Acorn Squash Grain Bowls
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These Acorn Squash Grain Bowls are filled with crispy roasted squash, your favorite grain, greens, avocado and a red wine vinaigrette.
Every year when squash season rolls around, I always love to pick up acorn squash. It is one of the easier squashes to work with – it’s not too big and the skin is totally edible.
Plus, when you roast it you get the most delicious crispy outside with a nice tender center. And these Acorn Squash Grain Bowls are the perfect way to put that squash to use.
You can use any grain (couscous, quinoa, rice) and top it with arugula, avocado, the squash and delicious red wine vinaigrette. It is the perfect fall dinner that everyone will love!
here’s what you need
ingredients
- acorn squash
- oil
- garlic powder, smoked paprika, oregano, salt & pepper
- grated vegan parmesan
- cooked grains – like quinoa, couscous or rice
- arugula
- avocados
- red wine vinegar
- dijon mustard
- garlic
equipment
You will need a baking sheet!
steps
step 1: prep the squash
Acorn squash might look intimidating, but once you realize you don’t have to peel it, that lightens the load. All you need to do is slice the bottom tip off – this will create a flat surface to cut the squash in half. Once it is cut in half, scoop out the seeds and remove the stem. Slice the squash into wedges and then we’re going to mix together the seasoning blend.
Add oil to a bowl with the dry seasonings and some vegan parmesan – the parmesan isn’t necessary but it adds a nice crunch to the squash.
Spread the seasoned squash out on a baking sheet and roast for 30 minutes.
step 2: make the dressing
This red wine vinaigrette is one of my favorite homemade dressings.
You probably already have all the ingredients on hand and it only takes a couple minutes to make.
Just add everything to a bowl or jar and whisk (or shake) until combined.
step 3: assemble
Now, we can bring it all together.
First, add your cooked grains to the bowl. Then, top it with greens, squash and avocado slices. Drizzle over the dressing and you are ready to go.
These bowls are absolutely amazing – packed with flavor and nutritious ingredients. A must make for a fall dinner!
tips & tricks
Whichever grain you decide to use, follow the package instructions, but swap the water for broth. It will add so much more flavor.
You can sub kale or spinach for the arugula.
Want to add some plant protein to this? Add a can of drained chickpeas to the seasoning mix with the squash and roast everything together.
need more recipe inspo? check these out:
Acorn Squash Grain Bowls
Ingredients
- 1 acorn squash
- 2 tablespoons oil I used avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons grated vegan parmesan optional, I used Follow Your Heart
- 2 cups cooked grains like quinoa, couscous or rice
- 4 handfuls arugula
- 1-2 avocados sliced
FOR THE DRESSING
- 1/2 cup avocado oil
- 1/4 cup red wine vinegar
- 1 tablespoon dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon oregano
- salt & pepper to taste
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Cut the bottom tip of the squash off so you have a flat surface. Cut it in half lengthwise and scoop out the seeds. Slice the squash into 8 wedges – making sure to remove the stem.
- Add the oil, dry seasonings and vegan parmesan to a bowl and whisk to combine. Add the squash and toss until coated. Transfer the squash to the baking sheet. Place in the oven for 20 minutes. Flip and roast for another 10 minutes.
- Meanwhile, add all of the dressing ingredients to a bowl and whisk to combine. Taste and adjust the seasonings as needed.
- To assemble, add 1/2 cup of grains to each bowl followed by arugula, squash and avocado slices. Drizzle over the dressing and enjoy.
Video
Notes
- Whichever grain you decide to use, follow the package instructions, but swap the water for broth. It will add so much more flavor.
- You can sub kale or spinach for the arugula.
- Want to add some plant protein to this? Add a can of drained chickpeas to the seasoning mix with the squash and roast everything together.
