RECIPE: Amazing Acorn Squash
This acorn squash recipe uses whole, x foods packed with immune-boosting nutrients for a perfect fall side with phenomenal flavor.
Ingredients
2 medium acorn squash
1 package of prosciutto, baked until crispy
4-6 green onions, finely chopped
2 Tablespoons garlic, minced
1 medium organic honeycrisp apple, diced
1 Tablespoon thyme
1 Tablespoon rosemary
¼ cup raisins
¼ cup halved cashews
Coconut oil, for baking
Maple syrup, for baking
Directions
Preheat oven to 400°F. Place prosciutto on a baking sheet and bake until firm to crispy, (usually 5-10 min). Once crispy, either chop or break prosciutto into pieces, and set aside.
Wash, dry, and halve both squash, clean insides and remove seeds. Brush squash halves with coconut oil and drizzle with maple syrup on a baking sheet, then turn them over so the cut sides are against the pan. Bake until the squash flesh fork-tender (about 30-45 minutes depending on the size of squash).
While the squash bakes, use remaining coconut oil to sauté the garlic and onion briefly until aromatic. Add the cashew, diced apple and raisins and sauté until tender. Finish by adding herbs and prosciutto to mixture for about 1 minute.
Remove mixture from heat and fill acorn squash halves equally. Finish with salt, pepper, cinnamon to taste. Enjoy!