Roasted delicata squash stuffed with kale and maple cinnamon roasted mushrooms is literally bursting with brilliant seasonal flavor and color!
Author: Nyssa Tanner
Yield: about 6 servings
Ingredients:
3 delicata squash, halved and de-seeded
1 1/2 tablespoons ghee, avocado or coconut oil
1 teaspoon sea salt
1/2 pound of bacon, cut into thin strips crossways (optional – see notes)
2 pounds of assorted mushrooms, trimmed and sliced/diced if large
1/2 teaspoon cinnamon
1/4 teaspoon salt
few grinds of black pepper
1 tablespoon maple syrup
1 bunch of kale, washed and cut into small bite size pieces
2 cloves of garlic, chopped
1/4 cup broth + more as needed
salt and pepper to taste
olive oil for finishing
flaky sea salt
1/2 cup toasted walnuts (see notes for toasting suggestions)
1/2 cup pomegranate arils
Read more at nyssaskitchen.com
