Acorn squash has a rich and nutty flavor, making it a wholesome addition to this delicious fall harvest bowl. Rich in vitamins and minerals, it is not only a full of nutrients, but also adds vibrant color!
Roasted Acorn Squash:
Preheat oven to 400 degrees. With a sharp knife, make the first cut on one side
of the stem, cutting straight down. Once squash is cut in half, scrape out the
seeds using a spoon. Lay the squash down, flat-side down, and slice into 1-2 inch
slices for roasting. Line a baking sheet and place acorn slices on, drizzling with
oil and salt and pepper (optional). Roast for 30-40 minutes or until the squash is
tender and can easily be pierced with a fork. Set aside to cool.
Grate the cauliflower so that it resembles rice.
In a skillet over medium heat, heat 2 tbsp oil over medium heat and sauté onion until soft, but not brown, then add cauliflower.
Making the dressing:
Whisk together vinegar and honey in a bowl, and add diced apples.
Building Your Grain Bowl:
Place 1/2 cup of cauliflower rice. Top with the roasted squash, sautéed collards and onion. Pour the dressing over the grain bowl.
Serve and enjoy!