So I apologize for the inconsistency/lack of posts. I have been on an away rotation for the last month, and haven’t had any time to take pictures. One week left and we will be back on schedule.
I’ll be at my site over the holiday, but I hope all of you have loved ones you are celebrating with this week. Christmas is my absolute favorite holiday, but Thanksgiving is a close second. There is something so magical about coming together with those you love, making memories, and just enjoying good company – I think that is why this time of the year is always marked with nostalgia.
Speaking of Thanksgiving (See what I did there?), this dish would make a terrific addition to your Thanksgiving spread. I love squash and it is so good for you, but so many of the recipes out there are full of sugar and butter, and yeah you maybe break even, but if you want to come out ahead with light and healthy meal, you have to be innovative. Or you can just make this recipe and you are good as gold. Yeah, it has a little cheese, but we gotta live on the edge a little bit! IF you want to tread lightly (Can’t say that without thinking of Breaking Bad), leave the cheese off and you will still have a delicious dish on your hands.
XOXO – Emmy Lou Lou
Savory Baked Acorn Squash
• 1 Acorn squash
• 1 Tablespoon olive oil
• ¾ Teaspoon paprika
• ¼ Teaspoon salt
• ¼ Teaspoon cumin
• ¼ Teaspoon cayenne pepper
• ½ Teaspoon garlic
• ¼ cup freshly grated parmesan cheese
• Preheat oven to 400 degrees
• Slice acorn squash in half from stem to tip.
• Remove seeds and pulp with a large spoon.
• Brush the flesh of each half of the acorn squash with olive oil.
• Combine spices into a container and mix together well.
• Use about ½ of the mixture and sprinkle evenly on each half of the squash.
• Use the brush to distribute evenly.
• Bake for 1 hour.
• Remove squash and sprinkle cheese on top.
• Bake for 15 more minutes, until tops of halves are browned and the squash is very soft.
• Remove and let cool for 5 minutes before serving.