I went to Trader Joe’s last night around 4pm and literally almost went insane. First of all, never go to Trader Joe’s between your hours of 3-5:30pm. Believe me guys, your car will likely be hit by reddish colored purchasing carts (happened to me), kids will come across with mini purchasing carts, you’ll be blinded by way of a sea of Hawaiian t shirts and it’ll take you an excellent hour . 5 to obtain a total of 10 stuff.
HOWEVER what you will find at Trader Joe’s this time of year is basically everything you could ever dependence on all your fall recipes. I mean talk about pumpkin overload! They had pumpkin cornbread blend, pumpkin risotto, pumpkin bagels, pumpkin crackers, pumpkin butter and probably a million other things I didn’t capture. Following this I understood that Trader Joe’s and I are soulmates which I should actually just move around in the grocery store to satisfy my lifelong imagine eating pumpkin things every day. I would even use a Hawaiian shirt and ring that damn bell. I’d be the next Wally (you will not get that if you’re not a TJ’s shopper.)
Yep. Sometimes I’m just that basic girl.
BOTTOM LINE: It’s great tasting and super good for you (plenty of vitamin A, C and fiber). Get with it.
I don’t know where I acquired the idea to put yogurt in the squash but I body sour cream is good on potatoes and squash is similar to potatoes so why not really try greek yogurt?
I am hoping you give it a try. Sometimes I eat it for dinner after a long haul. Mmmmm you can’t go wrong. xo!
5.0 from 1 reviews
Prep period:
10 mins
Cook time:
45 mins
Total period:
55 mins
Ingredients
2 teaspoons honey
Instructions
Preheat oven to 400 degrees F. Collection a cooking sheet with foil.
Slice acorn squash in half lengthwise and scrape out seed products. Place halves facing up on foil-lined cooking sheet. In a small bowl, mix together coconut oil and cinnamon. Make use of your fingers to rub each fifty percent of the flesh from the acorn squash using the coconut oil and cinnamon combination. Place 1 teaspoon of dark brown sugar in the middle of each half and rub in to the squash. Bake for 45 min-1 hour or until squash can be fork tender.
Once squash is done, allow to great for 5-10 a few minutes then put on plates or put in tubberwear if you’re planning to enjoy this later. When ready to serve, make certain squash is normally warm after that scoop 1/2 glass yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!
You can use vanilla greek yogurt as well as plain yogurt.
If you are vegan or dairy free, use an almond, soy or coconut yogurt. The squash is usually even fantastic without yogurt!
Feel absolve to use maple syrup rather than honey and walnuts or almonds instead of pecans!
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