Honey Glazed Acorn Squash

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It’s a month after Christmas and I’m still thinking about how I overdosed on sweets.

So, I thought I’d bring in a sweet veggie this week- something hearty and satisfying.

And what makes a sweet vegetable even sweeter (and better)?

Honey.

Yeppers, honey glazed veggies.

Mmmmmmm. After baking with honey all week, it’s pretty much all I can think about. The honey adds such a fabulous sugary depth to this dish while the almond milk and vanilla extract give you that blast of sweetness that pairs so nicely with the savory garlic powder atop this ol’ acorn squash.

It’s all about the sweet n’ savory taste, ya know?

You can enjoy this dish alone or alongside some protein for lunch or dinner. I actually just sliced up some leftovers and added it to my morning oatmeal and mid-day smoothie, so you can add it to your breakfast and snacks, too!

It’s totally a dish that you’ll wanna use for when you have company over.

Partially because you’ll look like a professional chef when you whip this baby up for your guests. And partially because it’s totally that dish you’ll go back for ‘just one more bite’ after you’re certain you can’t fit any more food into your belly.

Yes.

It’s that good.

It’s also perfect to eat alone in your Manhattan apartment watching re-runs of Friends.

I can’t wait for you guys to dig into this one!

Now you can head on over to The Healthy Apple’s Facebook Page to enter a giveaway for a case of Stonyfield Yogurt’s NEW Blends AND a new Blendtec Blender!

Honey Glazed Acorn Squash
 
Prep time
Cook time
Total time
 
Gluten-Free, Dairy-Free and Vegetarian
Recipe type: Side Dish
Serves: 16
Ingredients
  • 2 large acorn squash
  • 1 cup brewed Celestial Seasonings Green Tea
  • 1 tsp. honey (can use agave nectar or stevia instead of for vegan)
  • 1 cup So Delicious Almond Milk
  • 1 tsp. Simply Organic Vanilla Extract
  • 1 tsp. Simply Organic Ground Ginger
  • ¼ tsp. Simply Organic Ground Coriander
  • ½ tsp. Simply Organic Garlic Powder
Instructions
  1. Preheat oven to 350 degrees F.
  2. Slice squash in half lengthwise. Remove and discard seeds. Lay squash skin side up in a shallow baking pan. Pour brewed tea over the squash and bake for 35 minutes.
  3. Meanwhile, in a small bowl, combine remaining ingredients mix well.
  4. Remove squash from the oven and flip over; pour almond milk mixture over each half and return to the oven.
  5. Bake for 20 more minutes or until squash is tender.
  6. Remove from oven; set aside for 10 minutes before serving.
  7. Serve warm.
Notes
Serving Size: ¼ cup Calories: 30.9 cal • Fat: 0.2 g • Protein: 0.9 g • Carbs: 7.3 g • Fiber: 1.0 g • Sugar: 8 g • Sodium: 8.0 mg

 

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Amie | 
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13 replies
  1. BEVERLY MILLEY
    BEVERLY MILLEY says:

    HI AMIE,

    THIS LOOKS GREAT HAVE 2 ACORNS ON MY COUNTER NOW WILL TRY IT THIS EVENING. LOOKS WONDERFUL. HAVE A GREAT DAY!

    Reply

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