Winter Cornucopia Squash Bowl

Name: Winter Cornucopia Squash Bowl
Yield: Makes 4 servings
Cuisine: American
Ingredients: ½ teaspoon cumin powder; 2 parsnips, chopped; 1 bunch lacinato kale, stemmed and chopped; 1 white onion, diced; 4 garlic cloves, minced; ¼ pound pecans, chopped; ¼ pound walnuts, chopped; ¼ cup maple syrup, and more for garnishing; 2 tablespoons avocado oil, and more to paint the squash; 2 large acorn squash; 1 teaspoon cinnamon powder, and more to dust; ½ teaspoon smoked paprika; ¼ teaspoon salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

This is a homey meal that uses seasonal root vegetables, cold-weather leafy greens, and warming nuts. Deep savory flavors with a sweet maple finish are perfect for winter, and the natural squash bowl does the decorating for you. You can serve the extra squash seeds on the side or snack on them while cooking.

Ingredients

2 large acorn squash
2 tablespoons avocado oil, and more to paint the squash
1

Americas
United States
Snack
Winter
Vegan
Gluten-free

Method

Preheat oven to 425°F.
Cut both squash in half from tip to stem. Remove seeds and loose pieces, and scrape down the sides. Transfer the seeds to a bowl of water to make separating them from the fleshy parts easier.
Paint the insides of the sq