I cut each acorn squash into halves, and then into slices and served it up like meatloaf.
With the left overs I made a version of our much loved harvest soup - it was wonderful as well :)
- 1 squash, any variety*
- 1 tsp. coconut oil or olive oil
- 1 onion, cut into quarters
- 2 carrots, cut into 4 pieces
- 2 celery stalks, cut into 4 pieces
- 3 cloves garlic
- 2 Tbsp. tomato paste
- 1/2 cup hemp seeds
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1 cup brown rice, cooked
- 1 tsp. chili flakes
- Salt and pepper, to taste
- Preheat oven to 375 °F
- In a food processor, add onion, carrot, celery and garlic. Process to a coarse consistency.
- In a large sauté pan, melt oil. Add vegetable mixture. Sauté for 5 to 7 minutes, or until tender. Add in tomato paste and sauté 2 more minutes
- In the food processor, add hemp, pumpkin and sunflower seeds. Process to a coarse consistency.
- In a large bowl, combine cooked vegetable mixture, seed mixture, cooked brown rice, chili flakes, salt and pepper. Mix. Taste and adjust seasoning as needed.
- Cut squash top off like you would if you were carving a pumpkin. Gut squash.
- Place squash on baking sheet and stuff with filling. Place lid beside squash on baking sheet.
- Bake for 30 to 45 minutes, or until you can pierce the squash with a fork.
- Cut into wedges and serve.