Here is my favorite squash!
I LOVE squash, especially acorn squash. It is not only sweet, but oh so filling and satisfying! Here is my simple way to prepare it and it is kid friendly!
Walnut Encrusted Acorn Squash
e.g. These muffins have a crunchy top with a crumbly inside where you taste the subtle hint of lemon.
Ingredients
- 1 organic acorn squash (cleaned out, quartered)
- turbinado raw sugar
- raw walnuts (chopped)
- nutmeg
- cinnamon
- organic maple syrup
Directions
| Step 1 | |
| In a 13″ x 9″, fill the bottom with about an inch or less of water (basically you want the skin to sit in the water, but not the flesh. Place the quartered squash in the pan and place in a 350º preheated oven. Bake for an hour. | |
| Step 2 | |
| Pull out after an hour and place each slice on a cookie sheet. | |
| Step 3 | |
| Sprinkle each piece with the sugar, nutmeg, cinnamon and then the walnuts. I didn’t put the amounts so you could judge how much of each you would like! | |
| Step 4 | |
| Set your oven to broil now, then place the squash under the broiler for approximately 5 minutes. You want the nuts and sugar to appear toasted. | |
| Step 5 | |
| When you place each one on a plate drizzle each one with the maple syrup. Enjoy! | |
