Garlic and Kale Acorn Squash

One of my favorite aspects about Fall is the transition from summer squash to winter squash. I love the versatility of all the winter squashes and how filling they are. I have been getting acorn squash from our local farmer’s market and have been enjoying just throwing them in the oven and stuffing them with whatever I have around the house. Every time I make it I continually think how seriously amazing this meal is. Well my husband has told me for many years that he doesn’t like acorn squash and I have never believed him. I find that I often don’t believe people when they say they don’t like a vegetable. I just assume that they have just never had it cooked the right way. Over the past couple years I have been able to get my husband to enjoy many things he said he didn’t like. I assumed that acorn squash was the same way. Last week I called him when he was on his way home from work and told him we were having acorn squash for dinner. About 20 minutes later he shows up at the house with a lettuce wrapped burger he picked up on the way home. I finally had to accept that his dislike for acorn squash was real. It was a sad, sad day. So I am here to share my excitement of acorn squash with some people who share the same love.

This recipe is super easy and is a perfect side dish or even a meal. It is a good way to use some seasonal produce and also get some more greens in your life. Enjoy!

Garlic and Kale Acorn Squash

• Author: Jessi's Kitchen
• Prep Time: 15
• Cook Time: 35
• Total Time: 50 minutes

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Ingredients

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• 1 Acorn squash
• 2 tbls grass-fed butter or ghee
• 1 tbls chopped fresh rosemary
• 2 tbls chopped garlic
• ½ tsp dried oregano
• ½ tsp black pepper
• ¼ tsp sea salt
• 2 cups chopped kale, stems removed
• 2 Tbls pecans, chopped

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Instructions

1. Preheat oven to 425. Cut the Acorn squash in half in half from stem to tip. Scoop out the seeds and place the squash on a baking sheet. Roast them for about 30-35 minutes or until squash is soft.
2. Place a skillet on medium heat and melt the butter or ghee. Add the garlic, rosemary and seasonings and let it cook for about two minutes. You do not want the mixture to boil. Add the chopped kale and let it sauté for 2-3 minutes or until the leaves have tenderized.
3. Fill the squash with kale mixture, chopped pecans and serve.

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Notes

• I often add chicken, ground sausage or bacon if I am eating it as a meal.

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Nutrition

• Serving Size: 1