Hey guys! today’s recipe is an awesome spring side dish – A sweet roasted acorn squash, with a fiery pico de gallo salsa. Fresh, spicy, and a little sweet, it’s a great accompaniment to some steak and mushroom burgers! It’s also pretty good with chicken.
Serves 2. Or one very hungry teenager.
You will need:
- 1 acorn squash, halved and de-seeded
- 1 cup tomatoes, diced
- 1 cup white onion, diced
- 1/2 lemon/lime juice
- 1 cup chopped cilantro
- 1 t chilli powder, cayenne pepper, or diced chillies
- 1/2 t sea/rock salt
- 1/2 garlic powder
Halved, de-seeded squash – place a teaspoon of butter in the middle so it doesn’t dry out. Skin side down, so it’s sitting like a bowl.
In the oven at 300 for 45 mins to an hour, until fork tender.
Combine the diced tomatoes, onions, cilantro, juice, pepper, salt and garlic. Let it sit, covered, while the squash roasts.
Serve with the pico in your new acorn bowls 🙂
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