All-In-One Holiday Side

The all-in-one holiday side, aka roasted acorn squash stuffed with mashed cauliflower and topped with walnut parmesan, aka why aren't you making this right now?!

There are multiple reasons that this is a perfect side-dish for this time of year.  First off, it makes a pretty plate.  When guests come over it's normal to want to show off and impress them with your culinary and artistic talents, whether you are a gourmet chef or not.  This humble stuffed acorn squash looks masterfully crafted while very little set-up is required.  It also happens to be super simple to make and allows you to prepare everything ahead of time.  Last, but certainly not least, it will boost your immune system and keep you healthy thanks to raw garlic.  Did I mention it is divinely delicious?!

As always, I used seasonal ingredients to craft this dish including acorn squash, dried sage, cauliflower, and garlic.  I usually avoid acorn squash because, while tasty, it does not have a lot of flesh and I find that I can easily down one or two myself without filling my squash quota.  Ok, maybe normal people don't have this problem but I LOVE squash!  My aunt brought over a bunch of homegrown acorn squash on Thanksgiving, so I had to come up with ways to use them.  I settled on stuffing them with more veggies and got to work.

Generous amounts of dried sage from my garden and nutmeg were used to spice the squash while I did a twist on mashed potatoes using cauliflower instead.  If you have never tried mashed cauliflower you are missing out!  It is just as creamy and starchy tasting as its potato counterpart, but lower in calories, carbs, and generally higher in vitamins and minerals.  Simply put, the perfect dish for the holiday season when you want to indulge but not gain 10 pounds in the process.

I topped each squash half with a dairy-free walnut parmesan to spice things up.  The walnuts add a nice nutty flavor to the squash and help bring out the creaminess of the cauliflower mash.  It also adds an extra dose of raw garlic, as I used raw garlic when making the cauliflower mash instead of steaming it first.  So what's the big deal about raw garlic?  Not only is it low in calories and highly nutritious, but it contains a compound called allicin (responsible for garlic's strong flavor and odor) that has potent medical properties.  Garlic can combat sickness, lower blood pressure, and improve cholesterol levels.  It is used to detoxify the body, improve bone health, and boost athletic performance!

To receive all the benefits garlic has to offer, it is best consumed raw.  Of course, that will never stop me from sautéing garlic with olive oil until golden brown to pair with just about every vegetable under the sun, however I do like to include some raw garlic in my diet as well.  Most people are afraid to use raw garlic because it is such a potent flavor, understandably so, but in small amounts and with the right flavors it can take a dish to the next level.

With the holidays just starting to gear up, let this beautiful veggie-packed side dish take center stage on your dinner table to impress and nourish your guests, all while tasting fantastic!


Stuffed Acorn Squash with Cauliflower Mash

For the squash:
1 acorn squash, cut in half, ends cut off, and seeds removed
2 tsp coconut oil, melted
salt and pepper, to taste
pinch nutmeg
1 tsp dried sage, crushed

1/2 recipe for mashed cauliflower*

walnut parmesan, recipe follows

*made without steaming any garlic with the cauliflower and instead adding a minced clove or two of garlic to the food processor when blending.  Feel free to not use any cheese, and instead add a tablespoon or two of coconut oil or pasture raised butter.

Directions:
1.  Preheat the oven to 375 F.  Line a baking sheet with aluminum foil.
2.  Rub 1 tsp of coconut oil over the each half of the acorn squash.  Generously sprinkle with salt and  pepper.  Sprinkle a hint of nutmeg over each half, then 1/2 tsp of the dried sage per squash.
3.  Place on the pan, flesh side up, and bake for 50-55 minutes, or until tender and golden brown.
4.  Add scoop or two of mashed cauliflower to each half, and sprinkle with walnut parmesan.  Serve warm.


Walnut Parmesan

1/2 cup raw walnuts
1 tsp nutritional yeast
1 clove garlic, minced
1/4 tsp salt

Directions:
1.  Roast the walnuts at 350 F for 8 minutes.  Add to a food processor and add the garlic, nutritional yeast, and salt.  Process until a parmesan cheese texture is achieved, about 10-15 seconds.