Maple Roasted Squash 

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Recommended Grain: Quinoa or wild rice

Equipment: Large sauté pan
                       Baking sheet
                       Medium sauce pan
                       Loaf pan or baking dish

Ingredients: 2 acorns, delicata or buttercup squash
                        1 tbsp. olive oil or coconut oil
                        1 cup whole grain 
                        1/2 of a small onion diced
                        1 garlic clove minced
                        1 granny smith apple or 1 celery stalk diced
                        1/2 cup dried fruit (cherries, figs, or golden raisins)
                        1/2 chopped walnuts or pecans chopped
                        4 Tbsp. Pure Maple Syrup 
                        1/4-1/2 tbsp. cinnamon   
                        Salt and pepper to taste  

Directions: Preheat the oven to 350 degrees. Cut the squash into halves and remove the seeds. Place flesh side up on the baking sheet. When the oven has reached temp place the cooking sheet with the squash in the oven. Fill the loaf pan or baking dish with water and place beneath the squash in the oven. Cook for an hour (30 minutes with delicata squash). In the medium sauce pan cook the chosen grain according to the packages instructions. In the large sauté pan heat the cooking oil on medium heat. When the grain is almost finished cooking chop and add the onion to the heated oil. Season with a pinch of salt and pepper. Chop and add  the garlic and apples or celery to the onions. Stir to combined and cook until softened. When the grain is finished cooking add to the sauté pan and stir to combined.  Season with salt and pepper. Add the chopped walnuts and dried fruit.  Season with cinnamon. Turn off the burner once the mixture is evenly distributed and thoroughly heated. When the squash are finished cooking and are fork tender remove from the oven. Pour about 1/2 Tbsp. of the Maple syrup in the bottom of each squash and spoon the whole grain mixture into the  squash. Drizzle the remaining maple syrup evenly on each squash. Return the stuffed squash to the oven and allow to bake for 10 - 15 min.  Remove squash from the oven and serve hot.   

Nutrition Facts

Servings 4.0

Amount Per Serving
Calories 479     
Total Fat 13 g     
 Saturated Fat 1 g     
 Monounsaturated Fat 4 g 
 Polyunsaturated Fat 7 g 
 Trans Fat 0 g
Cholesterol 0 mg     
Sodium 52 mg     
Potassium 1298 mg     
Total Carbohydrate 84 g     
Dietary Fiber 11 g     
Sugars 19 g
Protein 10 g     
Vitamin A 19 %
Vitamin C 53 %
Calcium 14 %
Iron 35 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been