• 2 acorn squash, halved and cleaned, with small slice taken off bottom (the part directly under the cut side) to level the squash
• 1 bunch kale or lacinato (roughly chopped)
• 1 tbsp minced garlic
• 1 tbsp fresh chopped sage
• 1 tbsp fresh chopped oregano
• ¼ c fresh lemon juice or apple cider vinegar
• 15 oz jar/can of tomato sauce/diced tomatoes
• 2 cups corn kernels (fresh, frozen or canned)
• 15 oz can of kidney beans, drained and rinsed
• ¼ pepitas (roasted or raw pumpkin seeds)
• 1 tbsp maple syrup or maple sugar, optional
• 2 tbsp extra-virgin olive oil
• Salt and black pepper to taste
Acorn Squash Prep:
1. Preheat oven to 400 degrees.
2. Drizzle olive oil over cut surfaces of the acorn squash, season with salt and pepper.
3. Place acorn squash cut side up on a baking sheet/casserole dish.
4. Add water to the baking sheet/casserole dish to help steam the squash, ¼-inch to a ½-inch deep.
5. Roast the squash uncovered for 40 mins at 400.
6. If desired, brush the cut surface of the squash with maple syrup/sprinkle with maple sugar.
7. Roast 20 mins more (whether you added maple or not), until squash are fork tender. Remove from oven and set aside.