roasted acorn squash with goat cheese and walnuts {gluten free, grain free}

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Thanksgiving isn’t really about the turkey. Yes, I know it’s Turkey Day and it is the centerpiece, but in my opinion, the sides rule. What I love most is that every Thanksgiving feast has different sides. There are traditional elements like mashed potatoes and brussel sprouts, but hosts these days are stopping the show with inventive, eye catching, mouth watering sides.

This Stuffed Acorn Squash, marries seasonal ingredients with different flavors and textures, to make the most delicious addition to any Thanksgiving table. This side is easy to throw together, takes just minutes and has a killer WOW factor, when you serve it to your guests.

You can roast the squashes early in the day and before you need to serve, fill with stuffing ingredients and bake for 10 minutes. This really is a perfect addition to any dinner, any night of the week.

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Acorn squash has significant levels of vitamin C, vitamin A, thiamin, pantothenic acid, and other B-family vitamins, and its range of minerals is truly impressive, including potassium, magnesium, manganese, iron, copper, phosphorous, and calcium.


  • 2 Acorn Squash

  • 1 cup crumbled goat cheese

  • 1/2 cup chopped toasted walnuts

  • Raw honey

  • olive oil

  • salt and pepper



  • Preheat oven to 375°F

  • Cut each squash in half and scrap out seeds

  • Coat flesh with olive oil, salt and pepper

  • Place squash face down on a parchment lines baking sheet and bake for 25 minutes

  • Heat nuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance

  • Stir or toss nuts frequently for even toasting

  • Remove from pan to cool

  • Take squash out of oven and flip over. If serving immedietly, fill with goat cheese, using 1/4c of goat cheese for each half.

  • Sprinkle with walnuts

  • Drizzle with raw honey just before serving