Here’s another meal from Appetite for Reduction that we really enjoyed. I took Isa’s suggestion and served it with jerk asparagus, but skipped the butternut coconut rice, and served it with some simple mashed acorn squash instead. I toasted up the squash seeds in a skillet to use as a garnish.
Roasted Acorn Squash Mash & Toasted Seeds
1 medium acorn squash, cut down the middle, seeds removed and reserved
desired seasonings (I used a pinch of ginger, cinnamon, nutmeg and salt & pepper)
sprinkle of sea salt
1. Preheat oven to 350*F. Prepare a roasting pan or cookie sheet, and place squash halves face down. Bake for about 45 minutes, or until a fork pierces the skin easily. Remove from oven and allow to cool. When cool enough to handle, scoop out the flesh, mash, and add seasonings to taste.
2. Meanwhile, place rinsed squash seeds and a small sprinkle of salt in a small skillet, and heat to low-medium heat, shaking occasionally until all are toasted and dry.