Roast Acorn Squash Bowl with Pico De Gallo

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.

pico squash

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

 Step one:

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.

 Step two:

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 🙂



Like this post? Pin it to your recipe boards!