Happy new year! New year, new foods, new goals. What kind of health-minded resolutions have you made? Resolutions aren’t about regret and hostility towards your past self; rather, they are about hope towards the future. Don’t stress if you ate too much over the holidays – shake it off and begin each day with a positive outlook. Make small changes that are realistic. For example, support your local economy and farmers by purchasing at least one item from the grocery store made in your home province or state.
Farmers markets are pretty slim this time of year, but there are loads of in-season veggies at your local shop that are just waiting for you to take them home. Case in point: winter squashes. Specifically, acorn squash.
This little gem has become a bit of an obsession with me lately. The flesh is so rich and buttery, and really lends itself to both savory and sweet creations! It’s also a nutritional powerhouse – full of fibre, vitamin A for immunity, vitamin C and B-vitamins for stress relief.
All you need to know is how to properly roast this bad boy.
1 Acorn squash, cut lengthwise (Scoop out the seeds but keep them to roast separately! Full of fibre and protein)
1 tbsp coconut oil, or grass-fed butter
salt & pepper to season
Turn oven to 400 degrees F. Scoop out the seeds and rub down the squash interior with your oil/butter. Season, then put in the oven for 1/2 hour. To check if it’s done, stick a fork in the flesh. When it feels soft, it’s ready!
Now, the rest is up to you. Here are two healthy recipes to get you inspired.
1.Do you feel like having a hearty & sweet breakfast? If so, check out this recipe which tops the acorn squash with cinnamon, honey and pecans.
2.If you’re looking for a something a little more savory, warm up with this recipe which stuffs a roasted acorn squash with apples, quinoa and kale.
I’m off to the kitchen now to play with my squash. So many possibilities!