With the New Year well under way, many of us have abandoned our healthy eating resolutions for the year. With this simple recipe, it will be easy to reaffirm your wellness goals for 2017. Packed with pistachios, this baked acorn squash will fill you up without weighing you down. Not only is this a great dinner idea, it’s also a healthy lunch option for the next day!
Baked Acorn Squash with Pistachios, Pears and Fresh Herbs
Author: Spork Foods
Yield: 4-6 servings
Ingredients
- 2 acorn squash
- 2 teaspoons neutral tasting oil
- ¼ teaspoon sea salt
- ¼ teaspoon finely ground black pepper
Filling Ingredients:
- ⅔ cup Setton Farms Dry Roasted and Salted Pistachio Kernels, roughly chopped, plus more finely chopped for topping
- 1 fresh red D’Anjou pear
- 2 teaspoons extra virgin olive oil
- 2 teaspoons maple syrup
- 2 teaspoons red wine vinegar
- 2 sprigs fresh rosemary, finely chopped
- 8-10 leaves fresh mint, finely chopped
- 3-4 sprigs fresh thyme, finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon finely ground black pepper
Instructions
- Pre-heat oven to 400°.
- Slice acorn squash in half vertically, and hollow out seeds. Rub with oil and sprinkle with sea salt and pepper. Place cut side down on walled baking sheet. Roast about 30-35 minutes, or until soft.
- To create filling, finely dice pears and add to mixing bowl. Add roughly chopped Setton Farms Dry Roasted and Salted Pistachio Kernels, olive oil, maple syrup, vinegar, rosemary, mint, thyme, sea salt and pepper. Fold to incorporate.
- Scoop filling mixture into each squash half, creating mound of filling in center. Sprinkle with additional finely chopped pistachios.
- Place under broiler for about 3 minutes, until golden. Serve warm.
Notes
© Spork Foods, 2015
