Roasted & Mashed Squash
"Ok. Almond butter. But what do you eat it on?"
That's the second most frequently asked question on Saturday mornings at the market. Our answer? Everything, anything, and just you try not to lick the spoon! Now that the crisp air has settled in for good, some of those "anythings" you can pair with almond butter are the beautiful fall squash ripening in the garden and piled high in market bins.
Bonus? This recipe includes our salty-sweet-crunchy Grainless Granola on top!
- A squash of your choosing (butternut is my favorite)
- 2 Tbsp of your favorite Revival Food Co. Almond Butter (strongly recommend Chai Time)
- 1 Tbsp local honey
- 1/4 cup Revival Food Co. Grainless Granola
- 1 tsp coconut oil (we use Skinny & Co.)
- Preheat your oven to 400 degrees. Slice your squash in half (carefully, fingers!) and scoop out the seeds with a spoon.
- Rub the squash with coconut oil and place the halves cut side down on a parchment lined baking sheet or glass dish. Bake your squash for 75 to 90 minutes, depending on the type and size of your squash. Remember, you're going to mash it so make sure both halves are good and soft. (Fun fact: a baking squash smells strikingly similar to chocolate chip cookies. I've tricked myself twice.)
- When the squash is cooked, remove it from the oven to cool enough that it won't burn your fingers to touch. Scoop out the flesh into a just-right-sized bowl. Mix in honey and almond butter. Stir until the almond butter is throughly mixed in.
- Sprinkle Grainless Granola on top. Serve and enjoy!