Ingredients
Roasted Acorn Squash with Cheddar & Corn
- 1 small acorn squash
- 2/3 cup frozen corn
- 1/2 cup cheddar , shredded -OR-
- 1/2 cup mozarella , shredded
Pumpkin with Cinnamon
- pumpkin
- ground cinnamon
Peanut Butter & Butternut Mash | Nhopi
- 1 butternut squash
- 1/4 cup peanut butter , creamy, to taste
- warm water , as needed
- salt
- sugar
Servings:
Units:
Instructions
1. Roasted Acorn Squash with Cheddar & Corn
- Preheat the oven to 400F.
- Cut an acorn squash in half and scoop out the seeds. Slice a bit off the round side of the squash halves, so they will stand up straight on the baking sheet.
- Brush liberally with vegetable oil and sprinkle with salt and pepper.
- Spoon in 1/4-1/3 cup of frozen corn per side (no need to thaw the corn) and top with shredded cheddar cheese (about 1/4 cup per half).
- Roast until the squash is tender when pierced with a knife and the cheese is bubbling and browned. Cooking times will vary, but a small squash may be done in 45 minutes, whereas a large one may take an hour.
2. Pumpkin with Cinnamon
- Roast or steam some pumpkin (or any other gourd).
- Sprinkle with cinnamon and salt.
3. Peanut Butter & Butternut Mash | Nhopi
- Peel, cube and steam butternut squash for about 30 minutes. Be sure to cook it until extremely tender.
- Mash the peanut butter into the squash directly with a little salt or sugar.
- -OR- if your squash seems dry, whisk the peanut butter with a couple of Tbsp water until a smooth sauce is formed.
- To get a silky smooth texture, use an immersion blender.
- Top with crushed peanuts.