Glazed Acorn Squash (Processed sugar free, dairy free): Detox recipe 2 of 21

October 9, 2012

Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.

My aunt makes an amazing squash souffle every Thanksgiving.

It’s sweet and creamy and delicious. Everyone begs for seconds. But as she always warns – it’s made with a lot of sugar!

Isn’t that always the case with holiday food? Even the veggies are sweetened within an inch of their lives! Pssst, be sure to check out my holiday cookbook, which has some real food alternatives to your standard holiday fare.

Give today’s recipe a try tonight and if you like it – hello healthy Thanksgiving side dish!

Glazed Acorn Squash
1 acorn squash, halved, seeds removed
1/2 cup coconut milk (The thick kind sold in a can)
1 Tbl. pure maple syrup
1/2 tsp. vanilla extract
Pinch of nutmeg or cinnamon

Place squash halves skin side down in a baking dish with 1/4” water. Cover and bake for 45-60 minutes, until skin is easily pierced with a fork.

In a small pot, combine coconut milk, maple syrup and vanilla over low heat. Pour over cooked squash. Toss a pinch of nutmeg or cinnamon on top.

For all of this Fall’s detox-friendly recipes, click here.