Eating seasonally and a nice variety of plants will add to a healthy microbiome. Honestly, eating seasonally is not only the most flavorful but it is the most economical way to navigate high food costs at the grocery store. Buying seasonally is also the best at local farmer’s markets so keep that in mind.
These sweet little squashes are beautiful and make a great side dish! I buy several, roast them up, and either leave them in tact or scoop out the centers and mash for a meal prep idea for the week. Not only are these great for adults, babies, children (always ask your doctor for meal recommendations) and for the pups! My dogs love this mixed in with some dry crunchies for a healthy dinner option as well. You can also add a scoop of this to smoothies with some vanilla protein and cinnamon. Limitless ideas for this sweet and creamy squash.
4-6 mini honey nut squash, washed and halved
Coconut or avocado oil
Coconut sugar or maple syrup
Preheat your oven to 375 degrees and line your baking sheet with a silpat or parchment paper. Set that aside.
Half and scoop out the seeds from the inside of the squash.
Brush oil on the cut surface and place in the oven.
Roast for about 30 minutes or until golden around the edges and soft when poked with a fork.
Remove and sprinkle with cinnamon (as much or as little as you prefer), dusting or sugar or maple syrup and and a bit more of oil. Place back in the oven and bake for an additional 6-8 minutes and remove. Serve as is or mash and serve. If meal prepping, scoop out the squash and place in a glass bowl with a lid for up to 4 days in the fridge.
Let me know what you think of this when you make it. Happy fall!
— Knead to Cook