Acorn Squash Stuffed with Creamed Collards

The sweetness of the squash, the grassiness of the collard greens, the scent of the coconut milk – it’s the new fall!
By & / Photography By Stephen Ironside | September 01, 2013

Ingredients

  • 2 large acorn squash
  • 1 tablespoon extra-virgin olive oil
  • 1 recipe Collards Creamed in Coconut Milk* (see separate recipe)
  • Sea salt and freshly ground black pepper as needed
  • 1/2 cup thick-cut rolled oats
  • 1/2 cup pumpkin seeds
  • 1/2 cup pecan pieces
  • 1/4 cup maple syrup
  • 3 tablespoons coconut butter
  • 1/4 teaspoon sea salt

Instructions

1. Preheat oven to 350°. Wash the acorn squash and cut each in half. Scrape the seeds from each half and rub each cut surface with extra-virgin olive oil. Lightly season the inside of each squash half with sea salt and freshly ground black pepper. Place in an oven-proof baking dish cut side down and bake for 30 to 45 minutes or until the squash is just tender inside.

2. Spread the pumpkin seeds on a baking sheet and roast in the oven until they begin to brown and smell toasted. Remove to a medium bowl. Repeat with pecans. Add the oats to the bowl. Melt the coconut butter in a small skillet with the sea salt. Add to the bowl with other ingredients and stir to form a streusel.

3. Turn each roasted squash half cut side up and divide the creamed collards among the four squash halves. Top each with streusel. Return the baking pan to the oven and bake for 30 to 45 minutes, or until the filling is bubbly and the streusel is toasted. Remove from oven and let set for five minutes before serving.

Ingredients

  • 2 large acorn squash
  • 1 tablespoon extra-virgin olive oil
  • 1 recipe Collards Creamed in Coconut Milk* (see separate recipe)
  • Sea salt and freshly ground black pepper as needed
  • 1/2 cup thick-cut rolled oats
  • 1/2 cup pumpkin seeds
  • 1/2 cup pecan pieces
  • 1/4 cup maple syrup
  • 3 tablespoons coconut butter
  • 1/4 teaspoon sea salt
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