Roasted Acorn Squash
- 1 acorn squash
- 1 tbsp butter
- 1 tsp coconut sugar
- 1/2 tsp cinnamon
Pre heat oven to 400 degrees Fahrenheit. Cover cookie sheet with aluminum foil
Wash outside of acorn squash. Cut in half. remove seeds .
*Be careful when cutting it. Check in your grocery store to see if you can buy it pre-cut.
Cut tablespoon of butter in half. Place on top of squash half.
Mix coconut sugar and cinnamon together. Sprinkle on top of the squash.
Bake in oven for 50 to 60 minutes until halves are browned and the squash flesh is soft.
Let cool before serving. Scoop out and serve.
- 1 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp pink Himalayan salt
- 1 cup grated or spiralized Granny Smith apple
- 1 cup chopped Granny smith apple
- 1/3 cup olive oil or coconut oil
- 1/2 cup maple syrup
- 2 eggs
- 1/2 cup milk or plain Greek yogurt
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 tbsp coconut sugar to sprinkle on top
- 1 tsp brown sugar to sprinkle on top
Pre heat oven to 425 degrees Fahrenheit. Line a muffin tin with liners (I use parchment liners) or spray with cook spray.
In a mixing bowl combine flour, baking powder, cinnamon, baking soda, and salt. Blend together and add in the grated and chopped apple.
In a separate bowl, combine oil and maple syrup. Add in eggs and beat together. Add in yogurt, applesauce, and vanilla.
Pour the wet ingredients into the dry mix and combine. The batter will be thick. DIvide into muffin cups. It should make between 12-18 muffins.
Combine coconut sugar and brown sugar and sprinkle over the top of each of the muffins. Bake for 13 to 15 minutes or until golden brown on top. Insert a toothpick into muffin and if it comes out clean, they are done.
Let the muffins cool. You can keep them at room temperature for 2 days. Refrigerate up to 4 days and freeze for up to 3 months.