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Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese (Guy Fieri) Recipe

Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese (Guy Fieri) Recipe

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Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese (Guy Fieri)

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Ingredients:

Serving

2 acorn squash
2 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp freshly cracked black pepper
2 tbsp butter
2 cups cabbage (core removed before slicing)
1 cup 1/4-inch- sliced sweet onion
1 red bell pepper, seeded and sliced in 1/4-inch julienne
1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
kosher salt and freshly ground pepper
2 cups cremini mushrooms, cleaned and quartered
2 cloves garlic, minced
4 oz crumbled goat cheese
2 tbsp chopped fresh italian parsley, for garnish , optional

Directions:

For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	409.91 Kcal (1716 kJ)
Calories from fat	207.07 Kcal
		% Daily Value*
Total Fat	23.01g	35%
Cholesterol	45.03mg	15%
Sodium	925.01mg	39%
Potassium	1526.06mg	32%
Total Carbs	38.19g	13%
Sugars	7.12g	28%
Dietary Fiber	7.21g	29%
Protein	16.99g	34%
Vitamin C	105.3mg	176%
Vitamin A	1.6mg	52%
Iron	197.3mg	1096%
Calcium	451mg	45%

Amount Per 100 g
Calories	73.24 Kcal (307 kJ)
Calories from fat	37 Kcal
		% Daily Value*
Total Fat	4.11g	35%
Cholesterol	8.05mg	15%
Sodium	165.26mg	39%
Potassium	272.65mg	32%
Total Carbs	6.82g	13%
Sugars	1.27g	28%
Dietary Fiber	1.29g	29%
Protein	3.03g	34%
Vitamin C	18.8mg	176%
Vitamin A	0.3mg	52%
Iron	35.2mg	1096%
Calcium	80.6mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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