![]() No really, the superfood turmeric is a blend of turmeric, ginger, clove, black pepper, cinnamon, and cardamom (plus a few other non-spices) so it is incredibly aromatic and flavorful. Why Use Further Food Superfood Turmeric In This Acorn Squash Recipe? Seriously, this recipe couldn’t be easier! Optional: after roasting and right before serving, drizzle with a little more sugar free maple syrup (or honey if you’re so inclined) Then, you just roast, flip, and roast a little longer. ![]() It takes only a few seconds to whisk together the glaze and brush it on both sides of the squash. Now, you’ll flip your squash over and slice into about 1″ slices. Use a melon scooper or something similar to scoop out the seeds and strings from the center. Then, cut in half like you would a spaghetti squash. Start by slicing the ends off of the squash so it sits flat on a cutting board. Making this low carb maple spice roasted acorn squash is easy as pie! I would say it falls somewhere between pumpkin and butternut.īut, it is the only squash that gives your pretty scalloped edges! I’m not sure why because I love most squash.Īcorn squash is naturally sweet. Truth be told, prior to creating this recipe, I had never eaten acorn squash. And pretty food just tastes better, right?! Making Your Own Low Carb Roasted Acorn SquashĪcorn squash is a pretty vegetable. Health benefits of Further Food Superfood Turmeric.Fantastic accompaniment on any Thanksgiving table.The Best Low Carb Roasted Acorn Squash Recipe If you’re looking for a dish to wow your guests this holiday season, then this easy maple spiced low carb roasted acorn squash is the perfect low carb side dish for you! The result couldn’t have been more autumnal! The squash was sweet, slightly caramelized, and had a beautiful blend of warm spices thanks to the Further Food turmeric blend! With Thanksgiving coming up, and my itch to try something new in the kitchen, I decided to try my hand at a roasted acorn squash using the turmeric tonic and a few other simple ingredients. It’s just as delicious in baked goods (like my chai muffins) as it is in chai lattes! I love products with versatility like the Further Food Superfood Turmeric. Read more about Further Food Superfood Turmeric in this post My gal pals over at Further Food and I were talking about their superfood turmericthe other day and it got me thinking…this powerhouse supplement would be AMAZING on a roasted vegetable. I suppose it’s the food blogger/recipe creator in me. Of course, I do enjoy the classics as well, but I seem to get a bit more exotic in my cooking this time of year. I tend to gravitate towards more impressive and unique recipes during Thanksgiving and Christmas. The holiday season tis upon us! There’s something about the holidays that really gets my creative cooking juices flowing. All opinions, recipes, and photos are my own. This post is sponsored by my good friends at Further Food. Sugar free maple syrup and a special turmeric spice blend make this 4 ingredient low carb roasted acorn squash an easy but show stopping low carb side dish for any family meal! 10-4, good buddy.This low calorie, low fat, and low carb roasted acorn squash is sure to be a crowd pleaser this Thanksgiving. ![]() ![]() This is one of those “fun to make” dishes, by the way. But if your family is close like mine, they won’t be afraid to share. If the squash are large, they might be a little to big for one person. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. The results is a soft, flavorful squash that’s dripping with all the good things in life. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. And…the holiday dishes continue here on P-Dub Cooks. ![]()
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