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Acorn Squash Harvest Bowl with Cauliflower Rice

Yields4 ServingsPrep Time40 minsCook Time20 minsTotal Time1 hr

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!

 1 head of cauliflower
 1 acorn squash, roasted (see instructions)
 1-2 apples, diced
 3 cloves garlic, finely minced
 3 tbsp oil
 ¼ cup apple cider vinegar
 2 tbsp honey
 salt and pepper to taste

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!

Nutrition Facts

Servings 0