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Roasted Acorn Squash Bowl


Winter is still here, which means there's plenty of time to cuddle up with a bowl of soup! Try this roasted acorn squash bowl made with our ONEHOPE Kitchen Meyer Lemon Olive Oil, found in our Healthy Dish Essentials Set. Pair with our Argentinian Malbec for a delectable finish. This meal is vegetarian and gluten free.


2 Acorn Squash
ONEHOPE Kitchen Meyer Lemon Olive Oil
Salt and Pepper
6 c. Baby Arugula
8 oz. Goat Cheese


1 1/2 tbl. Fresh Mint (chopped)
1 1/2 tbl. Fresh Oregano (chopped)
1/4 c. Red Wine Vinegar
1/2 c. ONEHOPE Kitchen Meyer Lemon Olive Oil
1 pinch Salt and Pepper


Preheat the oven to 400°F.
Cut squash in half and remove seeds and strings. Brush cut ends
liberally with olive oil and sprinkle with salt and pepper. Lay face
down on baking sheet.
Bake for 25 minutes, or until soft.
Mix ingredients for vinaigrette in blender and blend until smooth.
Transfer squash to serving plates. While still steaming, fill the
cavities with crumbles of goat cheese and then baby arugula.
Add vinaigrette to taste and toss, being sure to scrape squash
flesh into salad as you toss. Enjoy immediately.



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