Maple Cinnamon Roasted Acorn Squash

Greetings... I hope you are all having a wonderful week!!

Are you staying strong through this tempting time of year?

Confession: I ate too many cookies this week... (It happens.)

Needless to say, I am now feeling the need to greatly increase my veggie intake. :)

So, I got a little creative...

Who says you can't have squash for breakfast? :)

This replaced my usual ezekiel toast with almond butter and jelly today...

Maple Cinnamon Roasted Acorn Squash
Ingredients:

• 2 acorn squash
• 2 tablespoons coconut oil
• 1/4 cup maple syrup
• cinnamon

Directions:
Preheat oven to 400 degrees F.
Slice acorn squash horizontally into 1" rounds.
Put melted coconut oil on squash rounds. (a basting brush works perfectly!)
Top with maple syrup and sprinkle with cinnamon.
Bake for 30 minutes.

(serves 4)

By the way, acorn squash is pretty awesome in the nutritional department!

Source: World's Healthiest Foods

What do you do after too many holiday indulgences?

Acorn Squash with Cranberry, Apple, Walnut Stuffing!

Good morning! And happy Friday :)

Are you ready for Thanksgiving? What delicious and healthy recipes are you making?

Today, I want to share a delicious autumn-inspired recipe that is perfect for Thanksgiving... or just anytime during the fall season. :)


















"Acorn Squash with Cranberry, Apple, Walnut Stuffing!"

Lately, we've been getting acorn squash in our weekly Abundant Harvest box!

Since I am not exactly familiar with using this winter squash, I decided to Google "acorn squash" for recipe inspiration!

When I am trying to find new recipes, I always search by photos... (please tell me I am not the only one that does this?) ;)

Anyways, I came across a delicious-looking acorn squash photo... and guess what? It was by one of my favorite chefs/authors/bloggers Elana Amsterdam.

(Other than the addition of walnuts, I followed her recipe exactly.)

Ingredients:

• 2 acorn squash
• boiling water
• 2 apples, peeled, cored and chopped into ¼ inch pieces
• ½ cup dried cranberries
• ½ cup walnuts
• 1 teaspoon cinnamon
• 2 tablespoons grapeseed oil

Directions:

1. Cut squash in half and with a spoon, remove pulp and seeds.
2. In a large pyrex baking dish place squash cut-side down.
3. Pour ¼-inch boiling water into pyrex dish.
4. Place dish in oven and bake squash for 30 minutes at 350°.
5. In a large bowl, combine apples, cranberries, walnuts, cinnamon, and grapeseed oil to make stuffing.
6. Remove squash from the oven after 30 minutes.
7. Turn halves over and stuff center of each squash half with apple mixture.
8. Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender.

Serves 4

This recipe is perfect for any fall meal! This morning I had it for breakfast, with maple syrup for added sweetness!