In October and November, when the weather cools and the leaves turn yellow and burnt orange, diners get a craving to eat flavorful vegetables of the same golden hues. Acorn squash are the perfect size for stuffing with a salad made from wholesome mixed grains and dried fruits and nuts.
For the Squash
- Place the squash halves cut-side-up on a sheet pan, dividing the butter, sugar, salt and pepper among the pieces. Roast in a 350-degree oven until tender, 25 to 30 minutes.
For the Grain Salad
- In a saucepan, over medium heat, simmer the grain blend in 2 cups of water to cover for 10 minutes.
- Pour onto a sheet pan to cool. Once cool, add the cranberries, pecans and kale and set aside in a cooler to chill.
For the Dressing
- In a blender, process the bourbon maple syrup, vinegar, canola oil and garlic until well combined. Place the mixture in a squeeze bottle.
- Once the squash has cooled, place a quarter of the grain salad in each half. Apply liberal amounts of the dressing to the salad and top edge of the squash.