I went to Investor Joe’s yesterday around 4pm and literally nearly went insane. First of all, never head to Trader Joe’s between the hours of 3-5:30pm. Believe me guys, your vehicle will likely be hit by red purchasing carts (happened to me), kids will come across with mini shopping carts, you will be blinded by way of a ocean of Hawaiian t shirts and it’ll take you a good hour and a half to get a total of 10 items.

HOWEVER what you will find at Trader Joe’s this time of year is actually everything you could ever need for all of your fall recipes. I mean discuss pumpkin overload! That they had pumpkin cornbread combine, pumpkin risotto, pumpkin bagels, pumpkin crackers, pumpkin butter and most likely a million other activities I didn’t catch. After this I understood that Trader Joe’s and I are soulmates which I should in fact just move in the supermarket to satisfy my lifelong dream of eating pumpkin things every day. I would even wear a Hawaiian tee shirt and ring that damn bell. I’d become the next Wally (you will not get that if you are not really a TJ’s shopper.)

Yep. Sometimes I’m just that basic girl.

IMPORTANT THING: It’s delicious and super good for you (plenty of vitamin A, C and dietary fiber). Obtain with it.

I have no idea where I acquired the idea to place yogurt in the squash but We figure sour cream is good on potatoes and squash is comparable to potatoes so why not try greek yogurt?

I am hoping you test it out for. Sometimes I consume it for dinner after a long haul. Mmmmm you can’t go wrong. xo!

5.0 from 1 reviews

Prep time:

10 mins

Cook period:

45 mins

Total time:

55 mins

Ingredients

2 teaspoons honey

Instructions

Preheat oven to 400 levels F. Series a baking sheet with foil.

Slice acorn squash in half lengthwise and scrape away seed products. Place halves facing through to foil-lined cooking sheet. In a little bowl, mix collectively coconut oil and cinnamon. Make use of your fingers to rub each half of the flesh of the acorn squash with the coconut essential oil and cinnamon mix. Place 1 teaspoon of dark brown sugar in the center of each half and rub into the squash. Bake for 45 min-1 hour or until squash is certainly fork tender.

Once squash is done, allow to cool for 5-10 minutes then place on plates or put in tubberwear if you’re planning to love this particular later. When ready to serve, make sure squash is normally warm after that scoop 1/2 cup yogurt into each squash fifty percent. Drizzle each using a teaspoon of honey and pecans. Serves 2. Enjoy!

You can use vanilla greek yogurt as well as plain yogurt.

If you’re vegan or dairy products free, try using an almond, soy or coconut yogurt. The squash can be even fantastic without yogurt!

Feel absolve to make use of maple syrup instead of honey and walnuts or almonds rather than pecans!

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