Baked Acorn Squash with Goat Cheese Salmon Mousse

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As we are nearing the end of summer, one can’t help but marvel at the harvest that is in the Farmer’s markets.  Fall is nature’s way of saying, you toiled hard, enjoy a while and think of the long winter days with courage and strength.  I think it is nature’s way of providing us hope that we will overcome.

For this week’s 38 Power foods blog group, we have the winter squash.  A powerhouse of nutrients like the Vit B6, Vit C, potassium, Folate to name a few.  I made the baked acorn squash with goat cheese  salmon mousse. And I made the Salmon mousse with my favorite Dill and Garlic Chevre.  It is one of my favorite cheeses from the Haystack Moutain Goat Dairy.

38 Power Foods blog group  focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all  come up with recipes, stories, articles to encourage eating nourishing food.

Who is we all ? The following wonderful people who make nourishing food and talk about it on their blogs. Do check what they have come up with this week. Also, If you are a blogger and  love the idea of being part of the 38 power foods, we would love to have you join us.   Contact: Mireya(at) for details.

Jeanette at jeanetteshealthyliving ;

Martha at Simply Nourished Living ;

Mireya at Myhealthyeatinghabits ;

Alyce at More time at the table ;

Casey at My Sweet and Savory;

Alanna at Kitchen Parade Veggieventure;

Minnie at TheLady8Home



Baked Acorn Squash with Salmon Mousse


  • 1 Acorn squash
  • 1 salmon fillet
  • 1 tsp lemon juice
  • 1/2 tsp roasted cumin powder
  • 2 green onions chopped greens included
  • 2 thai green chilies chopped
  • 3 tbs goat cheese with dill
  • 3 tbs fat free yogurt
  • a little salt if needed


  1. Cut the squash into two and bake in a 400*F oven for about 25- 30 minutes (keep it cut side down)
  2. Once the squash is cooked and browned , remove from oven and allow to cool.
  3. Poach the salmon and let it cool. Once it is cool to touch blend with a pinch of salt in a mixer.
  4. In a bowl add the cumin, goat cheese, yogurt, green onions and chilies and add the Salmon in.
  5. Fold it all in and add the lemon juice and mix.
  6. To serve - put the mousse in the cooked acorn cups and serve with a light salad of watercress and radishes.

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