East Tennessee Eats: Acorn Squash Bowls

Acorn Squash Bowls

Scott and Michelle Williams of Totality Living Well joined us in the Living East Tennessee kitchen today with a delicious Fall recipe.

They have created a 4 step recipe for Acorn Squash Bowls that incorporate a new twist on some of the seasons common foods. 

Totality Acorn Squash Bowls 

(4 easy step process)
2 acorn squash
1 c chopped walnut halves
1/2 t Himalayan pink salt
1/4 t black pepper
2 cloves garlic, minced
1/4 c chopped onion
2/3 c water
1/2 lb bacon
Totality Acorn Squash Bowls By Scott and Michelle Williams (4 easy step process)
4 c kale, removed from stem and lightly chopped
1 T avocado oil
Dried fruit blend of choice (We used Trader Joe’s Golden Berry Blend of golden raisins, cranberries and blueberries)
1/2 t powdered cinnamon Preheat oven to 375 degrees.

Step 1: Cut 2 acorn squash in half and scoop out seeds. (Set seeds aside for optional roasting purposes if desired). Place face down on a baking dish with approximately 1 inch of water in it. Bake for 55 minutes at 375 degrees. Skin will be soft and tender when done. Remove from oven and let it rest. Reduce oven to 300 degrees.
Step 2: (Walnut sauce) Add walnuts through onion into a blender or food processor. Turn on low and add water a little at a time until sauce is creamy. More water can be used for a desired thinner consistency. The sauce can be heated if desired on medium-low heat. Set aside but don’t refrigerate.
Step 3: Cook the bacon in a skillet until lightly crisp. Remove from pan and let cool on a paper towel lined plate. Cut with kitchen shears into small pieces and set aside.
Step 4: Sauté kale, avocado oil, fruit blend and cinnamon together over medium heat until lightly tender.
Take pre-cooked acorn squash and place face up in a cooking dish without water. Pack with the kale- fruit mixture and top with bacon. Place in oven for 5 minutes to infuse the ingredients. Remove, plate and drizzle with walnut sauce.

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