Fall is here! I know you're all just as excited about it as I am. Who doesn't love pumpkin and squash? Not only are they delicious, but they also have a great nutritional profile. They are a good source of complex carbohydrates, vitamin A, vitamin C, and high in fiber. These vegetables are anti-inflammatory and cancer preventative.
Below is one of my first recipes of the season with roasted acorn squash. Roasting is an easy way to cook pumpkin or squash to bring out their amazing flavor and either eat as is with some spices or incorporate into a dish.
1 acorn squash, halved
1 Tablespoon coconut oil
1/2 white onion, sliced
1 clove garlic, minced
1/2 bunch kale, chopped
2 teaspoons ground cinnamon, more to taste
sea salt, to taste
1/4 cup almonds, chopped
- Preheat oven to 400 F.
- Cut squash in half, lengthwise, from stem to end. Scoop out seeds with a spoon.
- Place squash halves in a baking dish, face side up. Add about 1/2 inch filtered water to bottom of baking dish and place in oven. Bake for 35-40 minutes, until squash is soft and a fork can easily be inserted into it. When cooked, peel skin off with knife or hands and dice squash.
- While squash is baking, heat a medium size saucepan over high heat. Add coconut oil and let melt. Add onion and generous pinch of sea salt and sauté until fragrant and translucent, about 3 minutes.
- Add garlic and kale and sauté for another few minutes, until kale starts to wilt. Add cinnamon and mix in. Taste and adjust with sea salt and more cinnamon if desired.
- Turn off heat. Add cooked squash and combine well. Transfer to a serving plate and garnish with chopped almonds. Serve.