Brothy Rice & Bok Choy with Acorn Squash

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

Brothy bok choy and rice

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients


1 Acorn Squash, Sliced Into 1-Inch Wedges
1 Tablespoon Olive Oil
4 Cups Vegetable Or Chicken Broth
3 Heads Baby Bok Choy, Divided Into Leaves
2 Cups Cooked White Rice
4 Ounces Store-Bought Teriyaki Tofu, Sliced
2 Scallions, Minced
Fresh Cilantro, For Serving

Directions


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the acorn squash wedges with the oil and a large pinch of salt to coat. Roast for 15-20 minutes, until golden brown, flipping halfway through.
  3. Bring the broth to a simmer in a large pot on the stove. When the broth reaches a simmer, add the bok choy and simmer until the leaves are wilted about 2-3 minutes. Season to taste with salt and pepper.
  4. Divide the rice between serving bowls. Top with bok choy, roasted squash, and sliced tofu. Pour in broth and garnish with sliced scallions and cilantro.

Pomegranate-Glazed Acorn Squash

This recipe is absolutely mouthwatering, pomegranate seeds explode with a delicious sweet taste complimenting the acorn squash “to a t”. This recipe is great for any winter holiday!

This recipe is absolutely mouthwatering, pomegranate seeds explode with a delicious sweet taste complimenting the acorn squash “to a t”. This recipe is great for any winter holiday!

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

1 Large or 2 Small Corn Squash, Cut Into ½-Inch Wedges

1 Tablespoon Olive Oil

½ Cup Pomegranate Juice

1 Tablespoon Pomegranate Molasses (or substitute balsamic vinegar)

1 Tablespoon honey

Seeds of 1 Pomegranate 

5 Sage Leaves, Minced

Directions

  1. On a baking sheet, toss the acorn squash pieces with olive oil, salt, and pepper. Roast for 30-40 minutes, until tender. Flip the squash after 20 minutes.

  2. While the squash roasts, heat the pomegranate juice, pomegranate molasses, honey in a small saucepan. Bring to a simmer, reduce the heat and cook for 5-7 minutes, until slightly reduced.

  3. Remove the squash from the oven, drizzle (or brush) with the glaze, and roast for another 5 minutes, until caramelized.

  4. Top with pomegranate seeds and sage to serve.

 

 

Roasted Acorn Squash, Apples, and Onions

Apples are added into this squash recipe to add a delicious sweet flavor to this delectable fall treat! This 8 ingredient recipe is perfect for any occasion this fall. It pairs with amazingly almost anything!

Apples are added into this squash recipe to add a delicious sweet flavor to this delectable fall treat! This 8 ingredient recipe is perfect for any occasion this fall. It pairs with amazingly almost anything!

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

1 Acorn Squash

1 Red Onion, Sliced Into ¼-Inch Pieces

1 Tablespoon Olive Oil

4 Sprigs Fresh Rosemary

½ Teaspoon Cinnamon

¼ Teaspoon Cayenne

1 Teaspoon Salt

2 Red Apples

Directions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Slice the squash in half, scoop out the seeds and cut each half into ¼-inch wedges.
  3. Place the squash and onion on a baking sheet, drizzle with olive oil, rosemary, cinnamon, cayenne and salt. Toss to coat.
  4. Roast for 20 minutes, until the squash is caramelized, then flip the squash and add the apples and roast for another 20 minutes, until soft.