Roasted Honey Nut Squash Combos
Serves 410 mins prep35 mins cook
Delicious roasted honey nut squash combos that can be prepared ahead of time for breakfast, lunch, or dinner. Utilize winter squash varieties like Kabocha, butternut, and delicata. Roasting is simple: just cut the squash in half, remove seeds, add oil or ghee, and bake. Suggestions for stuffing include greens with smoked salmon and soft boiled eggs, or roasted chicken with bacon and apples topped with pecans and a maple tahini drizzle.
0 servings
What you need
Instructions
1: Cut the honey nut squashes in half and remove the seeds. 2: Add a little oil or ghee to the cavity of each squash half. 3: Bake at 425°F for 25-35 minutes, depending on the size of the squashes. 4: For stuffing ideas, combine greens, smoked salmon, soft boiled egg, and dill in one squash preparation. 5: For another option, toss roasted chicken with sautéed bacon, apple, Brussels, and top with pecans, dried cranberries, and maple tahini drizzle. 6: Combine 1 tablespoon Tahini, 1 teaspoon maple syrup, and 1 teaspoon coconut aminos for the drizzle. 7: For a simple side dish, drizzle cut and seeded squash halves with ghee and maple syrup, season with salt, pepper, and nutmeg, then roast for 20 minutes at 425°F.View original recipe