Acorn Squash with Apples, Parsnip and Sage

Acorn Squash with Apples, Parsnip and Sage

Recipe credit goes to the blog FeastingAtHome.com 

Ingredients Amount
Small acorn squash 3
Peeled and diced parsnip 2 cups
Diced apple 1 cup
Onion, diced 1/2
Kale, chopped 1 cup
Sage, chopped and packed 2 T
Maple syrup 2 T
Maple glazed pecans 1/2 cup
Ground italian sausage (if desired) 1 cup
Olive oil 3 T
White wine, cider, or sake 1 splash
Salt & pepper To taste
Nutmeg Dash

Directions

Preheat oven to 400F.

Cut squashes in half and scoop out seeds.

Brush insides with an equal mix of olive oil and maple syrup and sprinkle with salt and pepper. Lay on a greased baking sheet and roast in preheated oven until fork tender, 30-40 minutes, until you can pierce through skin and flesh with a fork. Remove from the oven and using a metal spatula, turn over, trying to keep caramelized edges in tact, and let cool. Place in a baking dish.

While squash is roasting in the oven,  saute parsnips and onions in 2 T olive oil, on medium heat, until tender, about 10 minutes. Add apples and sage, and saute 5 more minutes, until apples are  tender. You may need to add a little more olive oil. Generously Salt and Pepper to taste.  Splash with a little white wine (or sake) and add kale and pecans. When wine has evaporated, add 1 T maple syrup. Adjust salt. I personally like this better without meat. But if you are a hearty eater, you could add a little cooked ground italian sausage, or pancetta to the mix.
Fill the squash with the apple parsnip mixture and place in a 350F until heated through (about 15 minutes).

MAPLE PECANS
In a small bowl lightly coat pecans with maple syrup. Add a pinch of salt and cracked pepper.
Spread out on a greased baking sheet and bake 15-20 mins in a 400 F oven, mixing once after 10 minutes.
Remove, let cool. While cooling use a metal spatula to unstick them from the sheet pan. I make these in big batches and use in salads or cheese plates

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