Autumn Roasted Squash
Roasting acorn squash is a quick-and-easy way to prepare this mild and slightly-sweet, orangish-yellow “veggie” (which, like pumpkin, is technically a fruit). Just cut into wedges, prep with agave nectar and cinnamon and bake for about 20 minutes. Enjoy!
2 large acorn squash, cut into 2 inch wedges
2 Tbsp. olive oil
4 tsp. agave nectar
1 tsp. ground cinnamon
1/4 tsp. sea salt
1/4 tsp. pepper
1. Preheat oven to 400 degrees F.
2. Combine all ingredients in a large bowl then transfer to a baking sheet. Bake for 10-12 minutes. The acorn squash should look golden brown. Serve warm.
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food.
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