the olive oil / maple syrup to the acorn squash ring
- Bake for 45 minutes then top with chopped walnuts.
- Use a spatula to transfer rings to plates so the stuffing doesn’t fall out.