This is such as simple recipe to be enjoyed as a side dish (or even as a dessert!) It’s the perfect fall comfort dish low in fat and calories, yet high in fiber, potassium, vitamins A and immune boosting vitamin C!
Ingredients:
- 1 small pumpkin peeled and cubed into 2inch pieces
- 2 apples, cored and sliced (keep skin on for extra fiber and nutrients)
- 2 Tbs cinnamon
- 1/3 cup water
- Sprinkle of coconut palm sugar (optional)
Directions:
- Pre-heat oven to 400degrees
- Mix all ingredients in a large bowl then pour into a large casserole/baking dish.
- Ensure all pieces of squash are exposed (ie. None are overlapping)
- Bake for 30-40min – until squash is tender and cooked throughout
For candied Pecans and Pumpkin seeds:
- ½ cup pecans
- ½ cup pumpkin seeds
- 3 Tbsp (50 mL) maple syrup
- 2 tsp (10 mL) cinnamon
- 1/2 tsp (2 mL) cayenne
In a skillet on medium heat, toast nuts and seeds until slightly browned, roughly 3 minutes. Then add maple syrup (it will start to sear). Add cinnamon and cayenne right away, stirring until well combined and all the nuts are coated. Remove from heat and transfer nuts to a cooling dish. Let cool completely.
Sprinkle on top of roasted pumpkin.
Swap out: This dish can be layered with greek yogurt as a parfait, or added on top of frozen yogurt.
