• 2 large acorn squashes, halved lengthwise and seeded
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil, divided use
  • ½ cup organic maple syrup
  • 2 cups fresh arugula
  • ½ small head purple cabbage, thinly sliced
  • ¼ cup raw cashews
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sesame seeds
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons dairy-free Parmesan cheese


Preheat the oven to 450°F. Place the squash cut side up on a baking sheet. Sprinkle with sea salt and pepper. Drizzle with 2½ tablespoons of the olive oil and the maple syrup. Roast for 1 hour or until tender. Remove from the oven and set aside to cool. Then cut into ½-inch pieces. Toss the squash in a large bowl with remaining ½ tablespoon of olive oil, arugula, cabbage, cashews, pumpkin seeds, and sesame seeds. Drizzle with the balsamic vinegar and sprinkle with the cheese.


Serves 6

This dish can satisfy any sweet tooth without skimping on nutrition. The bright color and smooth texture of acorn squash make it one of my favorite vegetables, so I love indulging in them every fall. Best of all, squash is super easy to prepare. Simply slice your squash in half, drizzle with olive oil and maple syrup, season with salt and pepper, and toss it in the oven for an hour. Healthy additions of arugula, purple cabbage, cashews, pumpkin seeds, and sesame seeds transform the squash into a dinner-worthy celebration of stellar nutrition.

Written by Amie Valpone

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