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Herb roasted acorn squash9/18/2023 We recommend saving this recipe for when the weather really cools down. Yes, you can even make soup with acorn squash. This flavor-packed squash recipe is the perfect side to pair with any protein-including your Thanksgiving turkey or Christmas ham! These muffins are the perfect breakfast item to bring to family brunch or have ready for on-the-go breakfasts. Next time you’re thinking about whipping up some banana bread, try acorn squash bread instead! This is a great way to hide veggies from picky eaters. Tired of eating the same breakfast? This savory squash breakfast will definitely switch things up! You’ll soon see that acorn squash makes a great main dish, side, or even muffin!ĥ-Ingredient Breakfast Stuffed Acorn Squash But we don’t blame you if you decide to jump into one of the delicious recipes listed below. This will give you an idea of what the flavor profile is before you experiment with other recipes. If you’ve never cooked or tasted acorn squash before, you might want to start with a basic roasted acorn squash recipe. According to WebMD, the antioxidants in acorn squash “can help to protect people against health issues like arthritis, heart disease, stroke, high blood pressure, and certain cancers.”įrom sweet to savory, there’s a squash recipe for you. Youth Gymnastics, Ninja Gym, and CheerleadingĪcorn squash is full of nutrients, including potassium, manganese, vitamins B1 and B6, and antioxidants, to name a few.Lifeguard and Swim Instructor Training and Certification.it's a great back pocket recipe to have around this time of year when you need a hearty side dish, or are just looking to up your squash game ) i highly recommend serving this with the pomegranate seeds, they definitely offer that little bit of brightness at the end of each bite. there's also a good bit of olive oil that tops these squash chunks making the topping extra crispy and flavorful. Paleo herb roasted squash slices is a crowd pleasing side dish recipe with no grain, no gluten Just lots of fun flavors I grew up eating acorn squash my mom’s classic way: roasted halves filled with butter, brown sugar, and black pepper. Switching gears to squash, and "cheesy", crusty goodness! so basically this recipe is roasted squash that's breaded with grain-free cracker crumbs, a good bit of nutritional yeast (giving it that cheesy quality), herbs, and seasoning. and so getting outside of that (wonderfully amazing) comfort was a much needed reminder that we as moms can wear two different hats and still be ok. something about being a mom for the past 14 months has felt very safe. while i missed amesy dearly, it also felt really good to put my work hat on, be in a different city (that i can't wait to go back to one day!), and let myself sit with the idea that i was okay without him. i think that a lot of times it's the anticipation of things that are far worse than what the reality is. it was the first time i was going to be away from amesy and something about not seeing him wake up in the morning, and not being there for his nighttime dinner-bath-sleep routine made me somewhat of a mess. i took a trip for work at the beginning of the week with lots of mixed emotions. life seems very, very full at the moment. frank and i have essentially been switching off weeks for work travel, all mixed in with the beginning of the holidays, and family and friends coming in to town. Ingredients 1 large acorn squash (or 2 small) cup grated Parmesan cheese + more for garnishing 2 3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix of these) 1 tablespoons butter or ghee, melted (may sub olive oil or coconut oil) teaspoon. The past few weeks have been a little crazy around here.
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