Baked Acorn Squash with Pistachios, Pears and Fresh Herbs
Author: 
Yield: 4-6 servings
 
Ingredients
  • 2 acorn squash
  • 2 teaspoons neutral tasting oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon finely ground black pepper
Filling Ingredients:
  • ⅔ cup Setton Farms Dry Roasted and Salted Pistachio Kernels, roughly chopped, plus more finely chopped for topping
  • 1 fresh red D’Anjou pear
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons maple syrup
  • 2 teaspoons red wine vinegar
  • 2 sprigs fresh rosemary, finely chopped
  • 8-10 leaves fresh mint, finely chopped
  • 3-4 sprigs fresh thyme, finely chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon finely ground black pepper
Instructions
  1. Pre-heat oven to 400°.
  2. Slice acorn squash in half vertically, and hollow out seeds. Rub with oil and sprinkle with sea salt and pepper. Place cut side down on walled baking sheet. Roast about 30-35 minutes, or until soft.
  3. To create filling, finely dice pears and add to mixing bowl. Add roughly chopped Setton Farms Dry Roasted and Salted Pistachio Kernels, olive oil, maple syrup, vinegar, rosemary, mint, thyme, sea salt and pepper. Fold to incorporate.
  4. Scoop filling mixture into each squash half, creating mound of filling in center. Sprinkle with additional finely chopped pistachios.
  5. Place under broiler for about 3 minutes, until golden. Serve warm.
Notes
© Spork Foods, 2015
Recipe by Chic Vegan at https://www.chicvegan.com/baked-acorn-squash-pistachios-pears-fresh-herbs/