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! ! CINNAMON-MAPLE WINTER SQUASH !
1 winter squash (kabocha, kuri, butternut, acorn, or a medley work well) 1/4 cup maple syrup (dark grade B works well for cooking) 1 teaspoon ground cinnamon
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1.
To cut the squash, trim or break off the vine. Cut lengthwise from top to bottom, on a sturdy cutting board, your feet firmly on the ground. Strength to cut the squash (you are stronger and bigger, don’t be intimidated by it), comes from your core, shoulder and proper knife. Scoop out the seeds and reserve in a bowl.* 2. It is easier to peel the skins if the squash is cut into smaller sections, about 6” long. Peel and cut the squash in medium dice. 3. Place cut squash in a bowl. Add maple syrup and cinnamon. Toss to combine. Pour onto a sheet pan, cover with parchment and/or foil. 4. Bake in a 350 degree oven for 20-30 minutes until soft when pierced with a knife. Degree of softness is a personal prefernce. Some like the squash soft, some like it a bit more firm.
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*Toss seeds with a sprinkle of sea salt to cover, and bake in a 350 degree oven for 15-20 minutes until brown. Makes a nice snack -eating the shells is ok!
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