The Little Things
October 28, 2014

Today I have one of my favorite fall recipes for you! It is delicious, healthy, and the essence of fall! I’m not the biggest fan of squash, but cooked like this, I think it’s delicious!

Ingredients

I started out by poking holes with a fork into the sides of the squash, and then microwaving it for about 2 minutes to soften it up a bit (this makes it easier to cut). I then cut the squash in half, clean out the insides, and place in a pan with a bit of water at 350 degrees. I cook this for about 30-40 minutes (I just check in on it right about 32ish minutes).

Roasted Acorn Squash Bowl

While this is cooking, I put whatever I am putting into the squash bowl into a frying pan with a bit of water or brother, and some spices (I like oregano and salt, but sometimes I’ll add cayenne pepper for a bit of spice). If you’re using lentils, you’ll need to cook that a bit beforehand too, as well as the chicken sausage. Caramelizing the onions is also an option; I do it when I have more free time, and skip it when I’m in a rush.

Roasted Acorn Squash Bowl

Once everything is done cooking, scoop some of the fruit/veggie/bean/meat mixture into the acorn squash bowl, and enjoy! Pretty easy, right? I’ve refrigerated half of this before to eat the next night, and it’s held up just fine!

For more recipes to enjoy, check out my recipe page!

Now it’s your turn to share! What’s one of your favorite fall recipes?

4 responses to “Roasted Acorn Squash Bowl”

  1. This is perfect timing. I just purchased my first acorn squash and wasn’t sure what to do with it!

    • littlethingscaroline@gmail.com says:

      Awesome! This is a great dish because while the core of it (the bowl) is the same, there are so many variations and flavors you can add to it! Enjoy!

  2. I have been wanting to try more squash recipes. Awesome.

    • littlethingscaroline@gmail.com says:

      Well this is an easy and tasty way to start! I hope you enjoy it; let me know how it goes 🙂