Jan 19 2012

Mashed Cinnamon Squash

squash
I have been trying to eat as seasonally as possible, so lately that means a lot of root vegetables. Trying to make root vegetables taste good to kids can be a little challenging though.

I like squash in Chili, or Stew, and I also like it in place of mashed potatoes with cinnamon and some type of sweetener.

Squash is full of Vitamins A and C. It’s anti-inflammatory which means it’s a great anti-aging food. The antioxidants will also help everyone from getting sick.

Squash also does a good job at regulating blood sugar, especially when combined with cinnamon.

Directions:

Preheat oven to 400.

Scoop out the seeds (rinse them, add coconut oil and sea salt, then bake like pumpkin seeds for a snack if you like).

You can cut the squash in half (like I do), or you can puncture a few holes and bake it whole for 45-60 minutes.

Scoop out the inside, and place in high speed blender.

Add 1 tablespoon raw honey (maple syrup or agave will work as well).

Add 1 teaspoon cinnamon.

Puree until well-mixed and serve.

If there’s a baby in the house, just skip the sweetener, and this makes a great babhy food.

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