Spotted these cute little “honey nut”
squash at the farmers market this weekend
AND spotted this woman carrying
Honey Nut Cheerios at Whole Foods.
Hence, was inspired to create
honey nut squash with my honey nut
squash..using honey + nuts!
Buttnernut Squash
and almonds =
High in vitamin A + protein.
Great for your eyes, skin +
metabolism.
Honey Nut Squash
WHAT YOU NEED:
2 squash (butternut, acorn, etc) sliced in half or chopped into cubes
1 tsp coconut oil per squash
1/2 tsp raw honey per squash
1 tbsp sliced almonds (cashews, pecans, walnuts, pistachios, macadamia)
1/8 tsp sea salt
*Serves 4. all measurements depend on how large your squash is.
DIRECTIONS:
1. Slice open squash and discard any seeds
2. In separate bowl, mix up coconut oil, nuts, honey and sea salt
3. Spoon mixture into/onto your squash
4. Broil on high (covered) for about 20 min until soft.
5. Uncover and cook for a few minutes to brown the nuts.
Voila!
Enjoy! Perfect autumn side dish…and perfect
for the Thanksgiving table!
(And if you’re a member of a NY CSA, you’ll be
delighted because Buttnernut Squash was
most likely in your CSA batch this week!)
be sweet. be nutty. be well.
xoxo
be well,
arielle
