5 from 1 vote
acorn squash recipe
Acorn Squash Bowl with 'Creamy' Cider and Spice Dressing {Gluten-Free, Dairy-Free, Soy-Free, Vegan, Paleo}
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Free of gluten, dairy, soy, corn, eggs, refined sugar. Vegan, Vegetarian, Paleo.
Course: Entree
Cuisine: American
Keyword: gluten free, dairy free, dressing, creamy
Servings: 4
Calories: 415 kcal
Author: Amie Valpone
  • 1 large acorn squash
  • 1 Tbsp. extra-virgin olive oil plus more if needed
  • Sea salt and freshly ground pepper to taste
  • 1 small purple cabbage thinly sliced or finely chopped
  • 1 small head radicchio thinly sliced
  • 1 large apple diced
  • 3 Tbsp. raw walnuts
  • 2 Tbsp. finely chopped fresh parsley
  • 1 Tbsp. finely chopped fresh basil plus more for garnish
  • 1 Tbsp. sesame seeds
  • 1/3 cup R.W. Knudsen Cider & Spice Juice
  • 1 Tbsp. creamy almond butter
  • 1/2 cup shaken full-fat coconut milk
  • 4 large Medjool dates pitted
  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
  2. Lay the squash on the prepared baking sheet and drizzle with olive oil. Use your hands to coat the pieces and sprinkle with sea salt and pepper.
  3. Roast the squash in the oven for 25-30 minutes or until fork tender.
  4. Remove the squash from the oven and transfer to a shallow bowl or a large serving platter. Top with the cabbage, radicchio, apple, walnuts, parsley, basil and sesame seeds.
  5. Puree the R.W. Knudsen Cider & Spice Juice, almond butter, coconut milk and sea salt to taste in a blender. Drizzle this dressing over the salad mixture and serve immediately.
  6. Note: You can peel the skin off the squash before serving or before you place it in the serving bowl.
Nutrition Facts
Acorn Squash Bowl with 'Creamy' Cider and Spice Dressing {Gluten-Free, Dairy-Free, Soy-Free, Vegan, Paleo}
Amount Per Serving
Calories 415
* Percent Daily Values are based on a 2000 calorie diet.