Holiday Honey Nut Squash
The holidays are a time when we get together with our family and friends to eat, drink and celebrate. But this is 2020, and your holidays are probably going to look a little different this year- less people, less travel, less need to cook ALL THE FOOD.
Whether you used quarantine to get in shape, or are horrified at how your pants fit, you still have a few months to show 2020 who’s boss. This dessert isn’t pie, there won’t be leftovers in the fridge making you feel guilty all week, it’s seasonal, and delicious!
Honey nut squash has recently become a Fall favorite. If you’re not familiar with honey nut squash, you should be. They are basically mini versions of a butternut squash. You can find them in the grocery store, near the rest of the winter squash, at your farmers’ market, and I’ve even seen them at Trader Joe’s in the Fall.
I hope you and your loved ones have a wonderful holiday season. Stay safe, stay smart, and remember, there’s only a few weeks left in 2020.
Holiday Honey Nut Squash
Makes 4 servings.
Ingredients:
2 Honey Nut Squash, washed, cut in half and seeded
Cinnamon
2 Tbl Ghee or Butter, melted
Greek Yogurt or Ice Cream
Pistachios, or other Nuts/Seeds
Dried Cranberries
Maple syrup (optional)
Directions:
Preheat oven to 400 degrees.
Halve the Squash, and scoop out the seeds with a spoon. Brush the squash with Ghee and sprinkle with Cinnamon. Bake for 35-40 minutes. Remove from the oven and set aside.
Once the squash has cooled slightly, place a dollop of Greek Yogurt or Vanilla Ice Cream in the hollowed out part of the squash.
Drizzle with maple syrup, Top with Pistachios, Cranberries, and Cinnamon. Serve!
Notes:
Feel free to mix up the toppings. If you can’t have nuts, try pepitas. Use honey instead of maple syrup. The options are endless.