A warm, , West‑Coast‑wellness harvest bowl inspired by Jillian Harris’ signature vibe, which is cozy, pretty and nourishing. Roasted acorn squash caramelized with maple, fresh herbs, and olive oil becomes the golden centerpiece of a bowl filled with grains, greens, cranberries, and creamy elements. It’s the kind of wholesome, photogenic meal Jillian would serve for a fall lunch, a family dinner, or a casual gathering with friends. Balanced, comforting, and deeply seasonal.
Prep 15 min Cook 30 min Serves 2–3
Ingredients
1 acorn squash, halved, seeded, sliced
2 tbsp olive oil
1 tbsp maple syrup
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
to taste salt + pepper
1 cup cooked quinoa (or farro, rice, couscous)
2 cups mixed greens (spinach, arugula, spring mix)
¼ cup dried cranberries
¼ cup toasted pumpkin seeds (high in protein)
¼ cup goat cheese or feta (optional)
2 tbsp olive oil (for dressing)
1 tbsp maple syrup (for dressing)
1 tbsp lemon juice
1 tsp Dijon mustard
½ tsp thyme
to taste salt + pepper
Instructions
- Roast the Acorn Squash
Preheat oven to 400°F (200°C). Toss squash slices with olive oil, maple syrup, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until caramelized and tender. - Prepare the Bowl Base
Add cooked quinoa to your bowl. Layer greens over top. Add cranberries, pumpkin seeds, and goat cheese. - Make the Dressing
Whisk olive oil, maple syrup, lemon juice, Dijon, thyme, salt, and pepper until emulsified. - Assemble
Arrange roasted acorn squash on top of the bowl. Drizzle generously with maple‑herb dressing. Serve warm.
Beauty Benefits
- Beta‑carotene from acorn squash supports natural radiance and skin vitality.
- Maple syrup contains antioxidants that help protect skin from dullness.
- Olive oil’s healthy fats nourish the skin barrier for glow and softness.
- Greens deliver chlorophyll + minerals for brightness and detox support.
- Pumpkin seeds provide zinc, essential for clear, balanced skin.
Health Benefits
- High fibre from squash, quinoa, and greens supports digestion and fullness.
- Plant‑forward ingredients promote heart and hormone health.
- Healthy fats support satiety and balanced energy.
- Antioxidants from herbs, cranberries, and squash support immune wellness.
- Naturally gluten‑free depending on grain choice.
History + Cultural Context
Acorn squash is one of North America’s oldest cultivated squashes, cherished in Indigenous foodways for its nourishment and storage longevity. Jillian Harris’ cooking style often celebrates seasonal Canadian produce, cozy comfort, and bright, presentation — making acorn squash a perfect ingredient for her vibe. This bowl blends heritage, seasonality, and wellness, reflecting the warm, approachable elegance Jillian is known for.
Storage
- Roasted squash: 3–4 days refrigerated
- Dressing: 5–7 days in a sealed jar
- Greens: Store undressed to prevent wilting
- Make‑ahead tip: Assemble bowls just before serving for best texture
Substitutions
- Squash: Sweet potato, butternut squash, or delicata
- Grains: Farro, rice, couscous, barley
- Greens: Kale, spinach, arugula
- Cranberries: Pomegranate seeds or dried cherries
- Cheese: Goat cheese, feta, or omit for dairy‑free
- Protein add‑ins: Chickpeas, tofu, grilled chicken, or salmon
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
Face by Stace 