Monday, September 29, 2014

Sweet and Spicy Roasted Squash

6lbs Acorn Squash (we used 4- 1.5lb squash), cut in half and seeds removed
14 Dates, pitted and chopped into small pieces
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
3/4 tsp. Onion Powder
1 tsp. Chipotle Powder
1.5 tsp. Fenugreek
1.5 tsp. Sea Salt
2.5 T. Coconut Oil

Step 1: 
  1. Preheat an oven to 400°F. To a baking sheet, add 1/4 cup of water and place the squash halves cut side down. Roast until a thin knife easily pierces the squash, about 20-25 minutes (depending on size).
Step 2:
  1. While the squash is roasting, prepare the Date-Spice rub/smear:
  2. Microwave dates and 1/4c of water until warm and dates are softened. This step can also be done on a stovetop, if you do not have or use a microwave. 
  3. Once softened, mash the dates with the back of a fork until smooth. 
  4. Add remaining ingredients and combine until smooth. Season with salt, to taste. 
  5. Set aside mixture until squash is ready for the final step. 
Step 3:
  1. Remove the softened squash from the oven and distribute the date-spice mixture evenly amongst the squash halves. Spread the mixture until the squash flesh is covered. 
  2. Transfer baking sheet back to the preheated oven and bake an additional 15-20 minutes, until squash is completely cooked.   

RECIPE CREDIT: My little sister, Lauren, created this recipe a few weeks ago using spices I had on-hand. It's the perfect Fall side dish!


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ima khan said...

I just found this recipe while searching paleo recipes. I immediately went to the kitchen and made it. Easy and delicious! I love the Spinach Recipes. Thank you!

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