“Acorn and Young Jeezy”- Roasted Acorn Squash with Spiced Walnuts and Almonds
Who says you can’t have a winter squash in the summer? My parents used to make this recipe for me when I was younger and I think the idea of eating out of the green colored squash sort of freaked me out. Now that I am much older and wiser (not that much older), I’ve grown to LOVE this dish.
What You Need:
1 Acorn Squash (sliced in half)
1/4 Cup Maple Syrup
1/4 Cup Water
1/4 Cup Chopped Walnuts
1/4 Cup Chopped Almonds
2 Egg Whites
1 Tbsp Cinnamon Sugar
Set oven to 350 degrees
1. Scoop out the seeds and discard. Then, grease a shallow baking dish and add the syrup and water. Mix well. Then place the acorn sqush face down in the dish.
2. Place the baking dish in the oven for about 30-45 minutes.
3. Meanwhile, in a small bowl combine the nuts, egg whites and cinnamon sugar. Be sure that the nuts are well coated and remove them from the egg white mixture. Place the nuts onto a greased baking sheet. Sprinkle with cinnamon sugar again. Bake the nuts for about 15-20 minutes.
4. Once the squash is completely baked, drizzle maple syrup on top and sprinkle the nuts on top. Serve immediately.
2 years ago