Acorn Squash Harvest Bowl with Cauliflower Rice
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!
Ingredients
Ingredients:
- 1 head of cauliflower
- 1 acorn squash, roasted (see instructions)
- 1-2 apples, diced
- 3 cloves garlic, finely minced
- 3 tbsp oil
Dressing:
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- salt and pepper to taste
Instructions
Directions:
- 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.
- Preparation: 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!
