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Stuffed Acorn Squash

Stuffed Acorn Squash

Prep time: 3 minutes microwave or 20-25 minutes oven

This dinner is basically Fall on a plate, and we are HERE for it!

Our stuffed acorn squash is jam-packed with a hearty blend of chickpeas, roasted mushrooms, shallots, and wild rice and topped with a (gluten-free) Panko-Parmesan crumble. Served with baby kale and saffron honey for drizzling all over!

In your bag

  • Your stuffed acorn squash with baby kale
  • Saffron honey

At home

  • Aluminum foil lined sheet tray
  • Cutting board and knife

Option #1 (in the microwave):

  1. Take the squash out—leaving the kale and saffron honey behind—cut it in half, and pop the halves onto a microwave-safe dish. Heat for 2-3 minutes.

Option #2 (in the oven):

  • Remove the squash halves—leaving the kale and saffron honey behind—cut it in half and place the halves on a foil-lined sheet tray. 
  • Toss it in a 375°F oven for 25-30 minutes or until the squash is heated through. 
  1. Pro tip: Stick a knife into the center of stuffing– if it feels hot to the touch, it’s ready to go! If it’s not quite there, return the tray to the oven for 5-10 minutes more.

Arrange the kale on a serving plate, and top with the warmed squash. Drizzle the saffron honey all over, snap a pic, and dig in!

That’s it! #Dinnersolved, dinner served.
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