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.