Just because Thanksgiving is over, it doesn’t mean we have to be finished with squash just yet! They babies are super good for you, especially in the late fall and winter, as this is when they are in season.
Every time I see this particular recipe in the Whole Foods hot bar, I fill up most of my plate because this one is so good. The first time I had it, I went and took a picture of the ingredients to try to recreate later. Luckily, they were really simple and the remake came out fantastic. This dish has been a Thanksgiving staple in my house for the past few years now.
Maple Roasted Acorn Squash:
1 acorn squash
2 tbsp pure maple syrup
1/4 cup chopped raw pecans
2 tsp rosemary
1 tbsp olive oil
2 tbsp cinnamon
1/2 tsp Himalayan sea salt
Preheat oven to 400 degrees. Cut acorn squash in half and scoop out the seeds. Cut into thin slices, about 1/2 inch thick. Place slices in a roasting pan. Drizzle with olive oil and syrup. Sprinkle on salt, cinnamon, rosemary, and pecans. Roast for about 20-30 minutes, until soft (depends on the size of your slices). You should be able to poke them with a fork when done. Pair it with your next family feast or even just with a side of greens for a light meal. Enjoy!
Peace and Love,
Jessi
