With the cooler temperatures come all of the fun flavors of fall.
There is nothing more inviting than the succulent smells of cinnamon, and the warm glow radiating from the oven as seeds are toasting.
Our dinner tonight incorporated both of those fall traditions and little did our kiddos know that it was super healthy for them.
Try out this Baked Acorn Squash recipe at your next opportunity!
Ingredients:
* 2 Medium Acorn Squash
* 1-2 Tablespoons Coconut Oil (or Butter if not vegan)
* 1 Tablespoon Coconut Sugar
* 1 Teaspoon Ground Cinnamon
Instructions:
1) Preheat oven to 375 degrees.
2) Scrub 2 Medium Acorn Squash, then cut in half length-wise. Remove seeds and stringy fibers and set aside to toast momentarily.
3) Arrange cut side down in a shallow glass baking pan, surrounded with 1/2 inch of water.
4) Bake (uncovered) for 30 minutes. Pour off any excess liquid from the baking pan, then turn the squash, cut side up.
5) In a small bowl, combine 1-2 Tablespoons melted Coconut Oil (or butter), 1 Tablespoon Coconut Sugar, and 1 Teaspoon Ground Cinnamon. Mix well.
6) Spoon mixture into the centers and up the sides of the squash halves, diving it evenly.
7) Bake for 15 more minutes, until all of the flavors have blended.
8) In the interim, warm up organic sweet peas, to eating temperature, and immediately spoon into the baked acorn squash.
Enjoy!
(With your leftover seeds, remove any excess stringy fibers. Immediately place seeds on a baking sheet and season with sea salt, or desired seasoning. Bake for 5-10 minutes at 375 degrees. Please watch closely as the seeds can burn quickly. When golden brown, remove the pan from the oven, cool slightly and enjoy as a snack, right off the pan!)
