Easy 8 mile run
I know it's not Fall season, but you know how much I love Fall food. I was at the market the other day when I saw this beautiful acorn squash staring at me in the face. I imagined it soft and tender, covered in sweet cinnamon. C'mon, doesn't that sound delish? Anywho, I ended up roasting it in the oven and eating it with a side of grilled chicken. Here's the scrumptious recipe thanks to the Paleo Leap:
Paleo Roasted Acorn Squash
2 acorn squash
3 tbs coconut oil
2 onions, thinly sliced
3 minced garlic cloves
1 tsp ground coriander seed
1/2 tsp nutmeg
Sea salt and ground pepper to taste
1. Preheat oven to 375 degrees.
2. Cut the acorn in half, but leave the seeds in. Place cut end up on a baking sheet and roast them for about 50 minutes to an hour.
3. In a medium skillet over medium heat, saute the onions in the cooking fat. Cook for about 10 minutes
4. Add the garlic to the skillet, then the coriander, nutmeg, salt and pepper. Cook for an additional 2 minutes.
5. Remove the seeds from the squash. Spoon out the tender flesh and mash up the squash. Add it to the skillet. Mix it well. Leave on the heat long enough to blend flavors.
What's your favorite acorn squash recipe?
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who give excellent advice.