• 2 acorn squashes
  • 2 large beets
  • 1 fennel bulb
  • 4 tbsp. coconut oil
  • 1 tsp Himalayan pink sea salt
  • pepper to taste
  • optional
  • 1/4 cup goat cheese
  • chives for garnish

The flavors of fall tend to be the most satisfying to our palate and bellies!  Between pumpkin, spices and all the festive foods like cranberries, apples and even super foods like pomegranate, it truly is a feast of the senses.

I created this dish on a whim because I  had a hodgepodge of ingredients in my refrigerator that needed to be used.  I love it when this happens, especially due to the fact the last 2 recipes I have been working on didn’t go as planned.

 

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The roasted fennel and beets make this simple dish all the more impressive just by its looks. Don’t judge her beauty from the outside, this recipe is naturally nutrient dense too!  If you don’t like beets you could substitute zucchini or parsnips!

 

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In this picture you will see the ends will not have a hole in them but it is even better for filling! For less fuss and clean up it helps to roast the fennel and beets on the same baking sheet or stone.  I also love that you can prepare all the ingredients ahead of time, assemble it and warm it up when you want to serve it.

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Acorn Squash with Beets & Fennel {paleo, dairy, gluten & refined sugar free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 8-10

Ingredients
  • 2 acorn squashes
  • 2 large beets
  • 1 fennel bulb
  • 4 tbsp. coconut oil
  • 1 tsp Himalayan pink sea salt
  • pepper to taste
  • optional
  • ¼ cup goat cheese
  • chives for garnish

Instructions
  1. Bake the acorn squash for 20 minutes whole at 350 degrees.
  2. Peel and cut the beets into small chunks, toss in 2 tbsp. coconut oil with a few dashes salt.
  3. Julienne (cut thin long) the fennel bulb and toss in 2 tbsp. oil and few dashes salt.
  4. On a baking sheet place fennel on one side and beets on the other with space between.
  5. Take out squash and cool for a few minutes. Slice half inch thick rings and deseed.
  6. Bake the fennel and beets for 25-30 minutes until “slight” golden at 350 degrees.
  7. Place acorn rounds on a large baking sheet and use a few dashes pepper & salt.
  8. Bake the rounds for another 25-30 minutes or until you can poke a fork through with ease.
  9. You can put them on the second rack while the beets and fennel are roasting.
  10. The option to assemble everything now or later makes this dish perfect for busy chefs;
  11. When rounds are done fill hole with beets & fennel and add dollop of goat cheese if desired.
  12. Broil for a few minutes to get topping golden.
  13. To prepare ahead separate ingredients in glass dishes until ready to assemble and serve.

Notes
I have used different variation of acorn squash but my favorite is sweet dumpling or the carnival variety. When serving the acorn rounds use a spatula to make sure it all stays together as you serve it on the plate. You can put it together on the plate but if adding the goat cheese I like to broil the finished product for a few minutes until golden brown. Please use organic where you can.

With a Spoonful of Health,

Dawn-Signature1