Go Back
Print
Autumn Stuffed Acorn Squash | SIMPLE and DELICIOUS fall-flavored millet stuffed into yummy acorn squash. GF and DF. Bring on fall! | simplytothrive.com

Autumn Stuffed Acorn Squash

Total Time 35 minutes
Servings 2 halves
Author Noelle Parton

Ingredients

  • Acorn squash, washed
  • Coconut oil, as needed
  • Millet, cooked (I like to soak or ferment before cooking for digestion)
  • Golden beets, diced
  • Celery, diced
  • Mushrooms, sliced
  • Onions, diced
  • Garlic, peeled and kept whole
  • Cranberries, fresh or frozen (thawed)
  • Parsley
  • Dijon mustard
  • Lemon, juiced
  • Nutritional yeast, optional
  • Celtic sea salt and pepper

Instructions

  1. Preheat your oven to about 375°F. Cut your squash lengthwise and scoop out the seeds. Rub the cut side with a little coconut oil and sprinkle of salt and place on a baking sheet cut side up.

  2. Wrap the diced golden beet with a few cloves of garlic (I used 1 medium-size beet and 3-4 cloves, but use as much as you'd like) in parchment paper. Bake this and the squashuntil fork tender and golden brown, about 20-30 minutes.

  3. While these are roasting, saute your onions, mushrooms, and celery with a little coconut oil, ground cumin, and salt until fragrant and slightly caramelized. A great starting point is 1/2 an onion, a handful of mushrooms, and 1-2 stalks of celery, but adjust to what you like.
  4. Add your cooked millet. As far as amount, anywhere from 1/2 - 3/4 cup of cooked millet to stuff each squash half is perfect, so for the 2 halves you'd need about 1 - 1 1/2 cups worth.

  5. At this time, your squash should almost be done. Add a handful or 2 of cranberries on your baking sheet and bake for a few minutes until they pop.

  6. Time to flavor the millet up. Mix in the juice of 1/4 of a lemon, a squirt of dijon mustard, and nutritional yeast and black pepper if desired. Grab a handful of fresh parsley, chop, and mix in.

  7. Remove the vegetables from the oven. Chop the roasted garlic and add to your millet along with the beets and cranberries. Mix together and taste. Add any extra seasonings, additional dijon, lemon, salt, etc. until it is to your liking.

  8. On the same baking sheet, stuff as much filling as you'd like into the squash. Broil for a few minutes to crisp up and brown the filling. Serve and enjoy!

Recipe Notes

This can easily be made into many servings, just increase the filling!