Miso Acorn Squash

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

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Ingredients:
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

Directions:
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.

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Sweet Spiced Kabocha Squash

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Nothing says winter veggie to me more than squash. A great source of vitamins A & C, carotenoids, antioxidants, anti-inflammatory properties and a slew of other benefits, squash is a hearty vegetable that can be prepared in a variety of ways.
My favorite squash of them all is kabocha. Not to be confused with kombucha the fizzy probiotic drink, kabocha or japanese pumpkin is both lower in calories and carbohydrates, yet sweeter than other squash varieties.

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Serves 4 Sides

Ingredients:
1 tablespoon coconut oil, melted
1 tablespoon coconut sugar
1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon and ¼ teaspoon each ground ginger and nutmeg)
1 medium kabocha squash

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Directions:
Preheat the oven to 425.
Cut kabocha squash in half and scoop out seeds and guts. Slice squash into pieces around 1 inch thick.
Cover a sheet pan with tinfoil (or alternatively with coconut oil spray) and spread out slices of squash onto one even layer.
In a small bowl combine the oil, sugar, and spices.
Drizzle/brush the mixture evenly on top of the squash pieces.
Bake for 30 minutes.

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