Monday, February 7, 2011

Breakfast Acorn Squash


First you need to roast your Acorn squash, by cutting them in half and scooping out the contents.  

Then placing in a pan flesh side down. 


Add just a little water, about 1/4 inch and bake at 400 degrees for about 20-30 minutes (depending on the size of your squash).  Remove from the oven and pour off the water, and increase oven temp to 425 (mine didn't caramelize well so I ended up turning it up to 450 to get them caramelized).  Drizzle or brush with oil and place back in your baking pan flesh side down.  Bake for 20 minutes, until the flesh side is nicely brown and carmelized. 

Scoop out the contents of one half and place in a bowl.

1/2 roasted Acorn squash, pureed or mashed well
1 TBSP almond butter or nut butter of your choice
1/2 tsp cinnamon 
 maybe a little nutmeg too, haven't tried it yet but it sounds good

To your bowl add the almond butter and cinnamon, mixing well.  Makes a great breakfast served with sausage and/or eggs or post WOD nutrition, with some meat. I haven't tried this yet, but I'm thinking I might try it with some full fat coconut milk, it just sounds yummy.




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