Happy last day of 2016!
Before we end the year I thought I would leave you all with a super quick and healthy recipe. I had never cooked acorn squash and I was very happily surprised with how it turned out! This marinade could be used for any type of squash or pumpkin or really any vegetable for that matter.
If you do not have miso readily stocked in your fridge, I highly suggest you buy some! It has a slew of benefits including:
- Probiotics. …
- Improved digestion. …
- Lowers blood pressure. …
- Many Nutrients including copper, manganese and vitamin k
1 Acorn squash
2 tablespoons miso
1/2 tablespoon soy sauce/liquid aminos
2 tablespoons rice vinegar
1 tablespoon coconut sugar
1/2 tablespoon melted coconut oil
1/2 tablespoon sesame oil
Preheat oven to 400 F. Cut squash in 1/4- 1/2 inch slices.
Whisk all ingredients but squash in a large bowl. Place squash slices in the bowl and using hands or tongs toss to coat.
On a parchment or silpat lined backing tray, place squash slices evenly so they do not overlap. Allow slices to bake for 45-60 minutes, flipping half way through until tender to a fork and crispy on the outside.
Optionally sprinkle with sesame seeds.