This delicious fall recipe comes from my friend Chef Mark Allison who is the former Dean of Culinary Arts at Johnson & Wales University. It packs some well needed vitamins and minerals needed for good immunity such as vitamins A, C, B6, copper, and fiber. Acorn squash has vivid orange flesh due to its amazing concentration of over 12 different carotenoids such as beta-carotene, alpha-carotene, and other carotenoids that can be converted into active forms of vitamin A (retinoids).
Ingredients:
2 acorn squash, halved lengthwise, seeds removed
4 tablespoons avocado oil
sea salt
freshly ground black pepper
1 shallot, peeled and chopped
1 clove garlic, peeled and minced
3 cups shiitake mushrooms, roughly chopped
3 cups baby spinach
2 teaspoons chopped oregano
1 ⁄ 2 cup goat cheese, crumbled
Directions:
1. Preheat oven to 425’F
2. Take a parchment-lined sheet pan and place the squash cut side up. Brush the flesh with 1 tablespoon of oil and season with salt and pepper. Turn each squash over so the cut side is now on the parchment paper then pop into the oven for 20 minutes.
3. While the squash is cooking, take a large frying pan and place on the stove over medium heat. Add 2 tablespoons of oil, followed by the shallots, garlic, and mushrooms. Cook stirring occasionally until tender about 5 to 6 minutes. Then stir in the spinach and oregano and cook until the spinach has wilted, about 2 to 3 minutes. Taste and season with salt and pepper if needed.
4. Remove the squash from the oven. Carefully turn each squash over and equally divide the mushroom mixture between each squash, sprinkle over the goat cheese, then return the squash back to the oven and cook for another 10 to 12 minutes until the squash is fork-tender and the goat cheese has browned.