CINNAMON PECAN SQUASH

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This recipe though. Can’t get enough of it!! It is so rich, buttery, and delicious. This is the shit that I dream about. I kid you not. I dream about food. Is that normal? Probably not… but I mean, there are far worse things in life. 😉

My Cinnamon Pecan Squash is so filling, you can totally enjoy it as a light lunch or dinner just by itself! A great vegetarian option for my veggie friends out there. 🙂

Here’s what’s in it:

  • Acorn squash
  • Pecans
  • Golden sugar
  • Cinnamon
  • Salt
  • Butter

Preheat your oven to 350 degrees celsius. Now take that beautiful acorn squash and cut it in half, removing the seeds with a spoon. Place face down on a buttered baking pan, and bake for 30 mins. While the squash is baking take your pecans (just use as many as you like! I like to add lots and lots of pecans… so I use lots…. lol) and crush them up with a spoon. Combine the pecans, golden sugar, cinnamon, and pinch of salt. 

Once the 30 minutes is up, take the acorn squash out of the oven. Flip em over and lovingly (yes, lovingly. Everything done with butter must be done with love) rub a nice big slab of butter over each piece. Now cover the top of them with all the other ingredients you just combined. Put the squash back in the over for another 20 minutes, face up. And that’s it! 

Okay I know this might seem like it takes a long time, but remember friends… longer recipes = more time to have a glass of wine or 5 while it cooks. 😉 Because that’s how we do around here.

What do you guys think? Will you be making this for dinner? The good news is, if you have leftovers it tastes great cold for lunch the next day. Comment below with your thoughts!

Oh ps… if you like squash you should also try my Skinny Butternut Squash Bowl

 

x,

 

Robyn-Signature

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