Broccoli Crunch Stuffed Acorn Squash Recipe

Have you ever found yourself enjoying a Broccoli Crunch Chopped Salad Kit and thought to yourself, “You know what? This would be great inside a roasted acorn squash.”? Perhaps not, but don’t let that stop you from enjoying this deliciously simple recipe. The kit’s mixture of fresh broccoli, cauliflower, red cabbage, dried cranberries, sunflower kernels, carrots, crumbled bacon, and tangy slaw dressing are all perfectly at home within the confines of a warm, roasted acorn squash just out of the oven. And it’s all well worth the wait. Plus, just look at how quaint these look!

Ingredients

1 Taylor Farms Broccoli Crunch Chopped Salad Kit
4 acorn squash
Olive oil
Salt & pepper

Directions

Preheat oven to 450°F.
Slice a sliver off the bottom of each acorn squash to create a flat surface so the squash will stand up straight. Slice the tops off of each acorn squash. Using a spoon, scoop out the seeds and enough of the ‘meat’ to create a nice bowl to fill.
Drizzle with olive oil and season with salt and pepper.
Roast acorn squash for 30 minutes until tender and a fork can easily pierce through the flesh.
In a large salad bowl, toss together the contents of the Taylor Farms Broccoli Crunch Chopped Salad Kit, including the dressing.
Generously fill each acorn squash with the prepared salad kit. Enjoy!

Is My Squash Really an Acorn?

Well, no. While a hypothetical tree that grows acorn squash certainly sounds amazing, it’s not a reality (yet). Native to North and Central America, acorn squash is sometimes categorized as a winter squash, but it belongs to the same species as zucchini and yellow squash, which are grown in the summer. And yes, it looks like an acorn. That’s why it’s called an acorn squash.

But enough about that; let’s talk about how it tastes. Acorn squash has a mild, nutty flavor with a subtle hint of sweetness that makes it ideal for stuffing with a variety of ingredients, including rice, vegetables, meat, and, in this case, the contents of our Broccoli Crunch Chopped Salad Kit. And just like its very distant cousin, the pumpkin, acorn squash seeds are quite tasty after being roasted with a bit of olive oil, salt, pepper, and any other spices you want to include.

Baking and filling acorn squash remains among the most popular culinary uses for this green vegetable, but you can also try these ideas: slice it up and roast it with herbs and parmesan cheese, purée and simmer peeled chunks to make squash soup, or roast a halved and scored acorn squash with a thin glaze of maple syrup and cinnamon for a comforting fall-time treat. What can’t this squash do? (Aside from being an acorn?)