Warm, Simple, Sweet Squash!

Today, it's not about elixirs, it's about squash. Beautiful, colorful squash are everywhere just now, and they pair nicely with just about anything. Like, say, steamed kale and a serving of goat cheese. 

Sweet squash are an excellent way to fill your tummy while nourishing your body and satisfying your sugar cravings. (It's actually an excellent food if you deal with a sweet tooth.) Also, squash helps to heal the spleen and pancreas as they give your body a  break from refined sugars. Have more squash and less cookies! In fall and winter we can really indulge in the rich colors of acorn, pumpkin, spaghetti, and butternut.  They are all an excellent source of cartotenes, and the richer the color the more concentrated. There's also B1 and B6 plus folic acid, fiber, potassium, niacin and even some vitamin C! Take advantage of this season and eat squash!

Get This:

  • One hard squash (choose from a wide variety such as butternut or acorn)
  • Olive oil
  • Pumpkin seeds  
  • You can also add sliced figs, raisins, or apple chunks instead or in addition
  • Celtic sea salt
  • Cinnamon (optional)

Do This:

  • Pre-heat oven to 450 degrees.
  • Wash the skin of the squash well and cut squash into 2 halves. Discard seeds (or better yet, soak them and bake them to eat).
  • Lightly brush Squash with olive oil and put the pumpkin seeds (and/or other garnish) into each piece of squash (to taste).
  • Sprinkle salt into and around squash (to taste). Sprinkle cinnamon into squash (sparingly or to taste).
  • Put into baking pan. Bake for 45 minutes

** Be creative.  Squash is already pretty sweet, so you may even be satisfied with having it plain and simple.


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