I loved the idea of making an edible dish to fill up at our fall picnic. It's just so darling to set out these baked acorn squash and let people stuff them. The cauliflower mix is great on its own, but the acorn squash are a yummy, fun addition to it. Acorn Squash with Cauliflower
Ingredients Acorn Squash
Butter
A Head of Cauliflower
1 tablespoon of Olive Oil
Salt and Pepper
1/2 Cup of Cranberries
1/2 Cup of Sliced Almonds
1/3 cup of Amy's Green Goddess Dressing
Directions Acorn Squash 
Cut the acorn squash in half and top with butter, salt and pepper. Cook at 375 for 50 minutes to an hour. These are so fickle, so make sure you really check that they are tender before pulling them out of the oven. Once baked, place them off to the side to fill later. 
Cauliflower Mix 
First, chop up your head of cauliflower. Once the cauliflower is chopped up, you will lay it out on a cookie sheet. Then cover it with olive oil, salt and pepper. Cook at 375 until the cauliflower begins to brown, approximately 15 minutes. This is the longest part of this recipe. AKA this recipe is soooo easy to make! 
After the cauliflower is cooked, you will put the cauliflower in a bowl. Once in the bowl, you will add in the almonds, cranberries, and green goddess dressing. Toss and boom. 
Obsessed. I really mean obsessed with how yummy this is. I want to cover everything I cook in this green goddess dressing because it really does transform dishes. This is a great recipe to share for a fall dinner party or even for Thanksgiving. Impress your guests with this easy to make dish that looks as good as it tastes. 
Happy Eats My Sweets,