It’s Meatless Monday!
As the temperatures grow cooler, and sweater weather is (hopefully) right around the corner, we can’t help but invite all of the vibrant tastes and smells of Autumn into our homes!
These baked Acorn Squash halves did just the trick for us. With the savory smell of cinnamon and crunch of crisp peas, this recipe will see us all the way through this fun season of Fall.
1/2) Cup Filtered Water
1) Organic Acorn Squash - cut in half
1) Tablespoon Olive Oil or Butter (melted), divided between the Acorn halves
2) Tablespoons Ceylon Cinnamon, divided between the Acorn halves
1) Cup of Organic Peas, shelled, divided between the Acorn halves
1) Preheat oven to 400 degrees.
2) Pour 1/2 Cup of Filtered Water into a 9'" x 13" glass baking dish.
3) Place Organic Acorn Squash halves, cut side down in glass baking dish. (To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. There will be some seeds and pulp inside the center. Use a large spoon to scoop out the seeds and save those for later roasting).
4) Cook Squash halves for 30-40 minutes, or until tender. (You will know when your Squash is ready, when it is very easily pierced through by a knife).
5) Carefully flip Squash halves over, so the cut side is now facing up.
6) Place Olive Oil or melted Butter in the 'well' of the Squash, along with your Cinnamon. Using the back of a spoon, work the Butter/Cinnamon mixture up the sides of the Squash, until desired level of spice is achieved.
7) Place 1/2 Cup of Peas in each Squash half and return to the oven for 3-5 minutes, or until the Peas are thoroughly warmed through.
8) Take out of oven and serve immediately.