2 or 6 Serving
Dinner
Stuffed Acorn Squash
with Apple Quinoa Pilaf & Rosemary Cashew Cream
INGREDIENTS
Allergens: soy, tree nuts
INSTRUCTIONS
1
Prepare the produce
2
Roast the squash
3
Cook the aromatics
4
Blend the rosemary cream
5
Cook the pilaf
6
Serve
SIMILAR RECIPES
SOLD OUT
2 or 4 Serving
Dinner
Roasted Butternut Pilaf with Creamed Spinach & Almond Gremolata
30 Mins
/
640 Calories
SOLD OUT
2 or 4 Serving
Dinner
Cauliflower Kale Caesar with Crispy Butter Beans & Walnuts
30 Mins
/
410 Calories
SOLD OUT
2 Serving
Dinner
White Lentil Risotto with Roasted Winter Vegetables, Meyer Lemon & Cashew Gremolata
45 Mins
/
590 Calories
SOLD OUT
2 or 4 Serving
Dinner
Power Bowl with Roasted Japanese Sweet Potato and Herb Almond Sauce
30 Mins
/
920 Calories
SOLD OUT
2 Serving
Dinner
Quinoa Stuffed Acorn Squash with Walnut Date Butter
40 Mins
/
820 Calories
SOLD OUT
2 or 4 Serving
Dinner
Mezze Bowls with Marinated White Beans & Red Pepper Pesto
30 Mins
/
550 Calories