Acorn Squash Medley
Elevate your seasonal cooking with this Acorn Squash Medley, a vibrant dish that combines roasted acorn squash wedges with a colorful sauté of red onion, bell pepper, and zucchini. Infused with warm spices like cinnamon and cumin, and finished with bursts of dried cranberries, crunchy walnuts, and fresh parsley, this recipe is the perfect balance of savory, sweet, and nutty flavors. Not only is it visually stunning, but it's also packed with wholesome ingredients, making it an ideal side dish or vegetarian main for fall gatherings or weeknight meals. Ready in just an hour, this easy-to-follow recipe offers a delightful way to celebrate the flavors of the season.
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Recipe Information
Ingredients
- 2 acorn squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cumin
- 1 large red onion
- 1 large red bell pepper
- 1 medium zucchini
- 3 cloves garlic
- 1 teaspoon fresh thyme
- 0.5 cup dried cranberries
- 0.5 cup chopped walnuts
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise and scoop out the seeds. Slice the halves into 1-inch thick wedges.
In a large bowl, toss the acorn squash wedges with 2 tablespoons of olive oil, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, ground cinnamon, and ground cumin. Spread the squash on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 25-30 minutes, flipping halfway, until golden and tender.
While the squash roasts, prepare the vegetables. Dice the red onion, red bell pepper, and zucchini into bite-sized pieces. Mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the red onion and cook for 3-4 minutes until it begins to soften.
Add the red bell pepper, zucchini, and minced garlic to the skillet. Season with the remaining 0.5 teaspoon of salt and black pepper. Cook for another 5-7 minutes until the vegetables are tender but still slightly crisp.
Stir in the fresh thyme, dried cranberries, and chopped walnuts. Cook for an additional 2 minutes to warm through.
Remove the roasted acorn squash from the oven and arrange it on a large serving platter. Spoon the vegetable mixture over the squash wedges.
Garnish with chopped fresh parsley before serving. Serve warm and enjoy your Acorn Squash Medley!
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 68.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2970 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
