Ingredients
Scale
- 1 acorn squash
- 2 Tbsp olive oil, divided
- 1/2 tsp crushed rosemary
- Salt and pepper
- 1 Tbsp brown mustard or dijon
- 1 Tbsp real maple syrup
- 1/4 cup finely diced onion
- 1/4 cup finely chopped mushrooms
- 3 cloves garlic, crushed
- 6 ounces smoked salmon
- 1/4 cup chopped baby kale or spinach leaves
- 1/2 cup shredded parmesan-asiago cheese or grated smoke gouda
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper
- With a sturdy knife, remove stem and tip ends of the squash, set it up on the flat side and cut down the middle. Remove seeds and strings with a spoon. Drizzle with 1 Tbsp olive oil, sprinkle with rosemary, salt and pepper. Place cut side down on pan and bake for 30 minutes.
- Meanwhile, stir together the mustard and maple syrup in a small bowl and set aside.
- Over medium-low heat, sauté onion in remaining olive oil for 5 minutes, or until tender. Add the mushrooms and garlic, and cook a couple more minutes. Don’t allow them to brown.
- Remove from heat and stir in smoked salmon and baby kale.
- When acorn is tender, remove from oven and flip each half over. Fill with salmon mixture, drizzle with sauce, and sprinkle with cheese. Return to oven for 5-8 minutes, or until cheese is melted and bubbly.
