Roasted Acorn Squash with Chai Yogurt
SQUASH GOALS, ETC.
Squash is the quintessential symbol of fall. To be honest though, and I know I'm not alone with this opinion, squash is also really hard to prepare. The skin is rough and fibrous and difficult to both cut through and digest. So how do you make a squash that is silky and tender, but also roasty and nutty? The best way to achieve both textures is to first steam the squash and then roast them on high.
I'll be featuring this recipe at our fourth The Wandering dinner, on November 12th. We still have 4 tickets left, snag yours while you can.
INGREDIENTS
- 3 acorns squashes, cut in half
- 3 tbs of maple syrup
- 6 tbs of coconut oil, melted
- 1 cup of water
- 1 cup of yogurt
- 1 tbs of maple syrup
- 1/2 tsp of cloves (ground)
- 1 tsp of cinnamon
- 1/2 tsp of cardamom (ground)
- 1/4 cup of pistachios, chopped
DIRECTIONS
Pre heat oven to 400 degrees. Cut squashes in half and remove the seeds and guts. Place each half in a baking dish. Cover each half with 2 tbs of coconut oil and 1 tbs of maple syrup. Pour 1 cup of water in the bottom of the baking dish. Cover with foil, place in oven and bake for 35 mins. Then take the foil off and roast for another 40 mins. Broil for 2 mins at the end.
Whip up the yogurt, maple syrup and spices. Serve the squash with a dollop of yogurt and chopped pistachios on top.
