Alisa Fleming ~ This easy and flavorful honey squash recipe can provide a deliciously comforting side dish around the holidays or when temperatures dip. However, it is also fantastic for breakfast, when you’re craving something warm and hearty that is still light in calories and full of nutrients.
Did you know that 1/2 an acorn squash (which is pretty darn filling!) contains less than 100 calories, is virtually fat-free, and packs in a hefty dose of fiber. Plus, winter squash is an excellent natural source of Vitamins A and C and a good source of potassium, manganese, Vitamin K, folate, and magnesium!
Amie packs extra nutrition into each half of this honey squash by baking it first in antioxidant-rich green tea and then in a mixture of potent spices. To keep it moist and delicious while adding a little extra dose of dairy-free and vegan protein, Amie uses So Delicious Almond Milk Plus. This particular variety has 5 grams of protein per cup, and also helps to fortify your honey squash with vitamin D, calcium vitamin B12, and other essential nutrients. But, if you require nut-free, then coconut milk beverage* might make a nice alternative. Click here for a So Delicious Coupon
Also, though this recipe is referred to as “honey squash,” Amie keeps the sweetener very low, and gives you the option to use a vegan alternative like agave nectar (yes, they even have a honey-flavored agave!). If you are craving a sweeter honey squash, feel free to increase the honey used up to 1 to 2 tablespoons, or drizzle a little on the squash just before serving. Don’t worry, I won’t tell.
*Confused about coconut and nut allergies, this post might help: Are Coconut-Based Dairy Alternatives Safe for Nut Allergies?
- 2 large acorn squash
- 1 cup brewed green tea (such as Celestial Seasonings)
- 1 cup So Delicious® Dairy Free Almond Plus Almond Milk Beverage (for nut-free try So Delicious® Dairy Free Coconut Milk Beverage and see the note above on coconut and nut allergies)
- 1 teaspoon honey or agave nectar (see note in article above if you prefer a sweeter squash)
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- ¼ teaspoon ground coriander
- ½ teaspoon garlic powder
- Preheat your oven to 350º F.
- Slice the squash in half lengthwise, and remove and discard the seeds and stringy bits.
- Lay the squash cut sides down in a shallow baking pan. Pour the green tea over the squash and bake for 35 minutes.
- Meanwhile, in a small bowl, whisk together the remaining ingredients.
- Remove the squash from the oven and flip each half over. Pour the almond milk mixture over each half (into the wells) and return to the squash to your oven for another 20 minutes, or until the squash is tender.
- Remove the squash from the oven, and let it cool for 10 minutes before serving.
- Serve warm, and with a little extra honey or agave, if desired.