Spiced Acorn Squash With Pan-Roasted Cauliflower & Greens Recipe

Recipe By Slurrp

This recipe combines the earthy flavors of acorn squash, pan-roasted cauliflower, and greens with a blend of warm spices. The squash is roasted until tender and caramelized, while the cauliflower is cooked until golden brown and crispy. The greens add a fresh and vibrant element to the dish. The spices, including cumin, coriander, and paprika, infuse the vegetables with a rich and aromatic flavor. This spiced acorn squash with pan-roasted cauliflower and greens is a delicious and nutritious side dish or vegetarian main course.

4.4
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6hr 35minstotal
6hr 35m.total
Spiced Acorn Squash With Pan-Roasted Cauliflower & Greens
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Ingredients for Spiced Acorn Squash With Pan-Roasted Cauliflower & Greens Recipe

  • 1/4 Acorn Squash
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Coriander
  • 0.13 teaspoon Paprika
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 Small Head Of Cauliflower, Cut Into Florets
  • 1/2 cup Chopped Greens

Directions: Spiced Acorn Squash With Pan-roasted Cauliflower & Greens Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut the acorn squash in half and remove the seeds. Slice into 1/2-inch thick wedges.
  • STEP 3.In a small bowl, combine cumin, coriander, paprika, salt, and pepper. Drizzle the squash wedges with olive oil and sprinkle with the spice mixture.
  • STEP 4.Place the squash wedges on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
  • STEP 5.While the squash is roasting, heat a large skillet over medium heat. Add cauliflower florets and cook until golden brown and crispy, about 8-10 minutes.
  • STEP 6.Add the chopped greens to the skillet and cook until wilted, about 2-3 minutes.
  • STEP 7.Season the cauliflower and greens with salt and pepper to taste.
  • STEP 8.Serve the spiced acorn squash with the pan-roasted cauliflower and greens as a side dish or vegetarian main course.

Cooking Tips

  • Make sure to evenly coat the squash wedges with the spice mixture for maximum flavor.
  • For extra crispiness, you can toss the cauliflower florets in a little bit of olive oil before cooking.
  • Feel free to use any type of greens you prefer, such as kale, spinach, or Swiss chard.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the squash, cauliflower, and greens in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
  • This dish can be served as a side dish alongside roasted meats or as a vegetarian main course with a side of grains or crusty bread.
Nutrition
value
372
calories per serving
12 g Fat14 g Protein49 g Carbs24 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    14g
  • Carbs
    49g
  • Fiber
    24g

MacroNutrients

  • Carbs
    49g
  • Protein
    14g
  • Fiber
    24g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    395mg
  • Iron
    7mg
  • Vitamin A
    1252mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    228mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    230mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    428mg
  • Manganese
    < 1mg
  • Phosphorus
    415mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp